~*~ BHINDI ALOO BREAKFAST HASH ~*~
SERVES: 4 ⎪ LEVEL: EASY
This crisp, curried okra and potatoes recipe is based on a classic Indian side dish called Bhindi Aloo. A one-skillet vegetarian hash with runny eggs, fresh herbs, and a flavor bomb of spices, this dish is an East Meets West breakfast must-have! Enjoy with naan and raita if desired.
Learn more about okra, here.
Mise en Place
3/4 cup coconut oil
1 pound sweet potatoes, small diced
1 medium onion, diced
1 pound okra, trimmed and sliced into 1/2-inch pieces
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon garam masala
1/2 tablespoon ground turmeric
1 teaspoon salt, more to taste
COOKS NOTE: If you don’t have all these spices (or simply don’t feel like purchasing the lot), 2-3 tablespoons of curry powder will do just fine.
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Step 1: Cook the Vegetables.
- Preheat the oven to 350F. Heat the oil in a large cast-iron or oven-proof skillet over medium-high heat.
- When the oil starts shimmering, add the potatoes and onions. Stir occasionally until the sweet potatoes start to brown around the edges, about 15 minutes.
- Add the okra to the skillet and stir fry until golden-brown, about 5 - 10 minutes more.
Step 2: Add the Spices.
- Turn off heat and stir in the coriander, cumin, garam masala, turmeric, and salt.
Step 3: Crack the Eggs.
- Using a spoon or spatula, make 4 holes in the vegetables and crack the eggs into each one.
- Place the skillet in the oven and bake until eggs are cooked to preferred doneness. Less time for runny yolks, more time for hard, just make sure to keep an eye on them!
- Alternatively, you can fry the eggs in a separate skillet and place on top a serving of hash, but this creates more dishes ; )
Step 4: Serve.
- Divide eggs and vegetables between 4 plates. Garnish with fresh cilantro and mint leaves.