Ghila Pitha with Egg Pitika

Ingredients

• 4 large Egg (Hard-boiled and peeled)
• 1 medium Red Onion (Finely chopped)
• 2 piece Green Chili (Finely chopped, adjust to taste)
• 2 tbsp Mustard Oil (Use raw, pungent mustard oil for authentic flavor)
• 2 tbsp Coriander Leaves (Freshly chopped)
• 0.75 tsp Salt (Adjust to taste)

Instructions

1. 1

   Boil the Eggs

   • Place the eggs in a saucepan and cover them with cold water by at least one inch.
   • Bring the water to a rolling boil over high heat. Once boiling, reduce the heat to maintain a gentle simmer and cook for 10-12 minutes for perfectly hard-boiled eggs.
   • Immediately transfer the cooked eggs to a bowl of ice water for 5 minutes. This stops the cooking process and makes them easier to peel.
   • Once cooled, gently crack and peel the eggs.
2. 2

   Prepare the Flavor Base

   • While the eggs are boiling and cooling, prepare the other ingredients.
   • In a medium mixing bowl, combine the finely chopped red onion, green chilies, and chopped coriander leaves.
   • Pour the raw mustard oil over the mixture and add the salt. Mix it gently with a spoon.
3. 3

   Mash and Combine

   • Add the peeled, hard-boiled eggs to the bowl with the onion mixture.
   • Using a fork or a potato masher, gently mash the eggs into coarse chunks. Avoid over-mashing; a bit of texture from the egg whites is desirable.
   • Fold everything together until the mashed eggs are well-coated with the mustard oil and spices.
4. 4

   Serve Immediately

   • Taste the pitika and adjust the salt or add more chopped chili if desired.
   • Serve immediately with hot steamed rice (bhaat) and dal (dail) for a classic Assamese meal.