A wholesome and comforting Assamese curry made with tender raw papaya and boiled eggs in a light, fragrant gravy. This traditional dish is a beautiful example of simple, everyday cooking from Northeast India, perfect with a plate of steamed rice.
Prep15 min
Cook30 min
Servings4
Serving size: 1 bowl
336cal
11gprotein
40gcarbs
16g
Ingredients
4 whole eggs
500 g raw papaya (peeled and cut into 1-inch cubes)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A simple and soulful Assamese dal made from whole black gram lentils. This rustic dish has a creamy texture and a subtle, earthy flavor from ginger and mustard oil, a true comfort food from Assam.
About Omita aru Koni Anja, Steamed Basmati Rice and Mati Dail
This assamese dish is perfect for lunch. With 722.22 calories and 19.58g of protein per serving, it's a nutritious choice for your meal plan.
fat
turmeric powder
0.5 tsp red chili powder (or to taste)
1 tsp cumin powder
2 whole green chilies (slit lengthwise)
1 tsp salt (or to taste)
2.5 cups water (use hot water for best results)
2 tbsp coriander leaves (freshly chopped, for garnish)
Instructions
1
Prepare Eggs and Vegetables
Place the eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil, then reduce heat and simmer for 10 minutes to hard-boil.
While the eggs cook, peel and chop the raw papaya and potatoes into uniform 1-inch cubes. Finely chop the onion and tomatoes.
Once boiled, transfer the eggs to an ice bath for 5 minutes. Peel them and gently make a few shallow slits on the surface with a knife. This helps them absorb the gravy.
2
Sauté the Eggs
Heat 1 tablespoon of mustard oil in a kadai or heavy-bottomed pan over medium heat. Let it get hot until it shimmers.
Carefully add the slit boiled eggs to the pan. Sauté for 2-3 minutes, turning them gently, until they develop light golden-brown spots. This gives them a pleasant chewy texture.
Remove the eggs from the pan and set them aside.
3
Create the Curry Base (Masala)
In the same kadai, add the remaining 2 tablespoons of mustard oil. Heat it over medium-high heat.
Add the panch phoron and let the seeds crackle and become fragrant, which should take about 30 seconds.
Add the finely chopped onion and sauté for 4-5 minutes until it becomes soft and translucent.
Stir in the ginger and garlic pastes and cook for another minute until their raw aroma disappears.
4
Cook the Vegetables
Add the chopped tomatoes and cook for 3-4 minutes, stirring occasionally, until they break down and become mushy.
Add the spice powders: turmeric, red chili powder, and cumin powder, along with the salt. Stir well and cook for 1 minute, until the spices are fragrant. Add a splash of water if the masala starts to stick.
Add the cubed raw papaya and potatoes. Mix thoroughly to coat the vegetables evenly with the masala.
5
Simmer the Curry
Pour in 2.5 cups of hot water and stir everything together. Bring the curry to a boil.
Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for 15-20 minutes.
Check for doneness by piercing a piece of papaya with a fork or knife; it should be tender but not mushy.
Gently place the sautéed eggs and the slit green chilies into the simmering gravy.
6
Finish and Serve
Cover the pan again and simmer for a final 5 minutes to allow the eggs to absorb the flavors of the curry.
Turn off the heat, garnish with freshly chopped coriander leaves, and let the curry rest for 5-10 minutes before serving.
Serve hot with steamed rice for an authentic Assamese meal.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
2 tbsp Mustard Oil (Essential for authentic flavor)
1 tsp Panch Phoron (Bengali five-spice blend)
2 pcs Dried Red Chili (Broken in half)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Lentils
Rinse the mati dail (whole black gram) thoroughly under cold running water until the water runs clear.
Soak the lentils in 3 cups of water for a minimum of 2 hours, or up to 4 hours. This step is crucial for a creamy texture and faster cooking.
After soaking, drain the water completely and give the lentils one final rinse.
2
Pressure Cook the Dal
Transfer the soaked and drained dal to a pressure cooker.
Add 4 cups of fresh water, the grated ginger, slit green chilies, turmeric powder, and salt.
Stir well, secure the lid, and pressure cook on medium-high heat for 5-6 whistles, which should take about 20-25 minutes.
Once cooked, allow the pressure to release naturally. This ensures the dal is perfectly soft.
3
Prepare the Tempering (Tadka)
While the pressure is releasing, prepare the tempering. Heat the mustard oil in a small pan (tadka pan) over medium-high heat until it just begins to smoke slightly. This removes its raw pungency.
Immediately lower the heat and add the panch phoron and the broken dried red chilies.
Let the spices sizzle and splutter for about 30-40 seconds until they become fragrant. Be careful not to burn them.
4
Combine and Finish
Carefully open the pressure cooker lid. Gently mash some of the lentils against the side of the cooker with the back of a ladle to achieve a creamy consistency, leaving some whole for texture.
Pour the hot, sizzling tempering directly into the cooked dal. Be cautious as it will splutter.
Stir everything together and bring the dal to a gentle simmer on low heat for 2-3 minutes to allow the flavors to meld.
Stir in the freshly chopped coriander leaves, turn off the heat, and serve hot with steamed rice.
