

Steamed Basmati Rice, Assamese Fish Curry, Masoor Dal Tadka and Bengena Pitika
Aromatic fish curry, protein-packed dal, and creamy smoked eggplant mash. A soul-satisfying and gut-friendly meal!
Loading...
Homestyle Tekeli Pitha with perfectly spiced Dim Bhaji – an energy-giving breakfast that feels like a warm hug!

A traditional Assamese steamed rice cake, this pitha is incredibly soft and fluffy. Made with rice flour and a sweet coconut filling, it's a beloved breakfast or snack, especially during the Bihu festival.
Serving size: 2 pieces
Prepare the Rice Flour Mixture

A quintessential Bengali comfort food, Dim Bhaji is a spicy and savory scrambled egg dish. Prepared with sautéed onions, tomatoes, and green chilies in aromatic mustard oil, it's a quick, protein-packed meal perfect for any time of day, traditionally enjoyed with roti or steamed rice.
Serving size: 1 cup


Aromatic fish curry, protein-packed dal, and creamy smoked eggplant mash. A soul-satisfying and gut-friendly meal!


Aromatic pork khorika, crispy aloo bhaja, and protein-packed dal with fluffy rice. An energy-giving delight!


Aromatic Hilsa curry with protein-packed chana dal and a kick of jolokia. Soul-satisfying and perfectly spiced!


Aromatic fish in banana leaf with melt-in-mouth smoked eggplant & dal – a soul-satisfying, protein-packed dish!


Homestyle Assamese chicken curry with chana dal & rice – perfectly spiced and energy-giving comfort!


Aromatic duck curry with fiber-rich greens & papaya, served with rice – a gut-friendly, protein-packed meal!
Homestyle Tekeli Pitha with perfectly spiced Dim Bhaji – an energy-giving breakfast that feels like a warm hug!
This assamese dish is perfect for breakfast. With 722.77 calories and 20.549999999999997g of protein per serving, it's a nutritious choice for your meal plan.
Create the Sweet Filling
Set Up the Steamer
Assemble and Steam the Pitha
Serve Immediately
Crack the eggs into a medium bowl. Add the salt and whisk vigorously for about 30-60 seconds until the yolks and whites are fully combined and slightly frothy. Set aside.
Heat the mustard oil in a non-stick pan or kadai over medium heat. For authentic flavor, heat until it's just shimmering and slightly smoking, about 1-2 minutes.
Add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent.
Add the green chilies and ginger paste. Stir and cook for another minute until the raw aroma of the ginger disappears.
Stir in the chopped tomatoes, turmeric powder, and red chili powder (if using). Cook for 3-4 minutes, stirring occasionally, until the tomatoes break down and become soft and pulpy, and oil starts to separate from the masala.
Reduce the heat to low and pour the whisked eggs into the pan. Let them sit undisturbed for about 30 seconds to allow the bottom to set slightly.
Using a spatula, gently push the cooked eggs from the edges towards the center, creating large, soft curds. Continue this process for 2-3 minutes until the eggs are about 90% cooked but still look moist and glossy.
Turn off the heat. The residual heat will finish cooking the eggs. Fold in the chopped coriander leaves and serve immediately.