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A unique and flavorful egg curry from Assam, featuring the pungent, earthy taste of fermented bamboo shoots. This simple, homestyle dish with tender potatoes is a true taste of Northeast India, best enjoyed with a plate of hot steamed rice.
For 4 servings
Prepare and Fry Eggs & Potatoes
Create the Curry Base
Cook Aromatics and Spices
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A unique and flavorful egg curry from Assam, featuring the pungent, earthy taste of fermented bamboo shoots. This simple, homestyle dish with tender potatoes is a true taste of Northeast India, best enjoyed with a plate of hot steamed rice.
This indian recipe takes 45 minutes to prepare and yields 4 servings. At 342.76 calories per serving with 16.54g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Incorporate Tomatoes and Bamboo Shoots
Simmer the Curry
Finish and Serve
Replace eggs with pan-fried pieces of Rohu or other freshwater fish for a traditional 'Masor Tenga' style variation. Add the fish in the last 5 minutes of simmering.
Incorporate green beans or peas along with the potatoes for extra texture and nutrition. Add them after cooking the tomatoes.
For authentic Assamese heat, add a small piece of Bhut Jolokia (Ghost Pepper). Use with extreme caution as it is one of the world's hottest chilies.
If you can't find fermented bamboo shoots, you can use fresh ones. Slice them thinly and boil in water for 15-20 minutes to remove bitterness before use. The flavor profile will be milder and less pungent.
Eggs are a complete protein, containing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
The fermentation process of bamboo shoots creates probiotics, which are beneficial bacteria that support a healthy digestive system and improve gut health.
Turmeric, a key spice in the curry, contains curcumin, a powerful antioxidant with potent anti-inflammatory properties that can help reduce inflammation in the body.
Bamboo shoots are a good source of dietary fiber, potassium, and manganese, contributing to heart health, blood pressure regulation, and bone density.
One serving of this curry contains approximately 420 calories, primarily from the eggs, potatoes, and oil. This is an estimate and can vary based on exact ingredient sizes and oil usage.
Yes, it can be a healthy and balanced meal. It provides high-quality protein from eggs, carbohydrates from potatoes, and unique nutrients and probiotics from the fermented bamboo shoots. Using mustard oil also adds beneficial fatty acids.
Fermented bamboo shoot has a very distinct, strong flavor profile. It is pungent, tangy, and earthy. It's an acquired taste for many but is beloved in Northeast Indian cuisine for the unique depth it adds to dishes.
You can find them in jars or vacuum-sealed packs at most Asian grocery stores, specialty stores focusing on Northeast Indian products, or online.
Yes, you can make a simple Assamese egg and potato curry ('Aloo Koni Jhol') by omitting the bamboo shoots. The dish will still be delicious but will lack the unique pungent flavor that defines this specific recipe.
This curry is traditionally served with plain, hot steamed rice ('Goru Bhaat'). The simple rice provides the perfect canvas to soak up the thin, flavorful gravy.