Assamese Bamboo Shoot Egg Curry
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
6 steps. 30 minutes total.
- 1
Step 1
- a.Prepare and Fry Eggs & Potatoes
- b.Make a few shallow slits on the peeled, hard-boiled eggs. This helps them absorb the curry flavors.
- c.Heat 2 tablespoons of mustard oil in a pan or kadai over medium-high heat. Wait until it is lightly smoking.
- d.Carefully add the slit eggs and fry for 2-3 minutes, turning occasionally, until they have light golden-brown spots. Remove and set aside.
- e.In the same oil, add the cubed boiled potatoes and fry for 3-4 minutes until they are also lightly golden. Remove and set aside with the eggs.
- 2
Step 2
- a.Create the Curry Base
- b.Add the remaining 1 tablespoon of mustard oil to the same pan. Heat it over medium heat.
- c.Add the bay leaf and cumin seeds. Let them sizzle for about 30 seconds until fragrant.
- d.Add the finely chopped onion and sauté for 6-8 minutes, stirring occasionally, until the onions are soft, translucent, and have started to turn golden brown.
- 3
Step 3
- a.Cook Aromatics and Spices
- b.Add the ginger paste, garlic paste, and slit green chilies. Sauté for 1-2 minutes until the raw aroma disappears.
- c.Reduce the heat to low. Add the turmeric powder and red chili powder. Stir continuously for 30 seconds to prevent burning.
- 4
Step 4
- a.Incorporate Tomatoes and Bamboo Shoots
- b.Add the chopped tomatoes and salt. Increase the heat to medium and cook for 5-7 minutes, stirring and mashing the tomatoes, until they become soft and oil begins to separate from the masala.
- c.Add the rinsed fermented bamboo shoots. Mix well and cook for another 2-3 minutes to allow the flavors to meld with the masala.
- 5
Step 5
- a.Simmer the Curry
- b.Add the fried potato cubes to the pan, followed by 500 ml of hot water. Stir everything together.
- c.Bring the curry to a rolling boil, then reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes. This allows the potatoes to absorb the flavors and the gravy to develop.
- 6
Step 6
- a.Finish and Serve
- b.Gently place the fried eggs into the simmering gravy.
- c.Continue to simmer for another 2-3 minutes, allowing the eggs to heat through and soak up the curry.
- d.Turn off the heat. Garnish with freshly chopped coriander leaves.
- e.Serve hot with steamed rice.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use mustard oil and heat it until it reaches its smoking point before adding spices. This mellows its pungent flavor.
- 2If you find the aroma of fermented bamboo shoots too strong, you can blanch them in hot water for 2-3 minutes before adding them to the curry.
- 3The consistency of this curry is traditionally thin ('patla jhol'), perfect for mixing with rice. Add more or less water to achieve your desired thickness.
- 4Frying the eggs and potatoes before adding them to the gravy is a crucial step that adds a wonderful texture and prevents them from breaking apart.
Adapt it for your goals.
Add Fish
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.
Add VegetablesAdd Vegetables
Incorporate green beans or peas along with the potatoes for extra texture and nutrition. Add them after cooking the tomatoes.
Make it SpicierMake it Spicier
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.
Use Fresh Bamboo ShootsUse Fresh Bamboo Shoots
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.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein, containing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
Promotes Gut Health
The fermentation process of bamboo shoots creates probiotics, which are beneficial bacteria that support a healthy digestive system and improve gut health.
Rich in Anti-Inflammatory Compounds
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.
Provides Essential Nutrients
Bamboo shoots are a good source of dietary fiber, potassium, and manganese, contributing to heart health, blood pressure regulation, and bone density.
Frequently asked questions
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.