Assamese Egg Curry with Mustard Greens

1. 1
   prep · ~10 min

   Boil the eggs and mustard greens.

   1.In a saucepan, place the eggs and cover with water. Bring to a boil and cook for 8 minutes.

   2.In another pot, boil water and blanch the mustard greens for 3 minutes until wilted. Drain and rinse with cold water.

   3.Peel the eggs and prick them gently with a fork. Set aside.

   4.Transfer the blanched greens to a blender. Add 2 tbsp water and grind to a smooth paste.
2. 2
   temper · ~5 min

   Start the tempering with mustard oil.

   1.Heat mustard oil in a kadai over medium-high heat until it just starts smoking.

   2.Reduce heat to low. Add sliced onions and sauté until soft and translucent (3-4 minutes).

   3.Add crushed garlic, grated ginger, and slit green chilies. Sauté for 1 minute until fragrant.

   TIPHeating mustard oil to its smoking point removes its raw pungency and makes it mellow.
3. 3
   saute · ~1 min

   Cook the spice powders.

   1.Add red chili powder, turmeric powder, and cumin powder to the pan.

   2.Stir quickly for 30 seconds, adding a splash of water to prevent the spices from burning.
4. 4
   simmer · ~12 min

   Simmer the mustard green gravy.

   1.Pour the mustard green paste into the pan. Stir well to mix with the aromatics.

   2.Add 2 cups of water and salt. Bring to a boil, then reduce heat and simmer uncovered for 10 minutes until the raw smell disappears and the gravy slightly thickens.

   TIPIf the gravy is too thick, add a splash of water. It should be a thin, pourable consistency.
5. 5
   simmer · ~5 min

   Add the boiled eggs.

   1.Gently drop the pricked boiled eggs into the simmering gravy.

   2.Let them simmer for 5 minutes, spooning the gravy over the eggs so they absorb the flavors.

   3.Turn off the heat. Stir in the lemon juice.

   TIPPricking the eggs helps them absorb the tangy, spiced gravy.
6. 6
   garnish

   Garnish with coriander leaves and serve hot.

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