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A classic Assamese delicacy featuring hard-boiled eggs simmered in a pungent, savory gravy of fermented bamboo shoots. This rustic dish brings the unique flavors of Northeast India right to your kitchen.
For 4 servings
Boil and Peel Eggs
Fry the Eggs
Prepare the Masala
A classic Assamese delicacy featuring hard-boiled eggs simmered in a pungent, savory gravy of fermented bamboo shoots. This rustic dish brings the unique flavors of Northeast India right to your kitchen.
This indian recipe takes 30 minutes to prepare and yields 4 servings. At 279.11 calories per serving with 14.43g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Cook the Gravy Base
Add Bamboo Shoot and Eggs
Simmer and Finish
Add 2 medium-sized potatoes, boiled, peeled, and lightly fried along with the eggs for a more substantial curry.
Add 1/2 cup of boiled black chickpeas along with the bamboo shoot for extra protein and texture.
If you find the fermented bamboo shoot too strong, blanch it in hot water for 2 minutes before adding it to the curry to mellow its flavor and aroma.
Replace the eggs with 250g of small, fried river fish for an equally authentic Assamese preparation.
Eggs are a complete protein source, containing all nine essential amino acids. They are crucial for muscle repair, immune function, and maintaining healthy skin and hair.
Fermented bamboo shoot contains probiotics, which are beneficial bacteria that help improve digestion, enhance nutrient absorption, and support a healthy gut microbiome.
This dish provides essential nutrients like Vitamin D, B12, and selenium from eggs, and anti-inflammatory compounds from spices like turmeric and garlic.
Khorisa is a traditional Assamese ingredient made by fermenting tender bamboo shoots. It has a very strong, pungent, and sour taste and aroma, which is a hallmark of many dishes from Northeast India.
Yes, it's a relatively balanced dish. Eggs provide high-quality protein, while fermented bamboo shoot is a source of probiotics, which are beneficial for gut health. Using mustard oil in moderation also offers healthy fats.
One serving, which consists of 2 eggs and gravy, contains approximately 280-320 calories, depending on the amount of oil used and the size of the eggs.
You can reduce the quantity or blanch the bamboo shoot in hot water for a couple of minutes before use. This will significantly mellow both the smell and the pungent taste without losing its unique character entirely.
While mustard oil provides the authentic flavor, you can substitute it with any neutral vegetable oil like sunflower or canola oil. However, the final taste of the dish will be different.
Store the curry in an airtight container in the refrigerator for up to 2 days. The flavors often deepen and taste even better the next day. Reheat gently on the stovetop or in the microwave before serving.
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