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A unique and aromatic Assamese egg curry featuring the distinct, medicinal flavor of bhedailota (skunk vine) leaves. This traditional dish, known as 'jool', has a thin, soupy gravy that is both comforting and flavorful, best enjoyed ladled over hot steamed rice.
Boil Eggs & Potatoes
Prepare Bhedailota Paste
Fry the Eggs
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A unique and aromatic Assamese egg curry featuring the distinct, medicinal flavor of bhedailota (skunk vine) leaves. This traditional dish, known as 'jool', has a thin, soupy gravy that is both comforting and flavorful, best enjoyed ladled over hot steamed rice.
This indian recipe takes 50 minutes to prepare and yields 4 servings. At 366.6 calories per serving with 15.8g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Curry Base
Simmer the Curry
Finish and Serve
Replace the eggs with fried paneer cubes or traditional Assamese 'mati maahor bor' (black gram fritters). Add them in the final step of simmering.
Substitute eggs with small, whole river fish that have been fried until crisp. This variation is known as 'Bhedailotar Maasor Jool'.
For a slightly different aromatic profile, you can add a pinch of 'panch phoron' (Bengali five-spice mix) to the hot oil before adding the onions.
Bhedailota (skunk vine) is highly regarded in traditional medicine for its carminative properties, which help in relieving gas, indigestion, and other digestive issues.
Eggs are a complete protein source, providing all the essential amino acids required for muscle building, tissue repair, and overall body function.
The combination of bhedailota leaves, ginger, garlic, and turmeric provides a potent mix of anti-inflammatory compounds that can help reduce inflammation in the body.
It has a very unique taste that is hard to describe. The bhedailota leaves impart a distinct, pungent, and slightly bitter herbaceous flavor, which is balanced by the richness of the eggs and the savory base. It's an earthy and aromatic dish cherished in Assamese cuisine.
Yes, it is considered very healthy. Bhedailota (skunk vine) is a medicinal herb traditionally used in Ayurveda to treat digestive ailments and reduce inflammation. The dish is also rich in protein from the eggs, making it a nutritious meal.
One serving of Bhedailotar Koni Anja contains approximately 360 calories, primarily from the eggs and mustard oil. The calorie count can vary slightly based on the size of the eggs and potatoes used.
Bhedailota, or skunk vine, can be found in specialty Indian or Southeast Asian grocery stores, particularly those that cater to Northeastern Indian communities. You might also find it at local farmers' markets in certain regions or grow it in your garden if you live in a suitable climate.
Traditionally, this dish is a 'jool', which means it has a thin, soupy gravy. While you can reduce the water for a thicker consistency, it would alter the authentic character of the dish. The thin gravy is meant to be mixed with a large portion of rice.
Store any leftover curry in an airtight container in the refrigerator for up to 2 days. The flavors tend to deepen overnight. Reheat gently on the stovetop or in the microwave before serving.