Bhedailotar Koni Anja
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.
For 4 servings
6 steps. 30 minutes total.
- 1
Step 1
- a.Boil Eggs & Potatoes
- b.Place the eggs and cubed potatoes in a medium pot. Cover with water and add a pinch of salt.
- c.Bring to a rolling boil and cook for 10-12 minutes until the eggs are hard-boiled and the potatoes are fork-tender.
- d.Drain the water. Once cool enough to handle, peel the eggs and set them aside with the boiled potatoes.
- 2
Step 2
- a.Prepare Bhedailota Paste
- b.While the eggs are boiling, thoroughly wash the bhedailota leaves.
- c.In a blender, combine the clean leaves, chopped ginger, garlic cloves, and green chilies.
- d.Add 2-3 tablespoons of water and blend into a smooth, vibrant green paste. Set aside.
- 3
Step 3
- a.Fry the Eggs
- b.Heat 2 tablespoons of mustard oil in a kadai or deep pan over medium-high heat until it is lightly smoking.
- c.Carefully add the peeled, boiled eggs to the hot oil. You can make a few shallow slits on the eggs to prevent them from bursting.
- d.Sauté for 2-3 minutes, turning gently, until they develop a light golden, slightly blistered skin. Remove from the pan and set aside.
- 4
Step 4
- a.Cook the Curry Base
- b.In the same pan, add the remaining 2 tablespoons of mustard oil.
- c.Add the finely chopped onion and sauté for 5-6 minutes until soft and golden brown.
- d.Add the prepared bhedailota paste to the pan. Stir continuously and cook for 8-10 minutes. This step is crucial to cook off the raw, pungent smell of the leaves. The paste will darken slightly and oil will begin to separate from the sides.
- 5
Step 5
- a.Simmer the Curry
- b.Stir in the turmeric powder and salt, and cook for another 30 seconds.
- c.Add the boiled potato cubes and pour in 3 cups of water. Stir everything together to combine.
- d.Bring the curry to a vigorous boil, then reduce the heat to a medium-low simmer.
- 6
Step 6
- a.Finish and Serve
- b.Gently place the fried eggs into the simmering gravy.
- c.Cover the pan and let the curry simmer for 5-7 minutes, allowing the flavors to meld together.
- d.Turn off the heat. Let it rest for a few minutes before serving. Serve the Bhedailotar Koni Anja hot with a bowl of steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use fresh, tender bhedailota leaves.
- 2Cooking the bhedailota paste until oil separates is the most important step to remove its raw smell and develop a deep flavor.
- 3Mustard oil is key to the authentic taste of this Assamese curry. Heat it until it's slightly smoking to mellow its pungent flavor.
- 4This curry is meant to have a thin, soupy consistency ('jool'). Avoid adding any thickening agents.
- 5Making shallow slits in the boiled eggs before frying helps them absorb the gravy's flavor.
Adapt it for your goals.
Vegetarian Version
Replace the eggs with fried paneer cubes or traditional Assamese 'mati maahor bor' (black gram fritters). Add them in the final step of simmering.
With FishWith Fish
Substitute eggs with small, whole river fish that have been fried until crisp. This variation is known as 'Bhedailotar Maasor Jool'.
Extra FlavorExtra Flavor
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.
Why this is on our healthy list.
Promotes Digestive Health
Bhedailota (skunk vine) is highly regarded in traditional medicine for its carminative properties, which help in relieving gas, indigestion, and other digestive issues.
Excellent Source of Protein
Eggs are a complete protein source, providing all the essential amino acids required for muscle building, tissue repair, and overall body function.
Rich in Anti-inflammatory Compounds
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.
Frequently asked questions
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.