Bhedailotar Koni Anja

Name: Bhedailotar Koni Anja
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: indian
Ingredients: 4 pcs egg; 250 g cluster beans (ends trimmed, cut into 1-inch pieces); 1 pcs potato (medium, peeled and cubed); 2 tbsp mustard oil; 1 pcs onion (medium, finely chopped); 4 pcs garlic (cloves, crushed); 2 pcs tomato (medium, finely chopped); 1 pinch turmeric powder; 1 pinch red chili powder; 0.5 tsp cumin powder; 0.5 tsp salt; 1.5 cup water (for gravy); 2 tbsp coriander leaf (chopped, for garnish)

RATING

4.3/5(28)

TASTE SCORE

5/10

Tender cluster beans and boiled eggs swimming in a lightly spiced, tangy Assamese tomato-based gravy. A simple homestyle curry where the nutty texture of fresh gawar beans meets the richness of eggs, making it a wholesome, protein-rich meal ready for everyday lunches.

PREP

10m

COOK

25m

SERVES

1 CUP CURRY WITH 2 EGGS

208 cal

SERVINGS

METHOD · 7 STEPS

boil · ~10 min
Boil the eggs.
1.Place 4 eggs in a saucepan with enough water to cover them.
2.Bring to a rolling boil over medium heat and cook for 8-10 minutes.
3.Drain the hot water, cool under running water, peel, and set aside.
boil · ~6 min
Parboil the cluster beans and potato.
1.In the same saucepan, bring 2 cups of water to a boil.
2.Add the chopped cluster beans and cubed potato.
3.Add a pinch of salt and boil for 5-6 minutes until just tender but still firm.
4.Drain and set aside.
fry · ~4 min
Fry the boiled eggs.
1.Heat 1 tablespoon mustard oil in a frying pan over medium heat until it reaches its smoking point.
2.Prick the boiled eggs lightly with a fork and slide them into the pan.
3.Fry gently, turning occasionally, until they are golden with blisters on all sides (3-4 minutes).
4.Remove eggs and set aside.
TIPPricking prevents the eggs from bursting in the oil.
saute · ~12 min
Build the onion-tomato base.
1.In the same pan, add the remaining 1 tablespoon mustard oil if needed.
2.Add chopped onions and sauté until translucent and lightly browned (5-6 minutes).
3.Add crushed garlic and sauté for 1 minute until the raw smell fades.
4.Add chopped tomatoes, turmeric powder, red chili powder, and cumin powder.
5.Cook until the tomatoes break down completely and the oil begins to separate from the mixture (5-7 minutes).
TIPTake your time here. A well-cooked masala base gives the gravy its depth.
simmer · ~8 min
Simmer the curry with vegetables.
1.Add the parboiled cluster beans and potatoes to the masala. Stir gently to coat them in the spices.
2.Pour in 1.5 cups of water and season with 0.5 teaspoon salt.
3.Bring to a boil, then lower the heat and let it simmer uncovered for 6-8 minutes until the vegetables are tender and the gravy thickens slightly.
TIPThe gravy should be light and fluid, not too thick.
simmer · ~2 min
Add the fried eggs and finish the curry.
1.Halve the fried eggs and gently place them into the simmering gravy, yolk side up.
2.Simmer for 2 more minutes so the eggs soak up the flavors.
3.Turn off the heat.
garnish
Garnish with fresh coriander and serve hot.
Sprinkle the chopped coriander leaves over the curry just before taking it to the table.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Smoke the mustard oil until it just begins to shimmer to mellow its pungency.
2
Parboil the cluster beans until just tender-crisp so they don't turn mushy in the gravy.
3
Prick the boiled eggs lightly with a fork before frying to prevent them from bursting in hot oil.
4
Cook the onion-tomato masala until the oil separates for a deeper, richer gravy base.
5
Halve the fried eggs and place them yolk-side up just before serving for a beautiful presentation.
6
The gravy should remain light and fluid, not thick — adjust water if needed while simmering.
7
This curry tastes even better after resting for 30 minutes; make it ahead for deeper flavor.

RECIPE VARIATIONS

Adapt it for your goals.

vegetarian

Vegetarian

Skip the eggs and add 200g of paneer cubes (fried until golden) for a protein-rich vegetarian version that still captures the creamy texture.

low oil

Low-oil

Reduce mustard oil to 1 tablespoon total and skip the egg-frying step — simply add halved boiled eggs directly to the simmering gravy.

vegan

Vegan

Replace eggs with 200g of firm tofu, pressed and pan-fried until golden, and use a neutral oil instead of mustard oil for a completely plant-based curry.

spicy