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A fiery and rustic Assamese mashed egg dish, Dim Pitika gets its signature pungent flavor from raw mustard oil and an intense, smoky heat from the legendary Bhoot Jolokia (ghost pepper). A simple, no-fuss recipe ready in minutes.
Place the eggs in a saucepan and cover with cold water by at least an inch. Bring the water to a rolling boil over high heat. Once boiling, turn off the heat, cover the pan, and let the eggs stand for 10-12 minutes. Drain the hot water and run cold water over the eggs to stop the cooking process and make them easier to peel.
Once the eggs are cool enough to handle, peel them and place them in a mixing bowl. Using a fork or your hands, mash the eggs to your desired consistency – some prefer it chunky, others smoother.
To the mashed eggs, add the finely chopped onion, minced bhoot jolokia, green chili (if using), and chopped coriander leaves. Pour in the mustard oil and add the salt.
Gently mix everything together until well combined. Be careful not to overmix. Taste and adjust salt if needed. Serve immediately with hot steamed rice.
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A fiery and rustic Assamese mashed egg dish, Dim Pitika gets its signature pungent flavor from raw mustard oil and an intense, smoky heat from the legendary Bhoot Jolokia (ghost pepper). A simple, no-fuss recipe ready in minutes.
This indian recipe takes 22 minutes to prepare and yields 4 servings. At 149.47 calories per serving with 6.79g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Omit the bhoot jolokia and green chilies entirely. Add a pinch of black pepper for a very mild flavor.
Reduce the mustard oil to 1 tablespoon and increase the amount of fresh cilantro and raw onion for extra crunch and nutrients.
Use pre-boiled eggs from the store to prepare this dish in under 5 minutes.
Add one boiled and mashed potato along with the eggs. This version, called 'Aloo Dim Pitika', also helps to temper the heat.