Egg Pitika
A comforting Assamese-style mash of boiled eggs, onion, green chili, mustard oil, and fresh coriander. It is simple, punchy, and full of home-style flavor, making it perfect with warm rice as part of a light meal.
For 4 servings
- boil · ~12 min
Boil the eggs.
1.Place the eggs in a saucepan and pour in the water.2.Add the salt for boiling and bring to a boil over medium-high heat.3.Cook until the eggs are hard-boiled, about 10 minutes.4.Drain and let the eggs cool enough to handle.TIPCool the eggs just enough to peel easily; very cold eggs are harder to mash smoothly. - prep · ~3 min
Peel and prepare the mix-ins.
1.Peel the boiled eggs.2.Finely chop the onion.3.Finely chop the green chili.4.Chop the cilantro. - mix · ~3 min
Mash the eggs and season.
Place the peeled eggs in a bowl and mash them with a fork until coarse and crumbly. Add the onion, green chili, cilantro, mustard oil, lemon juice, salt for seasoning, and black pepper, then mix well.
TIPKeep the mash slightly coarse for the best pitika texture instead of making it pasty. - rest · ~5 min
Let the pitika sit for 5 minutes.
- serve
Serve with warm rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Mash the eggs while still slightly warm so the mustard oil and lemon coat them more evenly.
- 2Keep the texture coarse and crumbly; over-mashing turns pitika dense and pasty.
- 3Finely chop the onion and green chili so you get sharp bites without uneven chunks.
- 4Let it rest the full 5 minutes so the raw onion softens slightly and the flavors meld.
- 5If your mustard oil tastes very pungent, stir it in little by little and adjust to preference.
- 6Serve soon after mixing for the freshest onion crunch and the brightest coriander flavor.
Adapt it for your goals.
Low-oil
Use a smaller amount of mustard oil and add a little extra lemon juice for a lighter version that still tastes bright.
spicierSpicier
Add an extra green chili or use a hotter local chili if you want the pitika to have more bite with rice.
smokySmoky
Lightly char the onion or green chili before chopping for a deeper, slightly roasted flavor while keeping the same mash style.
no corianderNo-coriander
Skip the coriander if unavailable and let the mustard oil, onion, and chili remain the dominant Assamese-style flavors.
Why this is on our healthy list.
Protein-Rich Eggs
Boiled eggs make this dish filling and provide good-quality protein that pairs well with a simple meal of rice.
Fresh Aromatics
Onion, green chili, coriander, and lemon add freshness and plant compounds without needing heavy sauces.
Simple Whole Ingredients
This pitika relies on basic boiled eggs, herbs, chili, and seasoning rather than processed ingredients.
Frequently asked questions
Yes, but it tastes best fresh. You can boil the eggs in advance, then mash and mix shortly before serving for the best texture and onion crunch.
