Egg Pitika
A simple and soulful Assamese comfort food, this mashed egg dish is flavored with pungent mustard oil, sharp onions, and fresh chilies. It’s a delicious side that comes together in minutes and is perfect with a plate of hot rice and dal.
For 4 servings
4 steps. 10 minutes total.
- 1
Step 1
- a.Boil the Eggs
- b.Place the eggs in a saucepan and cover them with cold water by at least one inch.
- c.Bring the water to a rolling boil over high heat. Once boiling, reduce the heat to maintain a gentle simmer and cook for 10-12 minutes for perfectly hard-boiled eggs.
- d.Immediately transfer the cooked eggs to a bowl of ice water for 5 minutes. This stops the cooking process and makes them easier to peel.
- e.Once cooled, gently crack and peel the eggs.
- 2
Step 2
- a.Prepare the Flavor Base
- b.While the eggs are boiling and cooling, prepare the other ingredients.
- c.In a medium mixing bowl, combine the finely chopped red onion, green chilies, and chopped coriander leaves.
- d.Pour the raw mustard oil over the mixture and add the salt. Mix it gently with a spoon.
- 3
Step 3
- a.Mash and Combine
- b.Add the peeled, hard-boiled eggs to the bowl with the onion mixture.
- c.Using a fork or a potato masher, gently mash the eggs into coarse chunks. Avoid over-mashing; a bit of texture from the egg whites is desirable.
- d.Fold everything together until the mashed eggs are well-coated with the mustard oil and spices.
- 4
Step 4
- a.Serve Immediately
- b.Taste the pitika and adjust the salt or add more chopped chili if desired.
- c.Serve immediately with hot steamed rice (bhaat) and dal (dail) for a classic Assamese meal.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use a high-quality, cold-pressed mustard oil. Its pungent aroma is the soul of this dish.
- 2Do not over-mash the eggs. The dish is best with a slightly coarse, rustic texture.
- 3Serve the pitika right after making it. If it sits for too long, the raw onions will release water and make it soggy.
- 4For a milder onion flavor, you can briefly soak the chopped onions in cold water for 10 minutes, then drain thoroughly before using.
Adapt it for your goals.
Aloo Koni Pitika (Potato & Egg Mash)
Add one medium-sized boiled and mashed potato along with the eggs for a heartier and creamier version.
Poora Bilahi Koni Pitika (Roasted Tomato & Egg Mash)Poora Bilahi Koni Pitika (Roasted Tomato & Egg Mash)
Fire-roast a ripe tomato until the skin is charred. Peel, mash, and mix it into the pitika for a tangy, smoky flavor.
Smoky FlavorSmoky Flavor
For a smoky aroma (dhungar method), place a small steel bowl in the center of the mixed pitika. Add a piece of hot charcoal, pour a few drops of ghee or oil on it, and immediately cover the main bowl with a lid for 1-2 minutes to trap the smoke.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
Rich in Healthy Fats
Mustard oil is rich in monounsaturated and polyunsaturated fats, including omega-3 fatty acids, which are beneficial for heart health and reducing inflammation.
Boosts Immunity
The raw onions and green chilies in this dish are packed with antioxidants like quercetin and Vitamin C, which help strengthen the immune system and fight off infections.
Frequently asked questions
Egg Pitika (Koni Pitika) is a traditional Assamese side dish made from mashing hard-boiled eggs with raw onion, green chilies, coriander leaves, salt, and pungent raw mustard oil. It's a simple, no-cook (after boiling eggs) recipe known for its bold flavors and is a staple comfort food in Assam.