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A fiery and rustic Assamese mashed egg dish, 'Koni Pitika' is a true comfort food. This recipe features perfectly hard-boiled eggs mashed with the pungent kick of raw mustard oil, sharp red onions, fresh coriander, and the formidable heat of the Bhoot Jolokia (Ghost Pepper) for an unforgettable, simple, and intensely flavorful side.
For 4 servings
Place the eggs in a single layer in a saucepan. Cover with cold water by at least one inch. Bring the water to a rolling boil over medium-high heat. Once boiling, turn off the heat, cover the pan, and let the eggs stand for 10-12 minutes.
While the eggs are cooking, prepare the other ingredients. Finely chop the red onion and coriander leaves. **CRITICAL:** Wear disposable gloves before handling the Bhoot Jolokia. Finely chop it, discarding the stem. The seeds carry the most heat, so you can remove them for a slightly milder (but still very hot) version.
After 10-12 minutes, carefully drain the hot water from the saucepan and transfer the eggs to a bowl of ice water. Let them cool for 5 minutes. This stops the cooking process and makes them easier to peel.
Gently crack and peel the cooled eggs. Place them in a mixing bowl. Using a fork or a potato masher, mash the eggs to a coarse, chunky consistency.
Add the chopped red onion, Bhoot Jolokia, coriander leaves, pungent mustard oil, and salt to the mashed eggs. Mix gently with a spoon until everything is well combined. Do not overmix.
Taste and adjust the salt if necessary. For the best flavor and texture, serve the Egg Pitika immediately with hot steamed rice and a simple dal (lentil soup).
A fiery and rustic Assamese mashed egg dish, 'Koni Pitika' is a true comfort food. This recipe features perfectly hard-boiled eggs mashed with the pungent kick of raw mustard oil, sharp red onions, fresh coriander, and the formidable heat of the Bhoot Jolokia (Ghost Pepper) for an unforgettable, simple, and intensely flavorful side.
This indian recipe takes 20 minutes to prepare and yields 4 servings. At 152.84 calories per serving with 7.02g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
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Add one medium-sized boiled and mashed potato along with the eggs for a heartier and milder version of the dish.
For a smoky aroma, char the Bhoot Jolokia over an open flame using tongs until the skin blisters, then chop and add it to the mash.
If Bhoot Jolokia is unavailable or too spicy, substitute with 2-3 finely chopped green bird's eye chilies.
Add one small, finely chopped raw tomato for a tangy and juicy element, similar to other types of Assamese pitika.
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle building, tissue repair, and overall body function.
The use of raw mustard oil provides monounsaturated and polyunsaturated fats, including omega-3 fatty acids, which are beneficial for heart health.
The intense heat comes from capsaicin in the Bhoot Jolokia, a compound known to temporarily boost metabolism and increase fat burning.
One serving of Egg Pitika (about 1/2 cup) contains approximately 150-180 calories, primarily from the eggs and mustard oil.
Yes, it can be part of a healthy diet. Eggs provide high-quality protein and essential nutrients. Mustard oil contains heart-healthy monounsaturated fats. However, it should be eaten in moderation due to the sodium content and the potent nature of the chili.
If you can't find Bhoot Jolokia or find it too intense, you can substitute it with Habanero peppers, Thai chilies (bird's eye chilies), or regular green chilies for a much milder heat.
Egg Pitika is best served fresh to enjoy the crunch of the raw onions and the fresh aroma of coriander. You can store it in an airtight container in the refrigerator for up to 24 hours, but the onions will soften.
Wash your hands immediately and thoroughly with soap and water. To help dissolve the capsaicin oil, you can then rub your hands with vegetable oil, milk, or yogurt and wash again. Avoid touching your eyes or face.
Traditionally, it is served as a side dish with plain steamed rice ('bhaat') and a simple lentil soup ('dal'). The combination is a classic Assamese comfort meal.
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