Hanh Koni Pitika
A simple yet intensely flavorful Assamese mashed duck egg dish, pungent with raw mustard oil, sharp onions, and fresh chilies. This rustic side dish, a staple in Assamese cuisine, comes together in minutes and is a perfect, comforting accompaniment to steamed rice and dal.
For 4 servings
4 steps. 12 minutes total.
- 1
Step 1
- a.Boil the Duck Eggs
- b.Gently place the duck eggs in a saucepan. Cover them with cold water by at least one inch.
- c.Bring the water to a rolling boil over medium-high heat. This should take about 5-7 minutes.
- d.Once boiling, reduce the heat to maintain a steady simmer and cook for 12 minutes for hard-boiled eggs with firm yolks.
- e.Immediately drain the hot water and transfer the eggs to a bowl of ice water or run them under cold tap water for 2-3 minutes. This stops the cooking process and makes them easier to peel.
- 2
Step 2
- a.Prepare and Mash the Eggs
- b.Once the eggs are cool enough to handle, gently tap and roll them on a hard surface to crack the shells all over.
- c.Peel the eggs carefully under running water if needed to help remove any stubborn shell fragments.
- d.Place the peeled eggs in a mixing bowl. While they are still slightly warm, use a fork or a potato masher to mash them to a coarse, chunky consistency.
- 3
Step 3
- a.Combine Ingredients
- b.To the bowl with the mashed eggs, add the finely chopped onion, green chilies, and fresh coriander leaves.
- c.Pour the raw mustard oil directly over the ingredients. Do not heat the oil.
- d.Sprinkle the salt over the mixture.
- 4
Step 4
- a.Mix and Serve
- b.Using a spoon, gently but thoroughly mix all the ingredients until everything is well combined. The mixture should be moist and fragrant.
- c.Do a taste test and adjust the salt or add more chopped chili if desired.
- d.Serve the Hanh Koni Pitika immediately with hot steamed rice and a simple dal for an authentic 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 pungent, cold-pressed mustard oil. The sharp, nasal-hitting quality is characteristic of this dish.
- 2Mash the eggs while they are still warm. This helps them absorb the flavors of the oil and spices better, resulting in a creamier texture.
- 3If you find raw onions too sharp, you can soak the chopped onions in cold water for 10 minutes, then drain thoroughly before adding.
- 4This dish is best served fresh. The raw onions can become stronger and release water over time, altering the texture and taste.
Adapt it for your goals.
Flavor
Add 1-2 cloves of finely minced raw garlic or roasted garlic for an extra layer of pungent flavor.
HerbHerb
Incorporate a tablespoon of chopped fresh mint leaves along with the coriander for a refreshing twist.
AcidityAcidity
Squeeze a teaspoon of fresh lime or lemon juice just before serving to cut through the richness and add a bright, tangy note.
AromaAroma
Roast one of the green chilies directly over a flame until charred, then chop and add it to the mash for a smoky aroma.
Why this is on our healthy list.
Excellent Source of Protein
Duck eggs are a complete protein source, containing all essential amino acids required for muscle repair, growth, and overall body function. They are slightly more protein-dense than chicken eggs.
Rich in Vitamins and Minerals
Provides significant amounts of Vitamin B12, Vitamin A, and selenium. These nutrients support energy metabolism, maintain healthy vision, and boost the immune system.
Contains Healthy Fats
Both duck eggs and mustard oil provide monounsaturated and polyunsaturated fats, including beneficial omega-3 fatty acids, which are important for heart and brain health.
Frequently asked questions
Hanh Koni Pitika is a traditional and rustic side dish from Assam, India. It's made from mashed hard-boiled duck eggs mixed with raw onion, green chilies, fresh coriander, and pungent, raw mustard oil.