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A simple, soulful Assamese comfort food made from mashed boiled potatoes and eggs, flavored with pungent mustard oil, sharp onions, and fresh chilies. It's a quick and delicious side dish, perfect with rice and dal.
Place the potatoes in a pot and cover with cold water. Bring to a boil and cook until fork-tender, about 15-20 minutes. About 10 minutes into the potato cooking time, carefully add the eggs to the pot to hard-boil them alongside the potatoes. Once cooked, drain the water. Remove the eggs and place them in cold water to stop the cooking process. Let the potatoes cool slightly.
Peel the warm potatoes and the hard-boiled eggs. In a large mixing bowl, add the potatoes and eggs. Mash them together using a potato masher or a fork until you have a coarse, rustic texture.
To the mashed potatoes and eggs, add the finely chopped onion, green chilies, and coriander leaves. Pour in the raw mustard oil and add salt. Mix everything together gently but thoroughly until well combined. Do not overmix.
Taste and adjust the salt or chili if needed. Serve the Koni aru Aloo Pitika warm with steamed rice and dal for a complete, comforting meal.
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A simple, soulful Assamese comfort food made from mashed boiled potatoes and eggs, flavored with pungent mustard oil, sharp onions, and fresh chilies. It's a quick and delicious side dish, perfect with rice and dal.
This indian recipe takes 30 minutes to prepare and yields 4 servings. At 288.97 calories per serving with 10.71g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Simply omit the eggs to make a classic Aloo Pitika. Increase the potato quantity slightly to compensate.
Omit the eggs for a delicious and traditional Aloo Pitika, which is naturally vegan.
Boil the potatoes and eggs in a pressure cooker to save time. They will be cooked in about 3-4 whistles.