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A wholesome and comforting Assamese curry made with tender raw papaya and boiled eggs in a light, fragrant gravy. This traditional dish is a beautiful example of simple, everyday cooking from Northeast India, perfect with a plate of steamed rice.
For 4 servings
Prepare Eggs and Vegetables
Sauté the Eggs
Create the Curry Base (Masala)
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A wholesome and comforting Assamese curry made with tender raw papaya and boiled eggs in a light, fragrant gravy. This traditional dish is a beautiful example of simple, everyday cooking from Northeast India, perfect with a plate of steamed rice.
This indian recipe takes 45 minutes to prepare and yields 4 servings. At 336.49 calories per serving with 10.67g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Cook the Vegetables
Simmer the Curry
Finish and Serve
For a vegetarian version, omit the eggs and add chunks of paneer towards the end of cooking. For a vegan option, use firm tofu instead of eggs.
A popular variation is 'Omita Masor Anja'. Instead of eggs, add small, pan-fried river fish to the curry during the last 5 minutes of simmering.
For a slightly different flavor, you can add a bay leaf along with the panch phoron. A pinch of garam masala can be added at the end for extra warmth, though this is not strictly traditional.
Raw papaya contains the enzyme papain, which helps break down proteins and supports healthy digestion, potentially reducing bloating and constipation.
The inclusion of eggs makes this dish a good source of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Papaya is a great source of Vitamin C, an antioxidant that strengthens the immune system. Turmeric, another key ingredient, has well-known anti-inflammatory and antioxidant properties.
A single serving of Omita aru Koni Anja (approximately 375g) contains an estimated 300-350 calories, making it a relatively light and healthy main course.
Yes, it is a very wholesome dish. Raw papaya is rich in digestive enzymes like papain. The curry is light, not heavy on fats or cream, and provides a balanced mix of protein from eggs, carbohydrates from potatoes, and vitamins from the vegetables.
Absolutely. You can omit the potatoes entirely and increase the quantity of raw papaya. The potatoes primarily add body and a comforting texture to the gravy.
Panch phoron is a five-spice blend from Eastern India, containing fenugreek, nigella, cumin, black mustard, and fennel seeds. If unavailable, a simple substitute is a mix of equal parts cumin seeds and mustard seeds, though the authentic flavor will be different.
No, this recipe specifically requires green, unripe papaya. Ripe papaya is sweet and soft; it will turn to mush and completely change the savory flavor profile of the curry.
Yes, this curry tastes even better the next day as the flavors meld together. Store it in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop before serving.