Kosu Bilahi Tenga (assamese Style Egg Soup)
Kosu Bilahi Tenga is a traditional Assamese egg soup that is known for its tangy and flavorful taste. This light and refreshing soup is perfect for any time of the year and is a popular dish in Assamese cuisine.
Ingredients
- 4 eggs
- 2 tomatoes, chopped
- 1 onion, finely chopped
- 2 green chilies, slit
- 1/2 teaspoon turmeric powder
- 1 teaspoon mustard oil
- 4 cups water
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- Boil the eggs, peel them, and keep aside.
- Heat mustard oil in a pot and sauté the chopped onions until they turn golden brown.
- Add the chopped tomatoes, green chilies, turmeric powder, and salt. Cook until the tomatoes are soft and the oil separates.
- Pour in the water and bring it to a boil.
- Gently add the boiled eggs to the boiling soup and let it simmer for 5 minutes.
- Garnish with fresh coriander leaves and serve hot.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 20 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 10g
- Protein
- 12g
- Fat
- 7g
Supplies
Pot Stove Knife Cutting board Bowl Spoon
Tools
Saucepan Strainer
Serving suggestions
Kosu Bilahi Tenga is best served hot with steamed rice or as a light appetizer before a meal.
Tips & tricks
For a spicier version, add more green chilies to the soup. Adjust the tanginess by adding more or less tomatoes according to your preference.
Cost
$5