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.

Kosu Bilahi Tenga (assamese Style Egg Soup)

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

  1. Boil the eggs, peel them, and keep aside.
  2. Heat mustard oil in a pot and sauté the chopped onions until they turn golden brown.
  3. Add the chopped tomatoes, green chilies, turmeric powder, and salt. Cook until the tomatoes are soft and the oil separates.
  4. Pour in the water and bring it to a boil.
  5. Gently add the boiled eggs to the boiling soup and let it simmer for 5 minutes.
  6. 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