Kosu Bilahi Tenga (assamese Style Egg Stew)

Kosu Bilahi Tenga is a traditional Assamese egg stew that is bursting with flavors. This comforting and nutritious stew is a staple in Assamese cuisine and is perfect for a cozy meal at home.

Kosu Bilahi Tenga (assamese Style Egg Stew)

Ingredients

  • 4 eggs
  • 2 potatoes, peeled and diced
  • 1 onion, finely chopped
  • 2 tomatoes, chopped
  • 1 green chili, slit
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon ginger-garlic paste
  • 1/2 teaspoon cumin seeds
  • 2 cups water
  • Salt to taste
  • Fresh coriander leaves for garnish

Instructions

  1. In a pot, heat some oil and add cumin seeds. Once they splutter, add the chopped onions and sauté until golden brown.
  2. Add the ginger-garlic paste, green chili, and turmeric powder. Sauté for a minute.
  3. Add the chopped tomatoes and cook until they turn mushy.
  4. Add the diced potatoes and cook for a few minutes.
  5. Pour in the water and bring it to a boil. Once the potatoes are almost cooked, gently add the eggs into the stew.
  6. Simmer for a few minutes until the eggs are cooked to your liking.
  7. Garnish with fresh coriander leaves and serve hot with steamed rice.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
15g
Protein
20g
Fat
12g

Supplies

Pot Spatula Knife Cutting board

Tools

Stovetop

Serving suggestions

Serve Kosu Bilahi Tenga with steamed rice for a wholesome meal.

Tips & tricks

For a spicier version, increase the quantity of green chilies according to your preference.

Cost

$10