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.
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
- In a pot, heat some oil and add cumin seeds. Once they splutter, add the chopped onions and sauté until golden brown.
- Add the ginger-garlic paste, green chili, and turmeric powder. Sauté for a minute.
- Add the chopped tomatoes and cook until they turn mushy.
- Add the diced potatoes and cook for a few minutes.
- Pour in the water and bring it to a boil. Once the potatoes are almost cooked, gently add the eggs into the stew.
- Simmer for a few minutes until the eggs are cooked to your liking.
- 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