Koni aru Bholor Torkari (Assamese Style Egg and Sponge Gourd Curry)


  • 3 boiled eggs
  • 3 medium sponge gourd, cut into small pieces
  • 1/2 tsp cumin seeds
  • 1 dry red chilli
  • 1/2 tsp turmeric powder
  • 1/2 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp red chilli powder
  • Salt to taste
  • 2 tbsp mustard oil

Method –

  1. Smear the eggs with salt and turmeric powder. Set aside
  2. In a bowl, add turmeric, cumin, coriander and red chilli powder
  3. Add 2 tbsp water. Mix well and set aside
  4. Heat oil in a pan. Fry the egg lightly and remove
  5. In the same oil, add dry red chilli and cumin seeds
  6. When the seeds crackle, add the masala paste and fry on low heat till oil separates
  7. Add the sponge gourd and salt and sauté for 2-3 minutes
  8. Lower the heat, cover with lid and cook. It will release a lot of water
  9. When the vegetables are soft, add the eggs
  10. Cover and cook for 5 minutes

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