Dim Pitika
A simple and soulful Assamese comfort food made from mashed boiled eggs, pungent mustard oil, onions, and chilies. This flavorful side dish comes together in minutes and is traditionally served with rice and dal.
For 4 servings
Boil the eggs and potato.
- Place the eggs and the whole potato (if using) in a saucepan.
- Add enough water to cover them by at least an inch.
- Bring to a rolling boil over medium-high heat and cook for 10-12 minutes, until the eggs are hard-boiled and the potato is tender when pierced with a fork.
Prepare the aromatics.
- While the eggs and potato are boiling, finely chop the onion, green chilies, and coriander leaves.
- Place them together in a medium-sized mixing bowl.
Peel the eggs and potato.
- Once cooked, carefully drain the hot water.
- Run cold water over the eggs and potato for a minute to make them easier to handle.
- Peel the shells off the eggs and the skin off the potato.
Mash the ingredients.
- Add the warm, peeled eggs and potato to the mixing bowl with the chopped aromatics.
- Using a fork or a potato masher, mash everything together to a coarse, rustic texture. It's best to do this while they are still warm as they absorb flavors better.
Combine and season.
- Pour the raw mustard oil over the mash and add the salt.
- Mix thoroughly until all the ingredients are well combined.
Serve immediately.
- Taste and adjust salt if needed.
- Serve the Dim Pitika immediately with hot steamed rice and a simple dal for a classic and comforting Assamese meal.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use a strong, pungent mustard oil. It is the signature ingredient of this dish.
- 2Mashing the eggs and potato while they are still warm is key to helping them absorb the flavors of the oil and spices.
- 3Adjust the number of green chilies to control the heat. For a milder version, you can deseed them before chopping.
- 4For a creamier texture, mash the potato very finely first, then add the eggs and mash them coarsely.
- 5To add a smoky dimension, char one green chili and a clove of garlic over an open flame before chopping and adding them to the mash.
Adapt it for your goals.
Flavor Enhancement
Add a smoky flavor by fire-roasting a whole tomato until the skin is charred. Peel, mash, and mix it into the pitika for a tangy and smoky twist.
Ingredient VariationIngredient Variation
For a simpler version, omit the potato and make it with only eggs. This is known as plain 'Dim Pitika'.
Herb AdditionHerb Addition
Incorporate a tablespoon of finely chopped fresh mint leaves along with the coriander for a different aromatic profile.
Texture VariationTexture Variation
Add 1-2 tablespoons of finely chopped raw bell peppers (capsicum) for a crunchy texture and fresh flavor.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle building, tissue repair, and overall body function.
Rich in Healthy Fats
The raw mustard oil used in this recipe is a good source of monounsaturated and polyunsaturated fats, including omega-3 fatty acids, which are beneficial for heart health.
Boosts Immunity
Raw onions and green chilies are rich in antioxidants, vitamins like Vitamin C, and compounds that have anti-inflammatory and antibacterial properties, helping to support the immune system.
Frequently asked questions
Dim Pitika is a traditional Assamese dish. 'Dim' means egg and 'Pitika' means mash. It's a simple, rustic mash of hard-boiled eggs with raw onion, green chilies, coriander, and pungent mustard oil.