Tripuri-Style Muya Chakhwi with Egg
A light Tripuri bamboo shoot stew simmered with boiled eggs, a simple protein-rich variation of everyday mui borok cooking.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 170 kcal
Equipment
- •Heavy pot
- •Wooden ladle
Nutrition
Per serving, approximate
- Calories
- 170 kcal
- fat
- 11 g
- carbs
- 6 g
- fibre
- 3 g
- protein
- 11 g
- calories
- 170 kcal
Instructions
- 1
Boil the eggs and peel them. Cut them in half and set aside.
- 2
Heat mustard oil in a pot. Add the crushed garlic and slit green chillies.
- 3
Add the parboiled (partially boiled) bamboo shoot slices and turmeric powder. Stir well to coat.
- 4
Pour in water. Bring the liquid to a gentle boil.
- 5
Simmer for 10 to 12 minutes until the bamboo shoot is fully tender.
- 6
Season with salt. Let the broth bubble and reduce slightly.
- 7
Gently slide in the halved boiled eggs with the yolk side facing up.
- 8
Simmer for another 3 to 4 minutes to let the eggs absorb the broth before serving.
Chef's tips
Parboiling (partially boiling) the bamboo shoot beforehand is essential to remove bitterness. Add the eggs at the very end so they do not turn rubbery.
Ingredient substitutions
- eggs → small dried fish for a traditional non-egg version
Storage
Refrigerate for up to 1 day.
Reheating
Reheat gently over low heat.
Common mistakes to avoid
- •Boiling the eggs for too long in the stew, which makes the yolks dry and chalky.
Serving suggestions
Cooked Tripuri-Style Muya Chakhwi with Egg?
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