Assamese-Style Black Sesame Egg Curry | A Nutty, Peppery Twist on a Traditional Favourite

A little experimentation, a handful of spices, and the familiar flavours of home.

I love cooking with ingredients that are deeply rooted in the food I grew up eating. For me, black sesame seeds are one of those ingredients. They have a distinct, earthy, slightly nutty flavour that instantly reminds me of Assamese cuisine.

Black sesame seeds, locally known as kola til, have a special place in Assamese kitchens. They are often used to prepare rich, dark gravies, particularly with chicken. The flavours are bold, but the spices are surprisingly minimal. The sesame itself does most of the talking.

This time, however, I wanted to experiment a little.

Not exactly reinvent Assamese cuisine, but perhaps reinterpret a familiar flavour in a slightly different way. I wanted to create something that felt traditional at heart but looked a little more contemporary on the plate. And I certainly didn’t want to take too many risks with the flavours that make this cuisine so special.

So instead of chicken, I made an Assamese-style egg curry with a smooth black sesame sauce.

Preparation time: 15-20 minutes
Cooking time:10-12 minutes
Serves:3-4

Ingredients

• ¼ cup black sesame seeds
• 4-5 boiled eggs, peeled and halved
• 1 medium onion, thinly sliced
• 1 tbsp ginger-garlic paste
• ½ tsp cumin powder
• ¼–½ tsp red chilli powder, depending on preference
• ½ tsp whole black peppercorns
• 1 tbsp mustard oil, for frying the onions
• Salt to taste
• ½–¾ cup water, or as required for blending
• 1 tbsp mustard oil
• ½ tsp panch phoron (Bengali five-spice mixture)
• 1–2 green chillies, slit lengthwise
• ¼–½ cup water, to adjust the sauce consistency
• A small handful of finely sliced cucumber, onion, and fresh coriander, or your preferred fresh salad
• 1 tsp white sesame seeds
• A little mustard oil for drizzling
• Steamed rice, to serve

Method

1. Heat a dry pan over low to medium heat. Add the black sesame seeds and roast gently, stirring frequently, until they release their nutty aroma. This should take around 2–3 minutes, depending on the heat.
2. Be careful not to burn them, as over-roasted sesame seeds can develop a bitter taste. Remove from the heat and allow them to cool slightly. Heat 1 tablespoon of mustard oil in a pan until hot, then reduce the heat.
3. Add the sliced onions and sauté until softened and lightly golden. Stir in the ginger-garlic paste and cook until the raw aroma disappears. Add cumin powder, red chilli powder, and salt. Stir well and cook briefly, adding a splash of water if needed to prevent the spices from burning.
4. Remove from the heat and allow the mixture to cool slightly. Transfer the cooked onion mixture to a blender. Add the roasted black sesame seeds and whole black peppercorns. Pour in approximately ½ cup of water and blend until you have a smooth, thick puree.
5. Add a little more water if necessary to help everything blend evenly. For an extra-smooth sauce, you can blend it a little longer or pass it through a fine sieve, although I prefer retaining the body of the sesame. Heat another tablespoon of mustard oil in a clean pan. Add the panch phoron and allow the spices to splutter gently. 
6. Add the slit green chillies and sauté briefly until fragrant. Pour the blended sesame mixture into the tempered oil. Stir well and cook over low to medium heat for about 5–8 minutes, stirring occasionally.
7. Gradually add water to achieve a smooth, pourable consistency. The sauce should be thick enough to coat the eggs but not overly pasty. Taste and adjust the seasoning. Place the boiled eggs gently into the sauce and allow them to warm through for 2–3 minutes. You can keep the eggs whole if serving the curry traditionally.
8. However, for my plating, I preferred halving them so the bright yellow yolks would contrast beautifully with the dark sesame gravy. Spoon a generous layer of warm black sesame sauce onto a shallow serving plate.
9. Arrange the halved boiled eggs over the sauce, cut side facing upwards. Top each egg with a small amount of fresh salad for colour and crunch. Finish with a drizzle of mustard oil and a scattering of white sesame seeds. Serve immediately with hot steamed rice.

A few notes from my kitchen

Black sesame is the star of this dish, so take a little care while roasting it. Gentle heat helps release its natural oils and wonderful aroma without introducing bitterness.

The black peppercorns bring a subtle warmth that is quite different from the heat of green chillies. I particularly enjoyed that combination, especially since the curry uses very few ground spices.

The consistency of the sauce is entirely a matter of preference. For everyday meals, you can keep it slightly thinner and serve the curry in a bowl with plenty of rice. For a more composed presentation, I prefer a thicker, velvety sauce that sits beautifully on the plate.

And don’t skip the fresh salad. It might seem like a small addition, but the freshness balances the richness of the sesame.