Baah Gaaj Khar

Add Baah gaaj (Raw Bamboo Shoot), Kothal guti (Jackfruit seeds) or Raw papaya, Masoor dail (Lentil), Garlic cloves (crushed), Green chillies, Khar (1 pinch Baking Soda), Salt together in water and pressure cook for 3 whistles.

Mosundori Xaakor Suruha (চুৰুহা: Soup)

INGREDIENTS

• Mosundori leaves (Houttuynia cordata) - 2 Bunches
• Mosur dail (Masoor lentil) - Half cup
• Paas Phooron - 1 pinch
• Garlic (Crushed) - 2 teaspoons
• Green chilly - 2-3
• Lemon juice - 1 tablespoon
• Salt, Turmeric powder and Mustard oil

METHOD

• Mix Mosur dail, Mosundori leaves, Salt and Turmeric powder together in a pressure cooker and boil in 3.5 cups water for 3 whistles
• Heat oil in a pan and add Paas phooron
• When the spluttering stop add crushed Garlic and stir fry until the colour become reddish
• Add the boiled ingredients to the pan and mix well
• Add the green Chillies and Lemon juice
• Serve hot

Konir logot Pura Bengena Bhaji

 

INGREDIENTS

• Brinjal - 1 (Medium)
• Egg - 1 (Whipped)
• Onion - 1 (Large)
• Garlic - 4-5 cloves (Crushed)
• Turmeric powder, Salt, Mustard Oil

METHOD

• Grill the Brinjal on fire, remove the burnt skin and cut to small pieces with a knife
• Heat Mustard oil in a pan and add Onion, fry till golden brown
• Add Salt and a little Turmeric powder, mix
• Now add Garlic, stir
• Add Brinjal, mix well and cook on low flame for 4-5 minutes
• Add the whipped Egg, mix well and switch off the heat immediately

Bilahir logot Maasor Tenga

Sour Fish curry with Tomato

INGREDIENTS

• Rohu fish - 250 grams (5 pieces)
• Tomato - 2 (Large)
• Potato - 2 (Medium)
• Paas Phuron - Half teaspoon
• Lemon Juice - 2 tablespoon
• Turmeric powder, Salt and Mustard oil

METHOD

• Marinate the Fish pieces with Turmeric powder, Salt and a tbsp of Lemon juice for an hour
• Heat Mustard oil and shallow fry the Fish pieces on both sides and keep aside
• In the same oil, add Paas phuron
• When the Paas phuron stop spluttering, add Turmeric powder and Salt
• Now cut and add the Tomatoes and Potatoes, fry till oil separates and Tomato starts to melt
• Add water and cover with a lid
• When water start to boil, add the Fish pieces, cover again and cook on low flame for 15-20 minutes
• Now add a tbsp Lemon juice, mix well and cook on low flame for another 5 minutes
• Serve with Rice

Fish with Tomato and Green Peas

INGREDIENTS

• Rohu fish - 4-5 pieces (250 grams)
• Tomato - 3
• Green Peas - A handful
• Onion - 1
• Spring Onion - 3-4 leeks
• Green chilli - 2-3
• Soya sauce - 1 tbsp
• Cumin powder - 1 tsp
• Refined vegetable oil, Turmeric powder, Salt and Coriander leaves

METHOD

• Add Turmeric powder and Salt to the Fish pieces, mix well and shallow fry in oil, keep aside
• Add Onion and Spring onion to the same oil and fry till golden brown
• Add Salt and Turmeric powder, mix well
• Cut the Tomatoes to very small pieces and add along with the Green peas and cover with a lid
• When the Tomato pieces start to melt add a cup of water and cover again
• When the water starts to boil add the Fish pieces, Green chillies, Cumin powder and Soya sauce, mix well and cook on low flame until the gravy becomes thick or till done
• Sprinkle fresh Coriander leaves and serve

Modhuxuleng paator logot patot diya Kosu xaak

(Modhuxuleng=Polygonum microcephalum*, Bhekuri=Solanum indicum, Kosu Xaak=Colocasia Leaves)

INGREDIENTS

• Kosu xaak - 2 bunches
• Tomato - 1
• Modhuxuleng leaves - 10-12
• Garlic - 10-12 cloves (Crushed)
• Green chilli - 5-6
• Tita Bhekuri (Optional) - 5-6
• Banana leaf, Mustard oil and Salt

METHOD

• Tender the Banana leaf by heating on fire
• Add all the ingredients (except Mustard oil and Salt) together and wrap in the Banana leaf
• Tie the Banana leaf with a strong string or toothpicks and roast on a Tava on medium heat for 30 minutes or until done
• Unwrap the Banana leaf and put the ingredients in a bowl
• Add Mustard oil, Salt and mix well with hand

 * "Polygonum microcephalum D. Don
Vern : Madhusuleng (As.)
Habit & habitat : A glabrous or sparesly hairy herb attaining 3 ft. height with a woody perennial root stock. Leaves hastately ovate, lanceolate, abruptly narrowed to the winged petiole, which is auricled at the base. Flowers in small heads in axillary or subterminal slender peduncles. Perianth 5 cleft; stamens 8. Styles 2-3, conate at base. Fruit nut, 3-gonous.
Flowering :June. Fruit ripen :August to September
Found in most places of the state, common in Upper Assam." ~ source 'Wild Edible Plants of Assam' by Brahmananda Patiri and Ananta Borah