Lesser Known Assamese Vegetarian Dishes That You Need To Try Once

Assamese cuisine and Assamese recipes are unique of its kind. It has a little similarly with the cuisine and recipes of other Northeast Indian states but Assamese cuisine and recipes doesn't match with the cuisine and recipes of other Indian states. Some famous Assamese recipes are like masor tenga, bora saulor pitha and hah aru kumura. But today I am going to share some lesser known Assamese dishes which are unique and very delicious.

01. Bet gaaj :

Have you ever tried bet gaaj or rattan shoots. Young tender rattan shoots are used as a vegetable in Assamese cuisine. The outer green skin is peeled off and the inner white tissue is used as a vegetable. The taste of rattan shoot is bitter. There are many recipes of rattan shoots. Try any one by clicking the link "Assamese style rattan shoots recipes".

02. Babori Koni :

Babori or Crown Daisy is a leafy aromatic herb with yellow flowers that blooms during winter and it is edible chrysanthemum. Babori is used as a vegetable in Assamese cuisine. Babori koni recipe is stir fried crown daisy leaves with eggs. Click here to get the recipe : "Babori koni".

03. Bhedai lotar bor :

Bor or fritters are fried food generally consists of chickpea flour or any other flour together with different chopped vegetables. In Assamese cuisine bor is generally served as a side dish with rice. Try this bhedai lota or slunk vine fritters which are not only tasty but healthy too. For recipe click "Bhedai lotar bor".

04. Doron Bon khar :

Doron bon(দোৰোণ বন) is a medicinal plant with tiny white flowers that blooms in the winter. Scientific name is Leucas aspera. Doron bon is used as a vegetable in Assamese cuisine. Try this doron bon khar recipe. It's flavour is very strong and generally as other khar recipes, it is served at the beginning of the meal. Get the recipe here "Doron Bon khar".

05. Sewali phul :

Night jasmine or Coral jasmine is called Shewali phul in Assamese. These flowers are widely used in Assamese cuisine and yes these flowers are edible. Stir fried fresh night jasmine flowers with potatoes are serve hot with steamed rice. Get the recipe here : "Recipes of Night Jasmine Flowers".

06. Mithoi

Mithoi means ladoo or balls made from rice flour. There are two types of mithoi ladoo . One is Kesa mithoi and the other one is Poka mithoi . Mithoi are generally served or distributed in religious functions with Maah-prasad. Get the recipes here : "Mithoi Recipes".

07. Modhuxulung Chutney :

Polygonum microcephalum is a green leafy vegetable found in Assam. It is called 'modhuxulung' in Assamese . It is sour in taste specially used in making sour lentil soups and sour fish curries. Make a tasty modhuxulung chutney and serve as a side dish with rice. For recipe click : "Modhuxulung chutney".

08. Mosondori Patot Diya :

Mosondori leaves are known as heart leaves because of its heart shape. Modondori have many medicinal value and are used as a vegetable in Assamese cuisine. Try this mosondori patot diya recipe which is heart leaves cooked in banana leaf. For recipe click : "Mosondori patot diya".

09. Panitenga and kharoli :

Panitenga and kharoli are two recipes made from black mustard seeds. Because of its strong flavour it is good for sneezing or runny nose. Get the recipes here : "Panitenga and Kharoli".

10. Hati Bhekuri Pitika :

Hati bhekuri are known as turkey berry in English. These are used in Assamese cuisine as a vegetable. It has many health benefits too. Among different health benefits turkey berries are good for diabetic patients, healing of colds and flu, prevents intestinal worms, treatment of anemia, regulate menstrual problems etc. Boiled turkey berries are mashed with boiled potatoes and served as a side dish with steamed rice. Recipe here : "Mashed hati bhekuri".

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List of Vegetables used in Assamese Cuisine with their English name.

Here is a list of 50 leafy and non-leafy vegetables used in Assamese cuisine with their English name. Assamese name = English name Lai xaak(লাই শাক)= Mustard green Paleng xaak(পালেং শাক)= Spinach Horiyoh xaak(সৰিয়হ শাক)= Mustard plant Dhekia(ঢেকিয়া)= Fiddlehead ferns Meethi xaak(মিথি শাক)= Fenugreek greens Mati kaduri(মাটি কাডুৰি)= Sessile joyweed Lofa xaak(লফা শাক)= Chinese mellow Bor-manimuni(বৰ-মানিমুনি)= Asiatic pennywort Sofguti(চফগুটি)= Fennel Dangbodi(ডাংবদি)= Yard long been Kolmou(কলমৌ)= Water spinach Titamora(তিতামৰা)= Jute plant Tengamora(টেঙামৰা)= Roselle Bhekuri(ভেকুৰী)= Indian nightshade Squash(স্কচ্)= Chayote squash Bahgaj(বাহঁগাজ)= Bamboo shoots Betgaj(বেতগাজ)= Rattan shoots Sojina(চজিনা)= Drumstick Maan-dhania(মান ধনিয়া)= Long coriander Mosondori(মচন্দৰি)= Heart leaf Bhedai lota(ভে...

Pork with mustard greens (Lai xaak)

Mustard green is a green leafy vegetable. I love its taste. Its little bitter but it taste good once cooked. Many recipes can be made with this beautiful green leafy vegetable. Fish with mustard greens , mustard greens stir fry, mustard green raw chutney, boiled mustard greens are some of the mustard greens recipes. Pork with mustard greens is a very special recipe of Assam . Use full grown mature and soft mustard green leaves only. This recipe is very simple and very less spices are used. Assamese cuisine is in fact less spicy compared to other Indian cuisines. Pork with mustard greens is served as a side dish with rice. Assam is a rice eating state and Assamese generally eat rice at lunch and dinner. So this pork recipe can be served at lunch and dinner with steamed rice. But some people don't like to have leafy vegetables at night. So for them serve at lunch only. Pork with mustard greens (Lai xaak) ...

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Pork with mustard greens is a very popular recipe many of you may have tried but have you tried chicken with mustard greens . Mustard greens in Assamese is called Lai xaak and chicken in Assamese is called Kukurar mankho . So the recipe in Assamese is called lai xaakor logot kukurar mankho The recipe is actually very simple. Use fully grown and mature mustard green leaves for better taste. It will be more delicious if you use chicken pieces with its skin and fat. So let's directly go to the recipe. Chicken with Mustard Greens 📎 Course : Main course 📎Cuisine : Indian (Assamese) 🔪Preparation Time : 15 minutes ♨Cooking Time : 25 minutes 🕞Total : 40 minutes 🍴Servings : 2 INGREDIENTS: 500 gms chicken cut into small pieces 6-7 big mature leaves of mustard greens 2-3 green chillies, chopped 1 tomato roughly chopped 1/2 tbsp ginger-garlic paste 1 onion, chopped 1/2 tsp turmeric 2 tbsp mustard ...

Bhoot Jolokia Pickle / Ghost Chilli Pickle

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Every second woman in India is anemic. Anemia is a disease caused due to lack of iron in diet. So we should include iron-riched food in our everyday diet. The symptoms of iron deficiency are of ofen feeling tired, pale skin, hair fall, easily breakable nails etc. Anemia or iron deficiency reduces working capacity of an women. So we should always include iron riched food for a balance diet. Spinach is one of the richest source of iron. So as the fish is also a great source of iron. Here I am sharing two fish curries with spinach. The procedure of making these fish curries are almost same. In one fish curry I am using modhuxuleng and in the other tomato. Modhulxulend or polygonum microcephalum is a green leafy vegetable found in Assam. It's taste is sour and is used to make fish curry and chutney. If this vegetable is not availa...

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