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Assamese Style Stir Fried Jute Leaves (MoraXaak)

In Assamese cuisine we knot 2-3 tender leaves of jute leaves with stems together, and then fried it in mustard oil.Thereafter we sprinkle some khar upon the fried knotted jute leaves.

 Hello everyone!  Hope you all are feeling well.

 As the summer is here, it is better to eat light food which is not too hot and spicy for a healthy tummy, specially during day time. Cooking in summer is again a very stressful duty. So,  it is better to cook quick meal to avoid the hot kitchen during summer and to satisfy your belly.

At this period of summer season traditional Assamese meal is really good to eat. Assamese food is less spicy and less oily and that's why is very healthy. One of the seasonal leafy vegetable found during summer is jute leaves

Jute is an edible leafy vegetable, rich in vitamins and fiber. Jute in Assamese called Mora xaakThere are two varieties of jute leaves found in Assam. One is little bitter in taste which is known as Titamora. The other one which is not bitter is called Mithamora. The difference between these two jute plants is that the stem of the bitter plant is black in colour while the colour of the other variety which is not bitter is white.

Today I'm going to share a simple and quick jute leaves recipe. In Assamese cuisine we knot 2-3 tender leaves of jute leaves with stems together, and then fried it in mustard oil.Thereafter we sprinkle some khar upon the fried knotted jute leaves. 

As khar recipe is served at the beginning of an Assamese meal, we can also serve this stir fried jute leaves as a starter. Eating khar is good for stomach related problems. Serve khar recipe at lunch, weekly or fortnightly with rice. 

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Now, let's go to recipe of stir fried jute leaves with khar. 

Assamese Style Stir Fried Jute Leaves (MoraXaak) :


📎Cuisine : Assamese 
🔪Preparation Time : 5 minutes
♨Cooking Time : 5 minutes 
🕞Total : 10 minutes
🍴Servings : 2

INGREDIENTS:
  •  8 tender leaves of jute leaves picked from the tip with stems 
  •  1 tbsp of mustard oil 
  •  1 tbsp of khar* 
  •   2-3 chopped garlic cloves 
  •  salt to taste 
*Note : Khar is an alkali prepared from sun dried skin of some varieties of banana. Click here to know more. 

METHOD:

  1. Wash jute leaves with stems under running water.
  2. Take 2 jute leaves with stems together and make a knot. 
  3. Heat oil in a pan. Add chopped garlic. When crackling add knotted jute leaves with stems. 
  4. Lightly fry the knotted jute leaves with stems. 
  5. Sprinkle salt. 
  6. Turn up the knotted jute leaves with stems so that they cook well. 
  7. Pour 1 tbsp of khar upon the fried knotted jute leaves with stems. 
  8. Turn up the knotted jute leaves with stems so that they absorb the khar properly.  
  9. Remove from heat and serve with steamed rice. 

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