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Jute leaves stir fried with grated and fermented bamboo shoots

Jute leaves 

Jute is an edible leafy vegetable, little bitter in taste but rich in vitamins and fiber. Jute in Assamese called Titamora. Jute leaves can be added in lentil soup. I add knotted jute leaves in lentil curry . We can also make fritters from jute leaves . Today I am sharing a simple stir fry recipe of jute leaves. I have added grated and fermented bamboo shoots in this recipe.


  • 1 bunch of jute leaves
  • 2 green chillies chopped
  • 1 tbsp grated and fermented bamboo shoots (khorisa) 
  • 2 garlic cloves chopped
  • 2 tbsp mustard oil
  • salt to taste


  1. Wash jute leaves under running water.  Pluck the leaves out together with its soft stems. Drain the remaining water out. Keep the jute leaves in a large bowl which has holes for 15 minutes so that the remaining water of the jute leaves drain out.
  2. In a pan heat mustard oil. Add chopped garlic cloves. When crackling add chopped green chillies and jute leaves.
  3. With the help of a fork stir the jute leaves. Keep separating leaves from each other.
  4. Add salt and grated and fermented bamboo shoots.
  5. Stir again with the help of the fork and keep the leaves separating from each other.
  6. Cover the pan. Cook in low heat until jute leaves softend.
  7. Remove from heat.
  8. Serve hot with rice .


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