Assam is a land of greenery and natural beauty. Most of the beautiful local produce has found it’s way into the Assamese kitchens and cuisine. The Assamese prefer their greens cooked though, rather than raw. Assamese cooking methods and recipes are largely easy and simple with a focus on, not just being tasty but also healthy.
Few example of leafy greens are Tengechi (Indian Sorrel),Bhedai lota (Stink vine), Kolmou (Water spinach), Mosondori (Fishwort),Doron bon, puro, Dhekia, Khutora,, Lai, Lofa, Paleng, Babori, Chuka, Tubukilota, Bhebelilota, Mula, Dherua, Memedhu, Bali babori etc.
Recipe: (for 5/6 people)
green leafy veg: 1 big bowl
whole cumin seeds:1/2 tea sp
mustard oil: 3 tb sp
potato:1 medium
onion:1 medium
garlic: 5/6 cloves
chili: as per taste
salt: as per taste