Savor the flavor of Assam with these authentic vegan delights
Assam, a state known for its lush tea gardens and the mighty Brahmaputra River, also boasts a unique culinary heritage. The Assamese cuisine is rich with flavors that are subtle yet impactful. Here, we explore five iconic vegan recipes that not only tantalize your taste buds but also embrace the simplicity and healthfulness of Assamese cooking.
Aloo Pitika: Comfort in a mash
Aloo Pitika is Assam's twist on classic mashed potatoes. This dish combines boiled potatoes mashed with pungent mustard oil, sharp onions, fiery green chilies, fragrant coriander leaves, and a pinch of salt. Commonly served alongside rice and dal, it's a staple that offers both comfort and a burst of flavors, truly capturing the homely spirit of Assamese culinary tradition.
Baanhgajor lagot kukura: Bamboo shoot medley
Baanhgajor lagot kukura is a delightful vegan stir-fry made using tender bamboo shoots (baanhgaj), potatoes (aloo), and sometimes eggplant (brinjal). The key to this dish lies in its minimalistic seasoning - turmeric powder, salt, and green chilies - which allows the natural flavors of bamboo shoots to shine through. This dish celebrates the forest produce that is integral to Assamese culture.
Masor Tenga: Tangy tomato curry
Masor Tenga is an iconic Assamese curry known for its lightness and tanginess; however, our vegan version replaces fish with tomatoes for a refreshing twist. Seasoned with spices like fenugreek seeds (methi), paanch phoron (a five-spice blend), this tomato-based curry has a sour note typically achieved by adding lemon juice or fermented bamboo shoot juice. It's perfect for those who love their curries zesty!
Bhendir Sorsori: Okra in mustard sauce
Bhendir Sorsori brings together okra (bhindi) cooked in a pungent mustard sauce that's both creamy and flavorful without any dairy products. The okra is lightly fried before being simmered in a paste made from mustard seeds, garlic, and sometimes a hint of tomato for added depth. This dish showcases how Assamese cuisine uses local ingredients to create complex flavors.
Xaak Aru Bhaji: Leafy greens stir-fry
Xaak Aru Bhaji translates to leafy greens stir-fry where xaak refers to any edible leafy vegetable such as spinach or mustard greens. This simple yet nutritious dish involves sauteing greens with garlic pods, green chilies, onions if desired, topped off with a dash of turmeric powder for color. It's an everyday staple that highlights the importance of greens in an Assamese diet.
