There are many saags in north-east India. Due to the above-average rainfall in the region, herbs do not need much human effort and grow spontaneously around the land. Some dishes during festive seasons, like Bihu, require as much as 107 saags. Due to the lack of availability of all of them in bigger towns, most homes make do with using about a quarter of the different saag ingredients.
Also read: Saag Paneer Recipe
The good thing is that most of them grow abundantly, and some are almost invasive, and can be plucked along hillside, highways, or grow freely in the kitchen garden, therefore not needing to be purchased. Saags are to Assam what Idli-Sambar is to Tamil Nadu. Well, almost!
- Bhedai Lota (Skunk Vine)
Known for releasing an unpleasant smell when its leaves are ground, it turns into a delicacy when mixed with besan and spices and fried in oil to make cutlets. It is also known to calm digestive distress.
2. Lafa Xaak (Chinese Mellow)
This saag, though versatile, is best enjoyed simply as in hot soups made with a little garlic during the cooler months.
3. Tengamora (Roselle)
Since this herb belongs to the slightly bitter end of the taste spectrum, it is preferably eaten stir-fried.
4. Mosondori (Heart Leaf )
This herb is unmissable in traditional meals because of its unique sour and tangy taste. Curries are made by adding fish to it or ‘xaak bhaji’ is made with this herb by frying it with potatoes.
5. Titamora (Jute Plant)
The leaves of this plant make an interesting deep-fried snack but the most nutritious way is when it is boiled and then the water is ‘jhol’ squeezed out for drinking. Such ‘jhol’ is said to support one’s health and well-being.
6. Kola Kosu (Elephant Ear)
These are also known as taro leaves and are comparatively much larger in size. The leaves are plucked when young and tender and are eaten stir-fried with local spices. Like other saags they are used to make fish curries.
7. Dhekiya (Fiddlehead Fern)
This saag, with its distinctive curly appearance, is one of the most abundantly found herbs in the region and is considered a delicacy in Assam. One of the popular ways of consuming it is by making a mixed bhurji of eggs and this fern.
8. Khutura (Green Callaloo)
Also known as green amaranth in the rest of India, 'khutura’ soups are popular in Assam. Like its red cousin these are also pickled and stored.
9. Morisa (Red Callaloo)
Also known as red amaranth. Fish stews made from this saag are made by chopping it, frying it with garlic cloves in mustard oil and finally adding boiled fish to it. It is recognised for its health and beauty benefits.
10. Lai Xaak (Mustard Greens)
A nutritious and flavorful herb that is found throughout the year. It is usually eaten as an accompanying herb in pork curries, as a dry sabzi with potatoes or as a condiment alone when ground up.