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Assamese cuisine emphasises locally grown and lesser-known vegetables, demonstrating a harmonious interaction with the natural world. The usage of these unique ingredients not only characterises Assamese cuisine but also emphasises how important it is to celebrate and preserve the rich agricultural legacy ingrained in the cuisine of the area.
The following is a list of vegetables that are uniquely found in Assam:
1. Elephant Ear ( kola kosu):
Elephant ear is a rare vegetable that is locally called "Kola Kosu" in Assam. It is named for its enormous, flat, heart-shaped leaves that resemble elephant ears. This tuberous plant, scientifically known as Colocasia esculenta, is a mainstay of Assamese cooking. Nutrient- and fibre-rich, the leaves and corms are tasty. "Kola Kosu" adds a unique earthy flavour and smooth texture to traditional meals. It is frequently used by them. This vegetable is highly valued in Assamese culinary traditions, where it is used in stews, curries, and fritters. The elephant ear is a symbol of Assam's agricultural biodiversity and reflects the vibrant cultural and culinary traditions of the region, even beyond its culinary value.
Video Credit: YouTube/ Cooking with Sangita
2. Water Spinach (kaldol):
In Assamese, water spinach is referred to as "Kaldol" and is a special vegetable that is valued in the local cuisine. It grows well in wet environments because of its delicate, hollow stems and luscious green foliage. Water spinach has a delightfully balanced crispness and softness when cooked. Fresh and mildly peppery, with a faint earthy note, is the flavour profile. Because of its adaptability, it can take on the flavours of other spices and, therefore, improve its overall character. Water spinach adds a distinctive flavour and texture to meals and is often stir-fried or added to curries. This highlights the region's culinary diversity and makes water spinach a beloved component in Assamese cuisine.
3. Snake gourd (chichinga):
The unusual vegetable known as "Chichinga" in Assamese native dialect is called water snake gourd and is highly prized in Assamese cooking. Its ridged texture and elongated shape allow it to flourish in the tropical environment of the area. Cooked water snake gourd has a soft, luscious texture and a mild, pleasant flavour. This vegetable is commonly used in Assamese curries, stews, and stir-fries, where it takes on the flavours of the seasonings and spices. Because of its mild sweetness and capacity to take in many flavours, water snake gourd is a highly sought-after and adaptable ingredient that adds to the rich and varied culinary legacy of Assam.
4. Sorrel (Tengapata):
A special vegetable found in Assamese water bodies, water sorrel is called "Tengapata" in Assamese cuisine. The succulent stems and leaves of this aquatic plant, scientifically known as "Oenanthe javanica," are highly valued. When cooked, water sour adds a unique, tangy flavour to food that makes it seem light and somewhat tart. It tastes fresh, slightly citrusy, and evocative of sorrel. Water sorrel is a popular ingredient in salads, chutneys, and traditional Assamese foods. It enhances the flavours of food and highlights the region's vast biodiversity in terms of gastronomy.
5. Lotus Stem (Nolkol):
Assamese cuisine honours the unusual vegetable known as lotus stem, or nolkol in Assamese. It's the long stem of the lotus plant, much valued for its somewhat sweet flavour and crisp texture. Lotus stems are frequently used in pickles, curries, and stir-fries in Assamese cuisine. Nolkol cooks with a crisp texture that provides a pleasant contrast to milder items. Its flavour absorbs the flavours of the spices and ingredients used in Assamese cookery, giving it a slightly sweet taste. Lotus Stem showcases the use of native and locally available ingredients while also adding a unique touch to dishes and reflecting the culinary diversity of the area.
6. Teasle Gourd (Bhat Kerala):
In the culinary environment of Assam, teasle gourd, sometimes referred to locally as "Bhat Kerala," is a distinctive vegetable. It is immediately recognised by its ridged, thin look and unique spiky texture. Cooked teasle gourd has a lovely combination of subtle bitterness and a soft, crunchy texture. Its earthy undertones are complemented by the stir-fry or curry preparations that are common in Assamese cuisine. Because it takes flavours well, the vegetable can be prepared in a variety of ways. In addition to its peculiar look, teasle gourd is notable for its delicate, invigorating flavour that may be used to enhance food, adding to the rich, varied tapestry of Assamese cuisine.
7. Fern (Dhekia):
In Assamese cuisine, "dhekia," or fern, is a special vegetable that is valued for both its particular flavour and cultural importance. Dhekia is a wild plant that is harvested and has delicate, coiled fronds. It has a lovely crunch and an earthy, slightly bitter flavour when cooked. Frequently present in customary Assamese meals such as "Dhekia Xaak," it is cooked with mustard greens and occasionally fish. The strong flavours of Assamese spices meld harmoniously with the natural freshness of the fern. The culinary culture of the area is best represented by Dhekia, wherein locally gathered ingredients enhance the distinct and genuine flavour of Assamese cuisine.
