By Ujjainee Roy
July 12, 2024
Assam's local produce offers quite a lot of seasonal veggies and fruits; the local produce is famed for its number of leafy greens or 'xaak.' Here are some of the most popular monsoon greens of Assam which you should explore.
Lai Xaak refers to the mustard greens commonly used in Assamese cuisine. They have broad, dark green leaves with a slightly peppery taste. Often stir-fried with garlic, potatoes, or fish, and can also be used in traditional curries.
Maanimuni, also known as Gotu Kola, is a small herbaceous plant with fan-shaped leaves. It is widely known for its medicinal properties, particularly in Ayurveda and traditional Assamese medicine. Used in salads, chutneys, and soups, it is often blended into a refreshing, slightly bitter chutney.
These are young, coiled fronds of ferns that are harvested before they unroll. They have a delicate, slightly nutty flavor and a crunchy texture. They are commonly stir-fried with garlic, onions, and potatoes, or cooked with fish.
Kosuthuri Xaak is the local name for the leaves of the black nightshade plant, which are small and dark green. The plant also produces small, black berries. Typically cooked with lentils or fish, it is also used in traditional Assamese dishes like "Kosuthuri Xaak Aru Dali," where the leaves are cooked with lentils and spices.
Methi Xaak consists of small, green, three-lobed leaves with a slightly bitter taste. It is known for its distinctive aroma and flavor. Often used in curries, stir-fries, and flatbreads. "Methi Thekera Tenga" is a popular Assamese dish where the leaves are cooked with tomatoes and dried mangosteen for a tangy flavor.
Amaranth leaves are broad, slightly thick, and come in various colors, including green and reddish-purple. They are nutrient-dense and have a mild, spinach-like taste. Used in stir-fries, soups, and curries. In Assam, "Morisa Xaak Bhaji" is a common preparation.