Day 6 -Assam

Hi friends,

Continuing with the north east today also. It is time for Assam today. Assam is known for its tea cultivation. There are numerous wildlife sanctuaries here. It is the home of one horned Rhinos. 

Day 6 -Assam

Assam cuisine is influenced by hill habits like using fermented products and dried foods etc. This cuisine makes use of very less spices and very simple cooking is done with fresh and fermented ingredients. Here too ,there are many non vegetarian dishes that are famous. 

Typically an Assam thali starts with khar. It is an alkaline based delicacy. It is made by burning dried raw banana skins. This khar is added at the last while cooking meat or vegetables. Meal ends with tenga which is a sour curry. Rice is the staple diet .

Today I have made 

Koldil Bhaji

This is a dry curry made with banana flower, mashed potato and panch phoron spices.

Aloo pitika

Boiled potatoes are mashed with salt, onion , green chillies.  It is one of the famous dishes. Other vegetables are also added to it.

Boror Tenga

Here fried lentil balls are simmered in a sour gravy along with some potato and panch phoron spices. Sourness is achieved by adding lime or thekera ( similar to kokum). I added lime as that was only available. Usually it's made with fish and eaten last at the meal.

I also made sanmeholi chutney .

It's a mixed Greens chutney.  Mint leaves,  coriander leaves with green chillies, ginger, garlic ,lime and salt. It is a good dip for potato cutlet.

Panch phoron spices are 5 seeds that are used. 

They are cumin, nigella, mustard, fennel and fenugreek. These seeds are tempered to flavour the oil. It is used in Eastern India. 

Assamese use green leaves in their food .They are called xaak.

I would love to go to Assam one day to taste these.