AI-generated image
Xaak bhaji
শাক ভাজি: Assamese seasonal greens stir-fried with garlic and dried chilli
Xaak bhaji is the simplest dish on an Assamese table and one of the most loved: whatever greens are in season, mustard leaves in winter, red or green amaranth and dhekia fern in the monsoon, wilted in mustard oil with garlic and a dried chilli. It is eaten at the start of the meal with rice in homes from Sivasagar to Guwahati. People often add water and stew the greens; they should cook in their own moisture over brisk heat so they stay bright. Chef's tip: mix two or three greens together, as Assamese cooks do, for a fuller flavour.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the bhaji
- 14 oz mixed greens (mustard, amaranth or fern)washed and chopped
- 1 ½ tbsp mustard oil
- 6 garlic clovessliced
- ½ tsp salt
Shop this recipe on Amazon
Spices & pantry
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/3 doneStep 1: Shake 14 oz mixed greens (mustard, amaranth or fern) dry after washing.
2 minStep 2: Heat 1 ½ tbsp mustard oil in a wide pan until it smokes lightly, lower the heat and fry 6 garlic cloves and 1 dried red chilli until the garlic is light gold.
2 minStep 3: Turn the heat up, add the greens and ½ tsp salt and toss constantly for 4–6 minutes until just wilted and glossy, with little liquid left. Serve straight away.
6 min
Nutrition per serving
- Calories
- 70 kcal
- Protein
- 3 g
- Carbs
- 5 g
- Fat
- 5 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does xaak bhaji take?
- About 20 minutes in total: 10 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of dried red chilli?
- ½ tsp chilli flakes per chilli.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Sabudana khichdi
Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.
Bagara baingan
Bagara baingan is a Hyderabadi wedding dish of small aubergines cooked whole in a dark, tangy gravy of roasted peanuts, sesame, dried coconut and tamarind. Unlike a Gujarati stuffed brinjal, the aubergines here are only quartered at the base and fried until silky, then left to soak up a thin-but-rich sauce that is finished with a tempering, the 'baghar' that gives the dish its name. It's sour, nutty and gently spiced, and is served with biryani, bagara rice or plain rice. Chef's tip: choose small, glossy purple aubergines that feel heavy for their size; soft, light ones are full of seeds and turn mushy before the gravy has a chance to cling.