Bhaji (Assamese Mixed Greens Stir-fry)
A quick stir-fry of whatever seasonal leafy greens are available, lightly seasoned with garlic and mustard oil, eaten daily in Assamese homes.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 90 kcal
Equipment
- •Kadhai
Nutrition
Per serving, approximate
- Calories
- 90 kcal
- fat
- 6 g
- carbs
- 6 g
- fibre
- 3 g
- protein
- 3 g
- calories
- 90 kcal
Instructions
- 1
Heat the mustard oil in a kadhai (deep wok-like pan). Heat it until it starts to smoke lightly.
- 2
Add the dried red chillies and sliced garlic. Fry them until they smell fragrant.
- 3
Add the sliced onion. Fry and stir until it turns soft and see-through.
- 4
Tip in the chopped greens. Stir well to coat all the leaves with the oil.
- 5
Cover and cook on medium heat for 5–6 minutes. Stir occasionally until the greens wilt down.
- 6
Season with salt and cook uncovered for another 2 minutes to dry off excess moisture. Serve hot.
Chef's tips
Choose whichever greens are freshest and local. Cooking time changes with how tender the leaves are, so avoid overcooking to keep their colour.
Ingredient substitutions
- lai xaak → mustard greens or spinach
Storage
Best eaten fresh on the day it is cooked.
Reheating
Reheat briefly in a pan on low flame.
Common mistakes to avoid
- •Adding water to the pan, which is not needed because the greens release their own moisture.
Serving suggestions
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