Xaak Bhaji Recipe | Assamese Leafy Greens Stir Fry

 

Light, healthy, and delicious — a traditional Assamese stir fry with seasonal greens and minimal spices.

Description

Xaak Bhaji is a classic Assamese side dish made with seasonal leafy greens stir-fried in mustard oil with garlic and chilies. This simple, wholesome recipe is not only vegan and gluten-free but also packed with nutrients. Traditionally enjoyed with steamed rice and dal, Xaak Bhaji celebrates the fresh, earthy flavors of Assam.

Quick Facts

  • Prep Time: 10 minutes

  • Cook Time: 8 minutes

  • Total Time: 18 minutes

  • Yield: Serves 3–4

Difficulty: Easy
Cuisine: Assamese, North Eastern Indian
Category: Vegetarian Side Dish
Flavor Profile: Earthy, mildly spicy, garlicky, and savory

Ingredients

Main Ingredients

  • Xaak (leafy greens like lai xaak, morisa xaak, spinach, or mustard greens) – 300 g (approx. 2 bunches), washed and coarsely chopped

  • Mustard oil – 2 tbsp

  • Garlic – 5 cloves, lightly crushed or sliced

  • Dry red chilies – 2, broken

  • Green chili – 1 (slit, optional)

  • Turmeric powder – ¼ tsp (optional)

  • Salt – to taste

Equipment Needed

  • Wok/Kadai or a heavy-bottom frying pan

  • Sharp knife + chopping board

  • Spatula/wooden spoon

  • Bowl + colander for washing greens

Step-by-Step Instructions

  1. Prepare the greens

    • Wash the xaak thoroughly 2–3 times in plenty of water to remove dirt.

    • Drain using a colander, then chop coarsely. (Equipment: Knife, chopping board, colander)

  2. Heat the oil

    • Heat mustard oil in a wok until it begins to smoke. This step removes raw bitterness.

    • Lower the flame immediately. (Equipment: Wok/Kadai)

  3. Flavor the oil

    • Add crushed garlic and dry red chilies. Sauté until fragrant and lightly golden.

  4. Cook the xaak

    • Add chopped greens, slit green chili, turmeric (if using), and salt.

    • Stir well, cover, and cook on medium heat for 3–5 minutes. The xaak will release water.

  5. Finish and serve

    • Stir occasionally until the greens soften and excess water evaporates.

    • Serve hot with steamed rice and dal.

Serving Suggestions

  • Traditionally served with plain steamed rice, dal, and fish curry.

  • Can also be enjoyed with roti or paratha for a light vegetarian meal.

  • Add a wedge of lemon on the side for freshness.

Tips, Variations & Substitutions

  • Til Diya Xaak Bhaji: Add 2 tbsp roasted black sesame seed paste for a nuttier flavor.

  • With potatoes: Add small boiled potato cubes for a rustic touch.

  • Substitute oil: Use sunflower oil if mustard oil is unavailable (though flavor will differ).

  • Spice level: Adjust chilies to taste — Assamese homes usually keep it mild.

Storage, Shelf Life & Leftovers

  • Refrigeration: Store in an airtight container for up to 2 days.

  • Reheating: Warm in a skillet over medium heat; avoid microwaving as it may make greens soggy.

  • Freezing: Not recommended, as leafy greens lose texture after thawing.

Pairings

  • Assamese masoor dal

  • Plain steamed rice

  • Ou Tenga (elephant apple curry)

  • Light fish curry or fried fish

Nutrition Facts (per serving, approx.)

  • Calories: 95 kcal

  • Protein: 3 g

  • Carbohydrates: 8 g

  • Fiber: 3 g

  • Fat: 6 g

  • Vitamin A, Vitamin C, Iron, Calcium: High

(Values may vary based on greens used and portion size.)

Allergens & Dietary Info

  • Vegan ✅

  • Gluten-free ✅

  • Nut-free ✅

  • Contains: Mustard oil (substitute with other vegetable oil if allergic).

Background/Story

In Assamese cuisine, xaak (leafy greens) holds cultural and nutritional importance. Almost every Assamese meal includes some form of xaak, often cooked simply to highlight its natural flavor. Eating xaak, especially on festivals like Bihu, symbolizes prosperity and well-being. This minimalistic approach to cooking reflects the Assamese philosophy of letting seasonal produce shine.

FAQs

Q1: Can I use spinach instead of lai xaak?
Yes, spinach works well. Flavor will be milder, but still delicious.

Q2: Why use mustard oil?
Mustard oil gives Xaak Bhaji its authentic Assamese flavor. If unavailable, substitute with sunflower or sesame oil.

Q3: Do I need to add turmeric?
Turmeric is optional; some households skip it for a pure green color.

Q4: Which xaak is best for bhaji?
Lai xaak, morisa xaak, and spinach are most common, but any seasonal greens work.

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