Dhekia Bhaji
Veg
Vegan
A traditional Assamese dish featuring stir-fried fiddlehead ferns, seasoned with mustard oil and spices, offering a unique taste and texture.
Cuisines
Assamese
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 20 min
Total: 35 min
2-3 servings
Ingredients
| 250 grams | dhekia (fiddlehead ferns) |
| 1 medium | potato |
| 2 tablespoons | mustard oil |
| 1 | dried red chili |
| 0.5 teaspoon | panch phoron (Assamese five-spice mix) |
| 1 teaspoon | turmeric powder |
| — | salt to taste |
Instructions
- 1 Clean the dhekia thoroughly and chop them into 2-inch pieces.
- 2 Peel and cut the potato into small cubes.
- 3 Heat mustard oil in a pan until it starts to smoke lightly.
- 4 Add the dried red chili and panch phoron to the hot oil and let them splutter.
- 5 Add the potato cubes and sauté for 2-3 minutes until they start to soften.
- 6 Add the chopped dhekia to the pan and stir well.
- 7 Sprinkle turmeric powder and salt over the mixture and combine thoroughly.
- 8 Cover the pan and cook on low heat for about 10-12 minutes, stirring occasionally, until the potatoes are cooked and the dhekia is tender.
- 9 Remove the lid and increase the heat to dry up any excess moisture, stirring continuously for 2-3 minutes.
- 10 Serve hot with steamed rice.
Tips
Ensure the dhekia is fresh and tender for the best taste. Adjust the spice level by varying the amount of dried red chili.