Dhekia Bhaji

Cuisines

Best for

Recipe

Ingredients

	250 grams	Fiddlehead Fern , lingri
	1 medium	Potato , peeled and cubed
	2 tablespoons	Mustard oil
	1	Chili , dried red
	0.5 teaspoon	Panch Phoran , Assamese five spice
	1 teaspoon	Turmeric powder
	—	Salt , to taste

Instructions

1. 1 Clean the dhekia thoroughly and chop them into 2-inch pieces.
2. 2 Peel and cut the potato into small cubes.
3. 3 Heat mustard oil in a pan until it starts to smoke lightly.
4. 4 Add the dried red chili and panch phoron to the hot oil and let them splutter.
5. 5 Add the potato cubes and sauté for 2-3 minutes until they start to soften.
6. 6 Add the chopped dhekia to the pan and stir well.
7. 7 Sprinkle turmeric powder and salt over the mixture and combine thoroughly.
8. 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. 9 Remove the lid and increase the heat to dry up any excess moisture, stirring continuously for 2-3 minutes.
10. 10 Serve hot with steamed rice.