Dhekia Xaak

Cuisines

Best for

Recipe

Ingredients

	200 grams	Fiddlehead Fern , lingri
	1 medium	Potato , peeled and cubed
	1 tablespoon	Mustard oil
	1 teaspoon	Panch Phoran , Assamese five spice
	2 cloves	Garlic , finely chopped
	1 small	Onion , thinly sliced
	—	Salt , to taste
	—	Water , as needed

Instructions

1. 1 Clean the dhekia xaak thoroughly under running water to remove any dirt.
2. 2 Peel the potato and cut it into small cubes.
3. 3 Heat mustard oil in a pan over medium heat.
4. 4 Add panch phoron to the hot oil and let it splutter.
5. 5 Add chopped garlic and sliced onion to the pan and sauté until the onion turns translucent.
6. 6 Add the potato cubes and sauté for 5 minutes until they start to soften.
7. 7 Add the dhekia xaak and green chili to the pan, and stir well.
8. 8 Season with salt and add a little water to help the vegetables cook.
9. 9 Cover the pan and let it cook for about 10-15 minutes, stirring occasionally, until the dhekia xaak and potatoes are tender.
10. 10 Remove the lid and cook for another 2-3 minutes to evaporate any excess moisture.
11. 11 Serve hot with steamed rice.