Dhekia Xaak
Veg
Vegan
Fiddlehead fern stir-fry — young curled fern shoots (dhekia) sautéed in mustard oil with garlic and green chillies, a distinctly Assamese seasonal vegetable prized for its earthy, slightly bitter flavour.
Cuisines
Assamese
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 20 min
Total: 35 min
2-3 servings
Ingredients
| 200 grams | dhekia xaak (fiddlehead ferns) |
| 1 medium | potato |
| 1 tablespoon | mustard oil |
| 1 teaspoon | panch phoron (Assamese five-spice mix) |
| 2 cloves | garlic |
| 1 small | onion |
| — | salt to taste |
| — | water as needed |
Instructions
- 1 Clean the dhekia xaak thoroughly under running water to remove any dirt.
- 2 Peel the potato and cut it into small cubes.
- 3 Heat mustard oil in a pan over medium heat.
- 4 Add panch phoron to the hot oil and let it splutter.
- 5 Add chopped garlic and sliced onion to the pan and sauté until the onion turns translucent.
- 6 Add the potato cubes and sauté for 5 minutes until they start to soften.
- 7 Add the dhekia xaak and green chili to the pan, and stir well.
- 8 Season with salt and add a little water to help the vegetables cook.
- 9 Cover the pan and let it cook for about 10-15 minutes, stirring occasionally, until the dhekia xaak and potatoes are tender.
- 10 Remove the lid and cook for another 2-3 minutes to evaporate any excess moisture.
- 11 Serve hot with steamed rice.
Tips
Ensure the dhekia xaak is fresh and tender for the best flavor.