

Steamed Basmati Rice, Assamese Fish Curry, Masoor Dal Tadka and Bengena Pitika
Aromatic fish curry, protein-packed dal, and creamy smoked eggplant mash. A soul-satisfying and gut-friendly meal!
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Aromatic, protein-packed duck curry with fluffy rice and gut-friendly papaya. A soul-satisfying Assamese feast!

A rich and rustic duck curry from the heart of Assam, slow-cooked to perfection with tender ash gourd. The duck's natural fat renders down, creating a deeply flavorful, aromatic gravy punctuated by the bold warmth of whole black peppercorns. A true regional delicacy.
Serving size: 1 cup

Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.

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A unique Assamese delicacy featuring raw papaya cooked with an alkaline base called 'khar'. This simple, rustic dish has a distinct savory flavor and is traditionally enjoyed with steamed rice. A comforting and digestive-friendly meal.


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Aromatic duck curry with fiber-rich greens & papaya, served with rice – a gut-friendly, protein-packed meal!
Aromatic, protein-packed duck curry with fluffy rice and gut-friendly papaya. A soul-satisfying Assamese feast!
This assamese dish is perfect for lunch. With 1885.4199999999998 calories and 53.089999999999996g of protein per serving, it's a nutritious choice for your meal plan.
Marinate the Duck: In a large bowl, combine the duck pieces with 1/2 tsp of the turmeric powder, 1 tsp of the salt, 1 tbsp ginger paste, and 1 tbsp garlic paste. Mix thoroughly to coat each piece. Set aside to marinate for at least 20-30 minutes.
Sauté Aromatics: Heat mustard oil in a heavy-bottomed pot or kadai over medium-high heat until it just begins to smoke, then immediately reduce the heat to medium. Add the bay leaves, cinnamon stick, green cardamoms, and cloves. Sauté for 30-45 seconds until they become fragrant.
Brown Onions: Add the sliced onions to the pot. Cook for 8-10 minutes, stirring frequently, until they are soft, translucent, and have started to turn golden brown at the edges. This step builds the sweet foundation of the gravy.
Sear the Duck: Increase the heat to high and add the marinated duck pieces. Sear for 10-12 minutes, turning occasionally, until the duck is well-browned on all sides. This is crucial for rendering the fat and developing a deep flavor. Add the remaining 1 tbsp each of ginger and garlic paste, along with the slit green chillies. Sauté for another 2 minutes until the raw aroma disappears.
Cook with Spices: Reduce the heat to medium-low. Add the remaining 1/2 tsp turmeric powder, cumin powder, coriander powder, and the coarsely crushed black peppercorns. Stir continuously for 2-3 minutes until the spices are fragrant and oil begins to separate from the masala.
Simmer the Curry: Pour in 2 cups of hot water and the remaining 1/2 tsp salt. Stir well, scraping the bottom of the pot. Bring the curry to a vigorous boil, then reduce the heat to low. Cover the pot and let it simmer for 40-45 minutes, stirring once or twice, until the duck is about 80% cooked.
Add Ash Gourd: Add the cubed ash gourd to the curry. Gently mix to ensure the pieces are submerged in the gravy. Cover the pot again and continue to cook on low heat for another 15-20 minutes, or until the ash gourd is tender and translucent, and the duck is fall-off-the-bone tender.
Finish and Rest: Check for seasoning and adjust salt if needed. If using, sprinkle the garam masala over the top. Turn off the heat, garnish with chopped coriander leaves, and keep the curry covered. Let it rest for at least 10 minutes before serving to allow the flavors to meld. Serve hot with steamed rice.
Serving size: 1 cup
Rinse and Soak the Rice (35 minutes)
Cook the Rice (15 minutes)
Rest and Fluff (10 minutes)
Serving size: 1 cup
Pressure Cook the Dal
Prepare the Tadka (Tempering)
Serving size: 0.75 cup
In a medium pot or kadai, combine the cubed raw papaya, rinsed masoor dal, baking soda, salt, and 2 cups of water. Stir everything together.
Place the pot over medium-high heat and bring the mixture to a rolling boil. This should take about 5-7 minutes.
Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 15-20 minutes. Cook until the papaya is fork-tender and the dal is completely cooked and mushy.
Uncover the pot and use the back of a spoon or a masher to gently break down some of the papaya cubes. The goal is a semi-pulpy, thick consistency, not a smooth paste. If there's excess water, cook uncovered for another 2-3 minutes to evaporate it.
While the papaya mixture thickens, prepare the tempering (tadka). Heat mustard oil in a small tadka pan over medium-high heat until it just begins to smoke. Reduce the heat to medium, add the panch phoron and let the seeds crackle for about 30 seconds.
Add the grated ginger and slit green chilies to the hot oil. Sauté for 30-45 seconds until the raw smell of ginger disappears and it becomes fragrant.
Immediately and carefully pour the hot tempering over the cooked papaya mixture in the pot. Stir well to incorporate the flavors. Let it simmer on low heat for 2 more minutes.
Combine and Simmer
Garnish and Serve
Turn off the heat. Let the Omita Khar rest for 5 minutes before serving. Serve hot as a side dish with steamed rice and dal.