

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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Perfectly spiced okra and gut-friendly banana blossom khar with rice – a tangy, aromatic treat!

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.
Serving size: 1 serving
Rinse and Soak the Rice (35 minutes)

A unique and traditional Assamese delicacy made from the tender core of the banana stem. This savory dish gets its distinct alkaline flavor from 'khar' and is gently spiced, offering a true taste of Assam's culinary heritage.

Tender okra simmered in a sharp, pungent mustard and poppy seed paste. This classic Bengali dish is a flavor explosion, bringing a unique taste to your table that pairs perfectly with steamed rice.


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Perfectly spiced okra and gut-friendly banana blossom khar with rice – a tangy, aromatic treat!
This assamese dish is perfect for dinner. With 761.94 calories and 21.6g of protein per serving, it's a nutritious choice for your meal plan.
Cook the Rice (15 minutes)
Rest and Fluff (10 minutes)
Serving size: 1 serving
Prepare Banana Stem and Dal
Pressure Cook the Base
Finish the Khar
Serving size: 1 serving
Prepare the mustard paste: Soak black mustard, yellow mustard, and poppy seeds in warm water for 20 minutes. Drain the water and transfer the seeds to a grinder. Add 2 green chilies, a pinch of salt, and 2-3 tablespoons of water. Grind to a very smooth paste. Set aside.
Fry the okra: Heat 3 tablespoons of mustard oil in a pan or kadai until it's slightly smoking. Add the chopped okra and a pinch of turmeric. Sauté on medium heat for 7-8 minutes until the okra is lightly browned and no longer slimy. Remove from the pan and keep aside.
Cook the mustard gravy: In the same pan, add the remaining 1 tablespoon of mustard oil if needed. Add the kalonji (nigella seeds) and let them splutter for about 20 seconds. Turn the heat to low, add the mustard paste, turmeric powder, and salt. Sauté for just 1 minute, stirring constantly to prevent it from turning bitter. Pour in 1 cup of water and add the sugar. Mix well and bring the gravy to a gentle simmer.
Combine and finish the dish: Add the fried okra and the 2 slit green chilies to the simmering gravy. Mix gently, cover the pan, and cook on low heat for 5-6 minutes, or until the okra is tender and has absorbed the flavors. The gravy should thicken to a coating consistency. If it's too thick, add a splash of warm water. Turn off the heat. Drizzle with a teaspoon of raw mustard oil for that authentic pungent aroma.
Serve hot with steamed rice.
Prepare the Tempering (Phoron)
Combine and Serve