

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 sesame okra with banana flower curry - fiber-rich and gut-friendly comfort food!

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 cup
Rinse and Soak the Rice (35 minutes)

Koldil Khar is a quintessential Assamese dish, celebrated for its unique earthy and savory flavor profile. This traditional delicacy features tender banana flower (koldil) and black gram lentils (matimah) cooked in an alkaline solution called 'khar', which lends the dish its distinctive taste and digestive properties. Served as the first course in a classic Assamese meal, it's a comforting and nutritious dish best enjoyed with steamed rice.

Crisp, stir-fried okra tossed with nutty toasted sesame seeds and a blend of tangy spices. A delicious and quick North Indian side dish that pairs perfectly with roti or dal and rice.
Serving size: 1 cup


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Aromatic sesame okra with banana flower curry - fiber-rich and gut-friendly comfort food!
This assamese dish is perfect for dinner. With 650.39 calories and 17.299999999999997g 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 cup
Prepare the Banana Flower
Cook the Lentils
In a small, dry skillet over low-medium heat, toast the white sesame seeds for 2-3 minutes, stirring constantly until they turn light golden and become fragrant. Immediately transfer them to a plate to cool and prevent burning. Set aside.
Heat the vegetable oil in a wide, heavy-bottomed pan or kadai over medium-high heat. Once the oil is hot, add the cumin seeds and allow them to splutter for about 30 seconds.
Add the thinly sliced onions and sauté for 3-4 minutes until they become soft and translucent. Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
Add the chopped okra to the pan, spreading it in a single layer as much as possible. Cook uncovered on medium-high heat for 10-12 minutes, stirring only occasionally. This allows the okra to get slightly charred and crisp without becoming slimy. Cook until tender but still with a slight bite.
Reduce the heat to low. Add the turmeric powder, red chili powder, and coriander powder. Gently mix to coat the okra and cook for 1-2 minutes to toast the spices.
Add the salt, dry mango powder, and the toasted sesame seeds to the pan. Stir everything together gently until well combined.
Turn off the heat. Sprinkle the garam masala and garnish with freshly chopped coriander leaves. Give it a final toss and serve immediately while it's hot and crisp.
Prepare the Tempering (Tadka)
Combine and Simmer
Thicken and Serve