Babori Xaak Bhaji
A simple and nutritious Assamese stir-fry made with babori xaak (leafy greens), pungent mustard oil, and garlic. This traditional dish is a staple in Assamese homes, loved for its fresh, earthy flavors and quick preparation.
For 4 servings
6 steps. 10 minutes total.
- 1
Prepare the Greens: First, chop the babori xaak
- a.Then, to wash thoroughly, submerge the chopped greens in a large bowl of cold water. Swish them around with your hands to dislodge any grit, then lift the greens out, leaving the dirt to settle at the bottom. Repeat this process 2-3 times until the water runs clear. Drain well in a colander.
- 2
Step 2
- a.Temper the Oil: Heat the mustard oil in a kadai or heavy-bottomed pan over medium-high heat. Allow it to heat until it just begins to smoke lightly, then immediately reduce the heat to medium. This step mellows the oil's pungent flavor.
- 3
Step 3
- a.Sauté Aromatics: Add the finely chopped garlic and slit green chilies to the hot oil. Sauté for about 30-45 seconds until the garlic becomes fragrant and turns a very light golden color. Be careful not to burn it.
- 4
Cook the Xaak: Add all the washed and drained babori xaak to the kadai
- a.Sprinkle the salt over the top. Stir well to coat the greens with the oil and aromatics. The greens will start to wilt almost immediately.
- 5
Step 5
- a.Wilt and Finish: Cook, stirring occasionally, for 2-3 minutes until the greens have wilted down significantly. Cover the pan, reduce the heat to low, and let it cook for another 4-5 minutes, or until the stems are tender. Uncover and stir-fry for one final minute to evaporate any excess moisture.
- 6
Serve: Transfer the Babori Xaak Bhaji to a serving bowl
- a.It is best enjoyed hot as a side dish with steamed rice (bhaat) and a simple dal (dail).
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Authentic Flavor: For the most authentic taste, use cold-pressed mustard oil and heat it until it smokes before adding other ingredients. This process removes the oil's raw pungency.
- 2Washing Greens: Babori xaak can be sandy. Washing it after chopping is more effective at removing all the grit.
- 3Don't Overcook: Leafy greens cook quickly. Overcooking will make them mushy and diminish their nutritional value and vibrant color.
- 4Adjusting Spice: For a milder version, reduce the number of green chilies or remove the seeds before slitting them.
Adapt it for your goals.
With Potato (Aloo)
Add one small potato, finely diced, along with the garlic. Sauté until the potato is golden and partially cooked before adding the greens.
With Lentil Fritters (Bor)With Lentil Fritters (Bor)
For added texture and flavor, crumble a few fried lentil fritters (masoor dal bor) over the finished bhaji just before serving.
With Fermented Bamboo Shoot (Khorisa)With Fermented Bamboo Shoot (Khorisa)
For a uniquely Assamese flavor, add a teaspoon of fermented bamboo shoot (khorisa) along with the greens. Its tangy, pungent taste complements the xaak beautifully.
With OnionWith Onion
Add half a small onion, thinly sliced, and sauté it with the garlic until translucent for a slightly sweeter flavor base.
Why this is on our healthy list.
Rich in Vitamins and Minerals
Babori xaak, like other leafy greens, is a powerhouse of essential nutrients, including Vitamin A, Vitamin C, iron, and calcium, which support vision, immunity, and bone health.
High in Dietary Fiber
This dish is an excellent source of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining a healthy weight by providing a feeling of fullness.
Source of Antioxidants
Garlic and mustard oil contain powerful antioxidants that help combat oxidative stress and inflammation in the body, potentially reducing the risk of chronic diseases.
Supports Heart Health
Mustard oil is rich in monounsaturated and polyunsaturated fats, including omega-3 fatty acids, which are known to be beneficial for cardiovascular health by helping to lower bad cholesterol levels.
Frequently asked questions
Babori xaak is a type of aquatic leafy green vegetable, scientifically known as Myriophyllum aquaticum or water milfoil. It is popular in Assamese cuisine for its unique, slightly bitter and earthy flavor.