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A rustic and flavorful Assamese stir-fry featuring tender fiddlehead ferns (Dhekia Xaak). This simple dish, cooked in pungent mustard oil with minimal spices, truly lets the unique taste of the greens shine through.
Clean and Prep the Ferns
Temper the Oil and Sauté Aromatics
Cook the Bhaji
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A rustic and flavorful Assamese stir-fry featuring tender fiddlehead ferns (Dhekia Xaak). This simple dish, cooked in pungent mustard oil with minimal spices, truly lets the unique taste of the greens shine through.
This indian recipe takes 25 minutes to prepare and yields 4 servings. At 161.68 calories per serving with 6.58g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Final Touches and Serving
Add a handful of soaked masoor dal (red lentils) along with the ferns for added protein and texture.
Add one small potato, diced, along with the onions and cook until slightly tender before adding the ferns. This makes the dish more substantial.
For a non-vegetarian version, sauté a handful of small, cleaned shrimp with the aromatics before adding the Dhekia Xaak.
Incorporate a few tablespoons of chopped fermented or fresh bamboo shoot for a classic Assamese flavor combination.
Fiddlehead ferns are an excellent source of Vitamin A, crucial for vision and immune function, and Vitamin C, a powerful antioxidant that supports skin health.
The high concentration of antioxidants and Vitamin C in Dhekia Xaak helps strengthen the immune system and protect the body against infections.
Packed with dietary fiber, this dish aids in digestion, helps maintain regular bowel movements, and supports a healthy gut microbiome.
Fiddlehead ferns are a source of omega-3 and omega-6 fatty acids and are low in cholesterol, contributing to cardiovascular wellness.
Dhekia Xaak is the Assamese name for fiddlehead ferns, which are the young, coiled fronds of a fern plant. They are a seasonal delicacy in Assam and other parts of Northeast India, prized for their unique, slightly earthy and nutty flavor.
Yes, it is very healthy. Fiddlehead ferns are a great source of vitamins A and C, antioxidants, and dietary fiber. This recipe uses minimal oil and spices, making it a light and nutritious side dish.
One serving of Dhekia Xaak Bhaji contains approximately 90-110 calories, primarily from the mustard oil and the ferns themselves. It's a low-calorie dish.
Fiddlehead ferns are seasonal, typically available in spring. You can find them at local farmers' markets in regions where they grow, Asian grocery stores, or specialty food markets. If unavailable, you can try substituting with asparagus or green beans, though the flavor will be different.
Heating mustard oil to its smoking point is a traditional technique that helps to mellow its sharp, pungent flavor, making it more palatable and bringing out its nutty undertones, which are characteristic of Assamese cuisine.
This dish is best enjoyed fresh and hot, as the ferns can lose their texture upon reheating. However, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan.