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A unique and flavorful Assamese stir-fry featuring tender eggplant cooked with the sharp, tangy taste of fermented bamboo shoots. This rustic dish brings the authentic taste of Northeast India to your table, perfect with a bowl of steamed rice.
Prepare Vegetables (5 minutes)
Sauté Aromatics (5 minutes)
Cook the Eggplant (8 minutes)
A unique and flavorful Assamese stir-fry featuring tender eggplant cooked with the sharp, tangy taste of fermented bamboo shoots. This rustic dish brings the authentic taste of Northeast India to your table, perfect with a bowl of steamed rice.
This indian recipe takes 30 minutes to prepare and yields 4 servings. At 146.64 calories per serving with 2.32g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Incorporate Khorisa and Finish (7 minutes)
Serve
Add one small potato, cubed, along with the eggplant for a heartier dish. You may need to cook it for a few minutes before adding the eggplant as potatoes take longer to soften.
For a different flavor profile, you can add 1/4 teaspoon of panch phoron (Bengali five-spice blend) to the hot oil before adding the onions.
Add 1/4 teaspoon of red chili powder along with the turmeric for extra heat.
Sauté 2-3 cloves of minced garlic with the onions for an added layer of aromatic flavor.
The star ingredient, khorisa (fermented bamboo shoot), is a natural source of probiotics, which are beneficial bacteria that support a healthy digestive system and improve gut flora.
Eggplant contains antioxidants like nasunin, which helps protect brain cells from damage. Turmeric adds curcumin, a powerful anti-inflammatory and antioxidant compound.
Eggplant is high in dietary fiber, which aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness, which can assist in weight management.
Both mustard oil and turmeric are known for their anti-inflammatory properties, which can help reduce inflammation in the body and may lower the risk of chronic diseases.
Khorisa is a traditional Assamese ingredient made from fermented bamboo shoots. It has a unique tangy, pungent, and slightly sour flavor. You can find it in specialty stores focusing on Northeast Indian products or online.
Yes, it is quite healthy. Eggplant is a good source of fiber and antioxidants. Fermented bamboo shoots (khorisa) are a source of probiotics, which are beneficial for gut health. The use of mustard oil also provides healthy fats.
One serving of Khorisa Diya Bengena Bhaji contains approximately 150-170 calories, making it a relatively low-calorie side dish. The majority of the calories come from the mustard oil.
While you can use other vegetable oils, mustard oil is highly recommended as its pungent flavor is integral to the authentic taste of this Assamese dish. If you use another oil, the final taste will be different.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving.
This bhaji is traditionally served as a side dish with plain steamed rice and a simple dal (lentil soup) or a light fish curry (Masor Tenga).
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