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A rustic and flavorful Assamese stir-fry combining tender fiddlehead ferns with scrambled eggs. This simple, earthy dish comes together quickly and is a wonderful way to enjoy seasonal greens, offering a unique taste of Northeast India.
For 4 servings
Prepare the Fiddlehead Ferns (5 minutes)
Sauté the Aromatics (4 minutes)
Cook the Ferns (6 minutes)
A rustic and flavorful Assamese stir-fry combining tender fiddlehead ferns with scrambled eggs. This simple, earthy dish comes together quickly and is a wonderful way to enjoy seasonal greens, offering a unique taste of Northeast India.
This indian recipe takes 25 minutes to prepare and yields 4 servings. At 191.25 calories per serving with 10.66g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Incorporate the Eggs (3 minutes)
Finish and Serve (2 minutes)
For a more filling dish, add one small potato, finely diced, along with the onions. Sauté until the potatoes are tender before adding the ferns.
Omit the eggs entirely. To add protein, you can stir in 100g of crumbled paneer or firm tofu in the last 2 minutes of cooking.
For a different aromatic profile, add 1/2 teaspoon of Bengali panch phoron (five-spice blend) to the hot oil and let it splutter before adding the onions.
Add a handful of small, cleaned shrimp along with the garlic and chilies. Sauté until the shrimp are pink and cooked through before proceeding with the recipe.
The inclusion of four eggs makes this dish a great source of high-quality protein, which is essential for muscle repair, immune function, and overall body maintenance.
Fiddlehead ferns are a powerhouse of nutrients, including Vitamin A for vision health, Vitamin C for immunity, and minerals like manganese and iron.
The high dietary fiber content in fiddlehead ferns aids in digestion, promotes regular bowel movements, and contributes to a healthy gut microbiome.
Both fiddlehead ferns and turmeric are rich in antioxidants, which help combat oxidative stress and inflammation in the body, protecting cells from damage.
Dhekia Xaak is the Assamese name for fiddlehead ferns, which are the coiled fronds of a young fern. They are a seasonal delicacy in Assam and other parts of the world, prized for their unique, earthy flavor and crisp texture.
Yes, it is a very healthy dish. Fiddlehead ferns are a great source of vitamins A and C, antioxidants, and dietary fiber. The eggs provide high-quality protein, making it a balanced and nutritious meal.
One serving of Koni aru Dhekia Xaak Bhaji contains approximately 160-180 calories, making it a light and low-calorie option. The exact count depends on the amount of oil used and the size of the eggs.
While mustard oil provides the authentic, pungent flavor characteristic of Assamese cuisine, you can substitute it with any neutral vegetable oil like sunflower or canola oil if you prefer a milder taste.
Fiddlehead ferns are seasonal and typically available in the spring. You can find them at local farmers' markets, specialty grocery stores, or Asian markets, especially those catering to Northeast Indian communities.
This stir-fry is traditionally served as a side dish with steamed rice (bhaat) and a simple lentil soup (dal). It pairs wonderfully with the comforting flavors of a basic Assamese meal.
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