Lai Xaak Bhaji
A simple, rustic Assamese stir-fry made with pungent mustard greens and basic spices. This quick and healthy side dish highlights the unique flavor of the greens, cooked with just garlic and green chilies, and is a staple in homes across Assam.
For 4 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Greens and Aromatics
- b.Begin by thoroughly washing the mustard greens under cold running water. This is a crucial step to remove all grit and dirt. Drain well.
- c.Roughly chop the washed leaves and tender stems. Discard any tough, woody stems.
- d.Finely chop the garlic cloves and slit the green chilies lengthwise.
- 2
Step 2
- a.Temper the Oil and Sauté Aromatics
- b.Place a kadai or a wide, heavy-bottomed pan over medium-high heat. Add the mustard oil.
- c.Heat the oil until it becomes very hot and you see faint smoke rising. This process removes the raw pungency of the oil.
- d.Immediately reduce the heat to low. Carefully add the chopped garlic and slit green chilies.
- e.Sauté for about 30-45 seconds until the garlic releases its aroma but does not turn brown.
- 3
Step 3
- a.Cook the Mustard Greens
- b.Add all the chopped mustard greens to the pan. The pan might seem full, but the greens will wilt down significantly.
- c.Add the turmeric powder and salt over the greens.
- d.Using tongs or a spatula, gently toss everything together to coat the greens with the oil and spices.
- e.Cover the pan with a lid and cook on low to medium heat for 5-7 minutes. The greens will release their own water and cook in the steam.
- 4
Step 4
- a.Finish the Bhaji
- b.After 5-7 minutes, remove the lid. The greens should be tender and significantly reduced in volume.
- c.Increase the heat to medium-high and stir-fry for another 3-5 minutes to evaporate any excess liquid in the pan.
- d.Continue cooking until the bhaji is dry and the greens are well-cooked but still retain a slight bite.
- e.Turn off the heat and serve immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For an authentic Assamese flavor, do not skip the mustard oil. Its pungent notes are key to the dish.
- 2Do not add any extra water. The moisture released from the greens is sufficient to cook them.
- 3To reduce the natural bitterness of mustard greens, you can blanch them in boiling salted water for 1 minute, then drain and plunge into ice water before chopping.
- 4Avoid overcooking the greens to prevent them from becoming mushy and losing their vibrant green color.
Adapt it for your goals.
Add Potatoes
For 'Aloo Lai Xaak', add one small potato, peeled and thinly sliced or cubed, along with the garlic and chilies. Sauté until the potatoes are lightly golden before adding the greens.
Add Lentil DumplingsAdd Lentil Dumplings
Add a few fried 'bori' (sun-dried lentil dumplings) towards the end of cooking for extra texture and flavor.
Use Panch PhoronUse Panch Phoron
For a Bengali touch, temper the oil with 1/2 teaspoon of panch phoron (five-spice blend) before adding the garlic and chilies.
Why this is on our healthy list.
Rich in Micronutrients
Mustard greens are an excellent source of Vitamin K, Vitamin A, and Vitamin C, which are crucial for bone health, vision, and immune function respectively.
Powerful Antioxidant Properties
The combination of mustard greens, garlic, and turmeric provides a wealth of antioxidants that help combat oxidative stress and inflammation in the body.
Supports Digestive Wellness
High in dietary fiber, this dish aids in digestion, promotes regular bowel movements, and supports a healthy gut microbiome.
Boosts Immunity
Garlic contains allicin and turmeric contains curcumin, both of which are known for their potent immune-boosting and anti-inflammatory properties.
Frequently asked questions
One serving of Lai Xaak Bhaji contains approximately 90-110 calories, making it a very light and healthy side dish. The majority of the calories come from the mustard oil.