Noroxinghor Patot Diya Sobji
A rustic Assamese delicacy where a medley of seasonal vegetables and lentils is wrapped in fragrant noroxingho (curry leaf) and banana leaves, then slow-cooked over a gentle flame. The leaves impart a subtle earthy aroma while sealing in all the moisture, creating a tender, lightly spiced dish that pairs beautifully with steamed rice.
For 4 servings
- prep
Prepare the banana leaves.
1.Hold banana leaves over an open flame for 15-20 seconds each side until they turn glossy and pliable.2.Wipe clean with a damp cloth and trim the thick central rib.3.Cut leaves into two large rectangles, roughly 30 cm × 25 cm each. - prep
Prep the vegetables.
1.Peel and cube the potatoes into 2 cm pieces.2.Peel and cube the pumpkin into 2 cm pieces.3.Cube the brinjal into 2 cm pieces and drop into salted water to prevent browning.4.Trim green beans and cut into 2-inch lengths. - temper · ~5 min
Make the tempering.
1.Heat mustard oil in a small pan until it reaches smoking point, then cool slightly.2.Add mustard seeds and let them splutter (30 seconds).3.Add chopped garlic and grated ginger, sauté until fragrant (1 minute).4.Remove from heat and set aside. - mix
Toss the vegetables with seasonings.
1.Drain brinjal and place in a large bowl with potatoes, pumpkin, and green beans.2.Add turmeric powder, salt, slit green chilies, fresh curry leaves, and the prepared tempering.3.Mix well coating every piece of vegetable evenly. - assemble
Wrap the vegetables in banana leaf packets.
1.Lay one banana leaf rectangle on a flat surface, shiny side up.2.Pile half the vegetable mixture in the center.3.Fold the leaf edges over the vegetables to create a sealed parcel.4.Tie securely with kitchen twine, leaving a little room for steam expansion.5.Repeat with the second leaf and remaining vegetables. - simmer · ~30 min
Slow-cook the leaf packets.
1.Place a heavy-bottomed pan over low heat and add 3 tablespoons water.2.Place both leaf parcels in the pan, seam side down.3.Cover the pan tightly with a lid.4.Cook on very low heat for 30 minutes, checking occasionally to ensure the pan doesn't burn dry.5.Add a splash more water if needed.TIPUse the lowest possible heat — the leaves should steam gently, not scorch. - rest · ~5 min
Rest the packets before opening.
Remove the pan from heat and let the parcels rest covered for 5 minutes to let the flavours settle.
- serve
Untie the packets and serve warm.
1.Place each leaf packet on a serving plate.2.Cut the twine and gently open the leaf.3.Serve the steamed vegetables directly from the banana leaf alongside plain steamed rice.TIPThe aroma when you open the leaf at the table is part of the experience — serve it unopened.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pass banana leaves over a flame until glossy to make them pliable and prevent tearing.
- 2Cut vegetables into uniform 2 cm cubes so they cook evenly inside the parcel.
- 3Use the lowest possible heat to avoid scorching the banana leaves or burning the pan dry.
- 4Let the parcels rest for 5 minutes after cooking to allow flavors to meld and steam to settle.
- 5Serve the parcels unopened at the table for a dramatic aromatic reveal.
- 6If banana leaves are unavailable, substitute with parchment paper but expect a milder aroma.
Adapt it for your goals.
Vegan
Already vegan — simply omit any butter or ghee variations and rely on mustard oil for richness.
low oilLow-oil
For a lighter version, skip the tempering oil and dust the vegetables with dry-roasted mustard powder and turmeric before wrapping.
high proteinHigh-protein
Add 100 g of steamed urad dal or crumbled pressed tofu (panir) to the vegetable mix before wrapping.
Why this is on our healthy list.
Rich in Dietary Fiber
Pumpkin, brinjal, green beans, and potato together provide a good mix of soluble and insoluble fiber for digestive health.
Packed with Antioxidants
Curry leaves, turmeric, and mustard seeds are rich in antioxidants that help combat oxidative stress.
Low in Fat
Uses only 1 tablespoon of mustard oil, making this dish naturally low in fat while retaining deep flavor.
Good Source of Vitamin A
Pumpkin alone delivers a generous amount of beta-carotene, which the body converts to vitamin A.
Frequently asked questions
Yes, thaw them completely and pass over a flame to soften; fresh leaves give a stronger aroma.
