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Dhekia Xaak Bhaji

Tender fiddlehead fern tips stir-fried with garlic and potato — a springtime wild green from Assam's riverbanks.

Ingredients

• 250 g dhekia xaak (fiddlehead fern), tender tips
• 1 medium potato, in thin batons
• 1 small onion, sliced
• 4 garlic cloves, sliced
• 2 dry red chillies
• ½ tsp nigella seeds (kalzeera)
• ¼ tsp turmeric powder
• 2 tbsp mustard oil
• salt to taste

Method

1. Pick only the soft curled tips and the upper tender stems. Wash well in two changes of water and chop roughly.
2. Heat mustard oil, crackle the nigella and dry red chillies.
3. Add garlic and onion, fry till soft.
4. Add the potato with turmeric and salt. Cook covered 5 minutes.
5. Add the dhekia, stir well and cook uncovered 6–8 minutes till just tender. Serve with rice.

Tip: Dhekia shrinks a lot and cooks fast — take it off the heat while it's still bright green.