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Oma Bedor aru Narzi

A Bodo specialty — pork with dried jute leaves (narzi), slightly bitter and wonderfully earthy.

Ingredients

• 750 g pork, cubed
• 1 cup dried jute leaves (narzi)
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 4 green chillies
• ½ tsp turmeric powder
• 1 tsp khar (alkaline water) or a pinch of baking soda (optional)
• 1 tbsp rice flour or ground rice
• salt to taste

Method

1. Soak dried narzi in warm water 10 minutes, squeeze out and chop.
2. Boil pork with turmeric, ginger, garlic and salt in 2 cups water for 25 minutes.
3. Add the narzi and chillies with khar if using. Cook 10 minutes.
4. Mix rice flour in a little water and stir in to thicken the curry.
5. Simmer 5 minutes till thick and serve with plain rice.

Tip: The rice flour gives the traditional thick body to Bodo curries.