Assam is a state in the North eastern part of India. It is located south of the Eastern Himalayas and comprises of the Brahmaputra and the Barak river valleys. It is surrounded by the six of the other Seven Sister States. Geographically Assam and the other sister states are connected to India via a narrow strip of land in West Bengal called the Silguri Corridor or ‘Chicken’s neck‘ (this is something new to me and wanted to share with all of you).
Cuisine: Because of the geographical location, Assam has both the mountains and plains which influence their style of cooking. It is a confluence of cooking habits of the hills that favor fermentation and drying as forms of food preservation and those from the plains that provide fresh vegetables and abundance of fish from the many rivers and ponds that run through the state. The cuisine is characterized by very little use of spices, little cooking over fire and the preparations are rarely elaborate.
Staple Food: Rice, Fish, Meat & Vegetables.
Specialties: Tenga (light and sour fish dish), Pura (Assamese version of smoked or barbecued meat or fish), Pitika (side dishes), Bor-a etc.,
Today’s Dish: So for today, I made Labra or mixed vegetable curry from Assam. The combination of ingredients was quite unusal and different for me. I was initially skeptical how the curry would taste with the sweet squash, pungent radish and mushy eggplant, but everything came together in a delicious way and the curry tasted awesome. Using mustard oil was another new addition for me and I really liked the subtle flavor it gave this dish. All in all this is a very hearty & delicious curry, perfect to serve with rice or roti.
I also made Assamese style Masoor dal along with white rice to make a complete meal.
Recipe from Sunita’s space.
Serve hot with steamed rice and dal.
Recipe from here.Lets check out what my fellow marathoners have cooked today for BM# 39.