Aug31,2025
A staple leafy green in Assamese and tribal kitchens, used in curries, stir-fries, and with fish.
Known for its slimy texture when cooked; often paired with fish or pulses.
A medicinal herb consumed raw as chutney, salad, or boiled with herbs.
A wild seasonal delicacy, stir-fried with garlic, bamboo shoots, or dry fish.
Widely eaten as boiled greens, with lentils, or in stir-fries.
Used in tangy curries and sour soups, especially by tribal households.
A slightly bitter herb with high medicinal value, used in tribal soups and stews.
Strongly aromatic, used to flavor fish curries and meat dishes.
Cooked into a mucilaginous curry, often with potatoes or small fish.