Assamese cuisine is popular for its fresh, dried, and fermented vegetables use. Here are some Popular Assamese Vegetable Names you can relate to!
Assam is not only famous for its flavorful tea cultivation, but also for its unique cooking style that features less oil and spices. What makes their cuisine more unique is the fact that the vegetables can be either fresh or even can be in preserved forms like dried or fermented. Here’s a short tour of the most popular Assamese Vegetable Names!
Check out our article on Vegetable names in Gujarati here
Popular Assamese Vegetable Names
Assamese Name: Nohoru
In Assamese cuisine, fish and meat recipes are incomplete without the subtle taste of roasted garlic.
Assamese Name: Dhonia
Dhonia pairs well in garnishing and chutneys, whereas, seeds work as spices for flavoring food.
Assamese Name: Phool Kobi
Complements well with fish curry in Assam.
4. Curry Leaf
Assamese Name: Noroxingho
The slight essence of curry leaves pep up the flavor of Assames meat and fish dishes.
Assamese Name: Moricha / Morisaxaak
A powerhouse of iron, minerals, and vitamins, this leafy veggie is stir-fried with spices and chilies.
Assamese Name: Bondhakobi
Either toss cabbage as a salad dressing or cook it by braising or sauteing.
Assamese Name: Aloo
Aloo Pitika or mashed potato recipe garnished with onions, and chilies are the pride of Assamese cuisine.
Assamese Name: Kath Aloo
The starchy, and fleshy tuberous yam root feature sweet taste with a nutty undertone.
Assamese Name: Kothal
Young fruits can be added to curries and noodles as the replacement of meat for vegans.
10. Pointed Gourd
Assamese Name: Potol
Adding gourd in the diet has an added perk of keeping liver and vision problems at bay.
11. Snake Gourd
Assamese Name: Dhunduli
Pairs well with fish recipes in Assam.
12. Ridge Gourd
Assamese Name: Jika
Cook its delicious pitika or prepare the crispy fritters, the culinary options of ridge gourd is endless.
Assamese Name: Ronga Lau
It is a star ingredient of the Assamese oambal chutney.
14. Bottle Gourd
Assamese Name: Jati Lau
In Assamese cuisine, the goodness of bottle gourd is combined with fish to prepare the appetizing curry.
Assamese Name: Shalgum
Turnip is an abundant source of vitamins- K, A, C, E, B1, B3, B5, B6, B2, omega fatty acids, and minerals.
Assamese Name: Bengena
Brinjal complements well in curries and stir-fries.
Assamese Name: Mula
Use raw in salads, cook it as a veggie or add it to soups and pickles.
Assamese Name: Bilahi
19. Sweet Potato
Assamese Name: Mitha Alu
This versatile root vegetable has a starchy-sweet flavor that can be roasted, baked, or boiled.
20. Ivy Gourd
Assamese Name: Kunduli
Including this veggie in a meal helps in keeping blood sugar, blood pressure, and obesity level in check.
Assamese Name: Bhendi
These versatile greens can be paired with curd, gravy, or even fish to prepare a vast number of recipes.
Assamese Name: Tioh / Tiyoh
This hydrating veggie with a melon-like flavor is relished raw after seasoning with salt and pepper.
Assamese Name: Sojina
The addition of drumsticks ginger up the boring taste of curries, stews, and pickles.
24. Bell Pepper
Assamese Name: Krisno Jolokia
Bell pepper is reminiscent of chili in terms of appearance.
Assamese Name: Piyaaj
The pungent, sour zest of onion enhances the flavor of curries and dal.
26. Mouse Melon
Assamese Name: Siral
This distinctive melon is mostly relished raw like cucumber but can be pickled as well.
27. Garlic Green
Assamese Name: Nohoru Xaak
Green garlic is made into a paste with chilies and salt for rendering a garlic zest to savory dishes.
28. Banana Flower
Assamese Name: Koldil
This traditional vegetable is sauteed in a rustic style with fewer spices as a side with rice.
Assamese Name: Kath Phula
This umami flavored mushroom is a great substitution for meats dishes.
Assamese Name: Gajor
The mild sweet carrots make notable statements in pudding, pickles, and chutney.