Khorisa Bhaji
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Khorisa Bhaji is a magnifique and intensely flavorful stir-fry from the heart of Assamese households, where fermented bamboo shoots (Khorisa) are cooked with fresh green chilies and garlic. This dish is a symbol of regional comfort, relying on the natural pungency of the bamboo to provide depth and a unique sensory experience. I use tender khorisa slow-roasted with a magnificent blend of local herbs to create a dry, aromatic finish. The taste is remarkably bold—savory, slightly tangy, and carrying a magnificent sharp fragrance from the fermentation. It is an honest and high-quality representation of heritage cooking that values minimal processing of seasonal forest produce. I love serving this cold as a premium condiment with sticky rice.
Ingredients
Cooking Instructions
Tips & Secrets
- The secret to a great bhaji is using raw mustard oil; it provides that authentic sharp Northeast aroma.
- Roasting the green chilies before adding them provides a more professional-grade and deep smoky character.
- Ensure you squeeze out all excess moisture from the khorisa before frying to achieve a magnifique savory finish.
Nutritional Information(Per 1 tbsp)
125 kcal
3g
8g
8g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.