13/02/2026
Chef was absolutely right, Assamese cuisine in all its humility is quite underestimated.
, you are the sweetest and the kindest to share these veggies with me. I was practically salivating looking at the pictures of the vegetable market you had posted. It was sheer nostalgia.
thank you for the panch poran spice, it elevated the dish to another level.
I made Pyaaj Nohoru, a recipe I found on the YouTube channel of . Here's the link to the recipe - https://youtu.be/mm4WN2L0kME?si=UQYxwKZkiOcej6Fs. I made no deviations, stuck to the recipe and it was next level!
The baigun bhaja is my own version. I cut the eggplant into long strips, marinated it with chilli powder, haldi, a little sugar, salt, a pinch of hing and powdered yellow mustard. Tossed it in a bit of corn flour and grilled it in coconut oil because I had no mustard oil. Adding powdered mustard was to ensure that I get the flavour without using the oil. I paired it with ID's chilli lacha paratha and finished it with some Misti Doi, coz why not?
Some self-love to bring in Valentine's Day 😍!
