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| Dried Jute leaves with Pork - A Bodo delicacy from North East India |
Do you know that we can
eat Jute leaves? Yes, jute leaves are used as a food source throughout different cultures
across the world. They have a slightly bitter taste but when blended with other
ingredients, the results are amazing tasty dishes. Jute leaves are very popular in North
East India and make quite a delicacy and Narzi Oma Jwng is once such traditional
dried jute leaves dish, which is prepared with pork recipe. The Oma Narzi Jwng is
not just unique but also usual delicacy. The pork is juicy and succulent, and the gravy is mildly
bitter with awesome flavours and texture.
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| Dried jute leaves |
INGREDIENTS
1.
Pork 500 grams
2.
Dried jute leaves
handful
3.
Onion paste 1
medium
4.
Ginger Garlic
paste 1 ½ teaspoons
5.
Turmeric powder ½
teaspoon
6.
Green chili 6 to 10
slit
7.
Salt as per taste
8.
Khar 5 tablespoons
or cooking soda 1 teaspoon
9.
Oil 3 tablespoons
PREPARATION
1.
First soak your dried
jute leaves beans for at least 2 hours in water. Then rinse it thoroughly and
finely chop them.
2.
Now boil your
chopped dried jute leaves with khar and water on a medium flame until the jute
leaves begins to disintegrate. Once done, keep this jute leaves soup aside.
3.
Heat oil in a pot,
then add your onion paste and ginger-garlic paste - lightly sauté them on a low
flame for couple of minutes.
4.
Add your pork
pieces, turmeric powder, salt as per taste and slit green chilies – stir them
well and cook it on a medium flame for 10 to 15 minutes occasionally stirring
in between.
5.
Add 4 cups of
water – stir, cover and cook it for 30 minutes on a low flame.
6.
Now its time to
add our dried jute leaves soup into the pot - stir them well, cover and let
them cook together for 30 minutes.
7.
Finally open cook
the dish until the gravy becomes thick and serve with hot steamed rice.
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