Aakhol Ghor, the Assamese Cuisines and Foods from Assam

Its all about Food and Food Habits from the land of blue hills and red river, Assam.

Aakhol Ghor means Kitchen in Assamese. Assamese traditional Kitchens normally has two parts. First the dining area plus a small cooking space for tea etc. And the next bigger and more functional room is the actual kitchen with at least two earthen fire places (chowka).If you are a food lover you can hope to see a lot of authentic Assamese Recipes in this place......


Some famous Chef of India once said, " India is so unique, one can find three different recipes for the same chicken curry in the three houses lined in the same row. Every kitchen and every cook in India has it's own cook book, unlike rest of the world."
I personally feel it is so well said. Even in my case, you might find small to big differences in your known method of cooking and the ones posted here. I call them true Assamese for two main reasons, one: because of the spices used, and two: my granny knew nothing beyond her village ( she did not believe that cauliflower can be green, which is Broccoli). So whatever she cooked was passed on over generation. And my Mom finds it hard to believe anything can be cooked beyond her traditional methods( she is best at it, though she makes excellent Indo - Chinese things, invented). So please feel free to put in your comments / correction. One thing I can assure is I have cooked all these ( everything) myself with my own hands at least once. So whatever is here is tried and tested. You are always welcome to do your bit of experiment !!!!!

Bhendi aru Dalir Bor diya Tenga - Lady Finger and Fritters in a Sour Curry


  1. Soaked Rice - 2 Table Spoon
  2. Soaked Red Lentils - 1 Cup
  3. Panch Foran - A pinch
  4. Raw Mango - 2 Small, washed peeled and chopped.
  5. Lady Finger - 6 to 8 (or as many people)
  6. Salt, Turmeric & Sugur- to taste
  7. Rice Powder - 1 Table spoon mixed with 1/2 cup water.
  8. Water & Oil


Make a coarse paste of the rice and lentils. Mix with a bit of salt and check for taste. In a deep fry pan heat oil. Make small portions of the paste and fry in a medium flame until golden brown. [Tip: if you are not sure if it is cooked, then take one out and eat, you will know for sure]. Keep these fritters aside.

Now is another pan, take out about 1 table spoon oil and heat. Add the panch foran. Once these cracks, add the chopped Mango, turmeric, and a bit of Sugur. Mix well and cook untll the Mangoes are translucent on a low flame. Add ample water and leave it to boil. Lower the flame and add the Rice flour mixure.

Now add salt to taste. Add the Lady Fingers and the Fried Fritters. Let this boil till the water becomes half. As I always say, make sure you add double the amount of water as your required curry.

Serve hot with steam rice and fried fish and potato on the side.

Courtesy: My aunt from Kamrup District of Assam.

Sojina Ful, Xoru Alloo Koni Bhoja

Well, this one is a quick fix. I do it when sometimes I need a side dish very fast. Translating the Name to English, Drum Stick Flower, Baby Potatoes and Eggs!


  1. Drum Stick flowers - 2 cups, cleaned.
  2. Baby potatoes - 1/2 cups, cut in half.
  3. Onion - a small one. Chopped. 
  4. Salt and Turmeric - To your taste. 
  5. Egg - 1, beaten.
  6. Oil - 3 table spoons.
How to do it:
  1. Heat the oil in a wok.
  2. Add onion and fry till light brown. 
  3. Add the potatoes and cover. Let it cook till half.
  4. Now add salt and turmeric and mix it. 
  5. Add the flowers and mix. Let it cook for a while. Do NOT cover. 
  6. Keep the flame low and let it cook till the potatoes are cooked completely. 
  7. When the potatoes are cooked, add the beaten eggs, mix and remove from the flame. Let the egg be fried. 
  8. Serve as a side dish. We call such dry preparations "Bhaji".

Pavo Maas in Musturd Sauce - Pavo Maasor Xoriyoh Diya

600 - 800gms of Pavo (Pavda) fish

4 tsp of Yellow mustard

1 chopped onion (medium)

4 Green chillies

1/2 tsp of paas phuron

Procedure -

- Rub salt and turmeric on the fish and marinate them for an hour.

- Soak mustard in water for 2-3hrs

- Make mustard paste in a mixer with 2 green chilli

- Put some water in the paste and leave it for 2 hrs. This will remove the bitterness of the mustard.

- Put 3 table spoon of mustard oil in a pan. Add paas phuron when the oil is hot followed by the chopped onions.

- Put turmeric and salt according to your taste.

- Fry the onions till they turn slight brown.

- Now its the time to add the mustard paste. I used a strainer and only added the water from the paste.

- Add rest 2 green chillies

- Let it boil for 5 minutes. You can add more water (boiled) to it to make more gravy.

- Add fish, cover with a lid and make the flame between medium to low. Let it cook for 20 mins and your fish is ready.

- You can add few drops of mustard oil on top.

Sojina Fulor Fulori (Drumstick Flower Fritters)

I am not really sure what do you call these flowers of Drumsticks. I do not even know if they have a separate name or not.But they taste YUMMY.. My hubby's current favs..rather this season's favs!


  1. Flowers of Drumstick - 2 Cups, Cleaned.
  2. Red Lentil - 1/2 Cup, Cleaned and Soaked.
  3. Ginger, Garlic, Green Chilly - 1/2'', 3 medium cloves, 2 medium sized.
  4. Salt - As per your taste.
  5. Oil - To deep Fry.

How to Make Them:

  1. Crush the flower + florets with your hands. 
  2. Grind ingredients 2 & 3 - DO NOT make it a fine paste. Leave it coarse.  
  3. Mix the flowers and the lentil paste with salt. Mix well. 
  4. Heat the oil in a deep pan. Make small portions and Fry. 
  5. Serve them with anything !!!