Stuffed Mustard green(Lai xaak) parcels

About Lai xaak or Mustard greens

Lai xaak (mustard greens) are one of the most popular greens in my native Barak valley and Assam in India.They are abandently grown during winter season. We call greens as xaak. These lai xaak are very tasty with little pungent in taste.

Mustard green (Lai xaak) parcels
Mustard greens parcel is an authentic traditional dish of barak valley. I learnt the dish from my Mother. She used to make it with ash gourd greens or mustard greens. It is a parcel or potli stuffed with dry fish or fermented fish. I made these delicious parcels with mustard greens and dry shrimps.If you don’t like dry shrimps or fermented fish you can stuff the leaves with your favourite ingredients also.


Recipe

Preparation time: 30 minutes

Cooking time: 20 minutes

Serves: 12 to 15 parcels

Difficulty level: Medium

Ingredients

  • 100 gm  dry shrimp
  • 1  big Onion chopped
  • 2-3  green Chilli chopped
  • 1/2 teaspoon  red Chilli powder
  • Salt as per taste
  • 1 tablespoon  Mustard oil
  • 2 teaspoon  oil
  • Green fresh Mustard leaves as needed
  • Few toothpicks to seal the parcels

Steps

Heat 1 tablespoon of mustard oil in a pan.

Add cleaned and washed dry shrimps and saute for 2-3 minutes to release flavour.

Next add chopped onion, chopped chilli and garlic.

Fry for 2-3 minutes.

Add red chilli powder and salt.(Add salt after taste, as dry fish have already salt in them.)

Add 2-3 tablespoon of water, cover and cook for about 5 minutes in low heat to cook the shrimp.

After 5 minutes remove the lid, check the seasoning and remove from heat.

Clean and pat dry the mustard greens.

Take one leaf, put 1 teaspoon of prepared shrimp in the center.

Fold the leaf from all sides to make a small parcel.

Seal the parcel with a toothpick.

Make other parcels following the same procedure.

Heat little oil in a non stick pan.

Add the parcels in the pan and shallow fry them in both sides until the parcels are soft and cooked.

Transfer them to a serving dish and serve as side dish.

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