Xaak Aru Bhaji

Wash the greens thoroughly and chop them into medium-sized pieces.

Heat mustard oil in a kadai over medium heat until it reaches smoking point. Reduce the heat slightly.

Add the sliced garlic and sauté until lightly golden.

Add the green chillies and stir for a few seconds.

Add the diced potato and cook for 3–4 minutes.

Add the pumpkin and cook for another 2–3 minutes.

Add the chopped greens and salt.

Stir well and cook uncovered over medium heat.

The greens will release their own moisture; cook until the vegetables are tender and most of the liquid has evaporated, about 8–10 minutes.

Stir occasionally but avoid overcooking.

Serve hot with steamed rice as part of a traditional Assamese meal.