Narzi (Bodo jute leaf curry with pork)
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Dried jute leaves cooked with pork and a little alkali, giving a slightly bitter, earthy Bodo curry.
Region: Assam (Bodo community)Occasion: Everyday and community mealsTime: 1 hourServes: 4Non-vegetarian
Ingredients
- 500 g pork, cubed
- 1 cup dried jute leaves (narzi), soaked 10 minutes
- 1 tbsp ginger, crushed
- 3 green chillies
- 2 tbsp khardwi (alkali water) or a pinch of soda
- Salt to taste
- 3 cups water
Method
- Boil the pork with salt and ginger until tender.
- Squeeze the soaked jute leaves and add them to the pot.
- Add the chillies and khardwi and simmer for 15 minutes, stirring now and then.
- Cook until the leaves break down and the curry thickens. Serve with rice.
History
Jute leaves are picked fresh, then sun-dried and stored by Bodo families for use through the year.
Significance
Narzi is a well-loved Bodo dish and the bitter leaves are traditionally believed to be good for health.