Assamese food in the west

Vegetables

Kaath-aloo: is not 'wood-potato'. The closest to Kath Aloo one can see in the US supermarkets, in the ethnic sections, and quite frequently in the Southwest is the root of Agave plants. Looks and tastes quite similar, except that it is SLIMIER.[CM]

kaji nemu: Kazi Lime is unlikely to be found anywhere in the Western Hemisphere, except in one small greenhouse in North St. Louis County of Missouri. [CM]

Kosu: Arum or Taro is widely available all over the USA in the ethnic shelves of supermarkets, oriental stores and Indian groceries. Be sure to press them to see they are NOT rotten or dehydrated. Also the tepu(branch corm) is the good part, the ghai( main part of the corm) is likely to be hard. Cook it with masur-dal and eat with a dash of ghani-mustard-oil :).[CM]

dhekia xaak: Apparently, it is widely available in the East Coast. It is fern-shoot.[CM]

Jilmil xaak: is widely distributed and is a wild edible too. It is known to herbalists as 'lambs-quarters' and is a prolific weed in disturbed soil. Tender ones in Spring makes great eating. A bit on the dry side, it is best sautee'd with spinach.

khutora xaak: Amaranth,another wild edible green. There are several kinds that grow wild. Stay away from the ones that produce thorns--might be a similar but 'unhealthy' plant.

lai xaak: Widely available all across the USA, it is Mustard Greens. However it might NOT be the kind you are used to from Assam days. The closest to Assamese lai-xaak is Spinach Mustard ( you will have to grow your own from Burpee seeds) and the Kola-lai-xaak is Osaka Mustard ( seeds available from Burpee, Seeds of Change etc.). The trick to enjoying lai-xaak is to find the tender ones, usually in Farmer's Markets, ethnic stores etc. The big bunches of more mature ones, usually in supermarkets, are rough and sometimes bitter.[CM]

mani muni xaak: Have not seen in store shelves in the USA, but it is Dichondra. I understand they use the creepers in prized lawns of Southern California, instead of grass. Whether it is the same variety as our herb, I know not.[CM]

xoru tengesi: Wood sorrel, a very widely ditributed creeper in the USA with three lobed leaves and yellow flowers.[CM]

Kharoli: Unlikely to be found in the USA. It is fermented ground mustard seed plus soda-ash paste. [CM]

Khorisa: Although traditional Assamese Khorisa is not available here, one can make good and tasty pseudo-Khorisa Asar out of canned Bamboo Shoots (Bah Gaaj) which are available in Vietnamese grocery stores. Grate the bamboo shoots to desired size, then dry in the sun. With this make either traditional Asar with hot Mustard oil, salt, pas furon powder etc, or some good Masor Tenga Anja.[RB]