Xaak Tenga (assamese Style Mixed Vegetable Soup)
Xaak Tenga is a traditional Assamese mixed vegetable soup that is bursting with flavors. This light and tangy soup is a popular dish in Assamese cuisine and is often enjoyed with steamed rice.
Ingredients
- Assorted seasonal vegetables (potatoes, tomatoes, spinach, eggplant, pumpkin) - 2 cups, chopped
- Water - 4 cups
- Green chilies - 2, slit
- Mustard oil - 1 tablespoon
- Panch phoron (Bengali five-spice blend) - 1 teaspoon
- Fresh coriander leaves - 2 tablespoons, chopped
- Salt - to taste
Instructions
- Heat mustard oil in a pot and add panch phoron. Once the spices start to crackle, add the assorted vegetables and sauté for 2-3 minutes.
- Pour water into the pot and bring it to a boil. Add green chilies and salt. Let it simmer for 15-20 minutes until the vegetables are cooked.
- Garnish with fresh coriander leaves and serve hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 25 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 20g
- Protein
- 5g
- Fat
- 6g
Supplies
Pot Stirring spoon
Tools
Knife Cutting board
Serving suggestions
Xaak Tenga is best served hot with a side of steamed rice.
Tips & tricks
For a variation, you can add a squeeze of lemon juice for an extra tangy flavor.
Cost
$8