Bahgajor logot patha mangxo is best dish. I really Enjoy the dish. Bahgaj is one of the traditional and best items which available all over Assam. In Assam very few people are there who don’t like Bahgajor logot patha mangxo voja dish.
Bahgajor logot patha mangxo recipe at Guide Assam.
Bahgaj also called Khorisa in Assam. Bamboo shoots are Used as a Special dish in Assam. In Assamese also available to buy Bamboo shoots Pickle. you can also check how to make Baahor Chungar Maach along with Ingredients and Method.
Traditional Dish taste very rare. all kinds of Traditional Dish will make you Happy and gives you feel of that place. you can also like Maasor Tenga.
For making Mutton with Bamboo shoot you no need to buy more items Ingredients are
- Mutton – 500 gm.
- Bamboo shoot (Grated) – 100 gm.
- Onion (Sliced) – 2 nose Big.
- Onion (Chopped) – 1 nose medium.
- Garlic paste – 2 tsp.
- Ginger paste – 1 tsp.
- Green Chilies (Chopped) – 3 to 5 according your teste.
- Tomato (Sliced) – 2 nose medium.
- Mustard oil – 4 tbsp.
- Bay leaves – 2 nose.
- Cumin seed – 1 tsp.
- Turmeric powder – 1/2 half tsp.
- Salt – According to taste,
Bahgajor logot patha mangxo making method
first of all bring Mutton and make pieces according your desire Small or Medium size. Take a big size bowl and add Mutton and add Ginger Paste, Garlic Paste, Sliced Onion, and 1 tbsp of Mustard oil.
Sprinkle a little salt, turmeric powder and mix well with hands. cover it and leave it for one hour. after one hour put in a pressure cooker give full pressure (only one whistle). after reduce hit and and keep for 5 minute. after that switch off the gas when it’s going slightly cool then open the cooker.
take a karai put oil and fry fry the bay leaves, cumin seeds and add chopped onion and fry till brown. put the Tomatoes and stir fry till soft. and put the bamboo shoot and the hot mutton. Sprinkle the green chilies and Salt for taste. and cook 30 to 40 minute in medium heat. when its ready Garnish and Serve.
Here ready your Bahgajor logot patha mangxo.
I hope you like this recipe.