Babori xaak : Chrysanthemum coronarium (Crown daisy)
Assamese terminology :
1. Xaak : herb, leafy vegetable
2. Haah koni : egg of duck
3. Aru : and
Babori xaak is a very popular edible herb in Assam. During Bhogali Bihu, in the month of January, the most common preparation of this xaak is "Babori xaak with haah-koni". Apart from the taste, this herb has several medicinal values as well.
500 gm Babori xaak, cleaned and chopped.
1 tbsp mustard oil
1 clove of garlic (panchfuran can be used if you find the flavour of garlic too strong)
Chilly and salt to taste
2 duck eggsMethod :
Heat oil and saute crushed garlic and a chilly.
Put in the chopped xaak, salt and cook covered on low heat till done.
Break the eggs and pour in stirring all the while till well blended.
Babori xaak with haahor koni is ready to serve.