This is my entry to Kalyn's WHB or weekend herb blogging . I will be writing about a certain herb, well it would qualify for a shrub. We call it sougri, and i didn't know the english name till todaywhich is Bimlipatam Jute. It is suppose to have many medicinal qualities and helps in digestion, used in external inflamation, and may be used as an Apetiser.
I have never used it for medicinal purpose. But I know one non-culinary use of this plant. We eat the leaves, but it also has a stout stem, about the finger thick, and the stem is covered by thick fibrous skin, which when dried can be used to make ropes. Well, the name Bimlipatan Jute. I guess it is a kind of Jute. Rope or No rope, the Sougri is considered to be a delicacy by the Natives. Well, it is a delicacy.
To be cooked, or rather boiled with fermented fish and dried Shrimps. Childhood memory the tangy flavor reminds me of those wintry mornings when we eat our lunch in the sunshine. Rice and Sougri Thongba ( that is the sougri stew made with a pinch of fermented Fish called Ngari, Lots of smoked Fish, and Smoked Dried shrimps). This can also be cooked with fried fish. The tangy sour taste will make you long for more. I don't know how it would taste with fish though? There is a red colored variety of the same, called Shillong Sougri which taste better when cooked with normal fried fish.
Fried fish and Sougri recipe:
Heat 1 tsp Oil in a kadhai.
Add two bayleaves, 1 tsp jeera, 1/2 tsp methi, a pinch of asafoetida and green chillis.
Add a pinch of turmeric and immediately 2 cups of water.
Add the fried fish steak, 6 peices?
Add washed leaf of the Sougri.
Cook for just 5 minutes after adding the sougri.