Morapat hak/মৰাপাত শাক(2 Mutha)

Morapat Hak (মৰাপাত হাঁক) is a simple yet deeply rooted dish in Assamese cuisine, typically made from morapat, which refers to certain varieties of edible wild or cultivated leafy greens — often radish leaves or other soft, seasonal greens found in rural Assam. The word “Hak” means leafy greens, which are a staple in Assamese households.

Prepared with minimal ingredients — usually just mustard oil, garlic, green chilies, and salt — Morapat Hak celebrates the natural, earthy flavor of the greens themselves. Sometimes a touch of fermented bamboo shoot (khorisa) or dried fish is added for extra aroma and depth. This dish is known for being light, healthy, and packed with iron and vitamins, commonly served with steamed rice.

It is especially popular during the monsoon and winter seasons when green leafy vegetables grow in abundance. Like many Assamese dishes, it reflects a philosophy of cooking that values seasonality, simplicity, and harmony with nature.