Nowadays, everyone is conscious about their health. 'Zero-oil cooking'—preparing food without any oil—has become a trendy (and often expensive) practice in big cities. But did you know that in the Bastar region of Chhattisgarh, this is not a new trend, but rather a centuries-old way of life?

Indeed, in the rural and tribal areas of Bastar, a delicious dish is prepared that doesn't contain even a single drop of oil. It is so flavorful that you’ll be left licking your fingers, and its health benefits are so significant that they put many modern diet plans to shame. This traditional, wholesome dish is called 'Aamt'.

What is 'Aamt', and why is it so special?
'Aamt' is a traditional vegetable-based dish from Bastar, renowned for its tangy, spicy flavor and medicinal properties. It is prepared entirely using tamarind water and a variety of local vegetables. Instead of sautéing or frying, the ingredients are boiled. Since no oil or ghee is used, the dish is a boon for heart health and digestion.

A unique art of preserving vegetables
The people of Bastar live in close harmony with nature and have mastered the art of utilizing resources according to the seasons. During the monsoon or off-season, when fresh vegetables are unavailable, they employ a clever, traditional preservation technique.

The local villagers boil eggplants and tender bamboo shoots, then dry them thoroughly under the intense sun. Once dried, these vegetables can be stored safely for months. When this dried bamboo ('basta') and dried eggplant are combined to prepare 'Aamt', the resulting flavor and earthy aroma are truly exceptional.

How is this signature dish from Bastar prepared?
'Aamt' is very simple to make and can be prepared in a short amount of time. The key ingredients required for this dish include dried *basta* (bamboo shoots), dried eggplant, soaked *desi* (indigenous) chickpeas, turmeric, dried red chilies, ginger-garlic paste, ground rice, and tamarind extract.

To prepare it, rural women first soak the dried vegetables in water for about half an hour to soften them. Next, water is brought to a boil in a pot, and the softened vegetables, tomatoes, and *Bastar* chickpeas are added and cooked over a low flame. Ground red chilies and ginger-garlic paste are incorporated to provide a sharp, spicy kick and a wonderful aroma.

The magic of tamarind and ground rice
The true essence of this dish lies in its tanginess. Once the vegetables are thoroughly cooked, tamarind extract is added, which imparts the dish its signature flavor. Meanwhile, the ground rice acts as a thickening agent for the gravy, giving it a perfect texture.

The oil-free diet that modern-day nutritionists advocate today has, in fact, been a part of the daily lives of the rural people of *Bastar* for centuries.

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