Food Province

Sneha Lata Saikia, Food Researcher

Zero Oil Recipe of Tangsa Tribe

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This recipe is zero oil recipe of Tangsa Tribe of Arunachal Pradesh.

Ingredients you require,

Green Aubergines / Brinjals- 4 long ones
Dry fish- 6 small fish
Green Chillies – Lavishly
Salt
Pinch of turmeric
Basil leaves (few)
Finely chopped Coriander leaves

Take a pan and boil little water. Add Salt, Turmeric, Green chilli paste and washed and cleaned dry Fish. Boil it nicely. When half done, add slit Aubergines. Add Basil leaves (they add some wild basil leaves). When Aubergines are cooked and water is reduced to your desired consistency, add finely chopped coriander leaves and serve it with boiled rice.

Chutney made with Roots of Heart Leaves and Dry Shrimps (Mosundary xipaa aru xukaan maas diya chutney)

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Mosundory or Heart leaves are rich with medicinal properties and a common herb in North east cuisine. It helps with stomach ailments, blood purification and is also anti cancerous.

Ingredients you require,

Roots- 5-6

Dry Shrimp- 2 tbsp

One Tomato- Big size

Bhoot Jolokia- half. (You can add other chilly if you don’t have Bhoot)

Coriander leaves- 2 tbsp finely chopped

Mustard Oil- few drops

Salt- as per your taste

Roast the tomato and peel it. Roast the dry shrimps in a pan. Grind all the ingredients mentioned above, coarsely in stone-mortar. Add mustard oil and serve it with your meal.

Koldil Pitika (Mashed chutney made with Plantain blossom)

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Koldil is Plantain blossom and an integral part of Assamese cuisine.

Ingredients you require,

Koldil or Plantain blossom- 1

Onion- 1

Green chillies- few (as per your choice)

Green coriander leaves- 1 small cup

Salt- as per your taste

Mustard oil- 1 tbsp

Remove the top skin of Koldil. Boil it till soft. Cool it down and mash it nicely. Add finely chopped onion, green chillies, green coriander and salt. Add mustard oil and mix. Serve it with main course.

 

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