Naga Style Mixed Vegetables

Name: Naga Style Mixed Vegetables
Total time: 1500 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 2 Bittergourd sliced; 5 brinjal (long variety) sliced; 1 bunch locally available green leafy like mejenga leaves and; 3 fermented dry fish; 3 Fermented bamboo shoots or juice; 10 green chilli; 2 inches ginger; 6-8 garlic cloves; to taste Salt; as needed Water

Akum Raj Jamir @cook_9010520

Chennai

#driedfish
Naga Style Mixed Vegetable is a traditional recipe and the signature dish of the Ao Naga Tribe of Nagaland. It is a dish made of mixed vegetables, dry fish and bamboo shoots. The name of the dish in local dialect is "Rosep Aon" Rosep means dry and Aon means dish. It is a dry side dish loaded with the goodness of vegetables and flavours from fermented bamboo shoots and dry fish. A completely ethnic dish and taste divine with full of nutrients.

Akum Raj Jamir @cook_9010520

Saved

Ingredients

25 mins

3 servings

2Bittergourd sliced
5brinjal (long variety) sliced
1 bunchlocally available green leafy like mejenga leaves and
3fermented dry fish
3Fermented bamboo shoots or juice
10green chilli
2 inchesginger
6-8garlic cloves
to tasteSalt
as neededWater

Saved

Steps

25 mins

1

In a mortar and pestle coarsely ground the green chillies, ginger and garlic.
2

Chop all the vegetables and add them in a large pot.
3

Add the coarsely grounded green chillies, ginger, garlic, tomatoes, dry fish, bamboo shoots juice and salt.
4

Mix them well together nicely. Add enough water covering the ingredients fully. Cover the pan and cook on medium.
5

Cook till the water is evaporated completely and the curry is dry. Please do not stir while cooking this dish. Adjust the salt before the water dries up.
6

Take off the heat and remove the cover of the pot and let it cool down completely. This dish is serve after completely getting cooled down. Taste even better when served the next day.