Although Naga cuisine is often known for its non-vegetarian delicacies, it’s worth noting that the region boasts a diverse and healthy selection of vegetables as well. Vegetables are often an essential component of Naga meals, with a variety of preparations such as raw, steamed, boiled, blanched, and more. Today’s recipe highlights one such popular mixed vegetable dish, “Rosep Aon,” which is a specialty of the Ao tribe in Nagaland. This dish is slow-cooked with a blend of local vegetables and bamboo shoot juice, resulting in a unique and flavorful dish.

Mixed vegetable dish, “Rosep Aon,” which is a specialty of the Ao tribe in Nagaland

Ingredients:

• 500 gms of young furled taro leaves (of the Colocasia plant)
• 250 gms of Mejanga/Sichuan pepper leaves
• 100-200 gms of bitter eggplant (“Likok” in Ao dialect)
• 1 cup of bamboo shoot juice
• 10-15 green chilies – split vertically into 2 each
• Some dried fish for flavor
• A handful of garlic chives for garnish (optional)
• Salt to Taste
• Water as required 

Young furled taro leaves (photo below) 

Mejanga/Sichuan pepper leaves (Photo below)

Bitter eggplant (photo below)

Bamboo shoot juice (Photo below)

Green Chillies (Photo Below)

Directions to Cook:

1. Put all the green leafy vegetables into a big basket /bowl, put salt, and mix well
2. Now put these vegetables into a vessel, pour the bamboo shoot juice, add the chilies and enough water to cover the vegetables (in the vessel) and cover with a lid, and let it cook for 30 mins.
3. Once the water is almost dried, put some roasted dried fish for flavor, and cook for another 5-10 mins, and it’s done!
4. Garnish with some garlic chives and serve. It can be stored in a fridge and can be kept for 2-3 days. Can be eaten cold as well.

 

Watch the Video Below: Making “Rosep Aon” – Naga Mixed Vegetables in a Naga kitchen. Enjoy!