Hello everyone! It’s time for another recipe – and today we are sharing an authentic gravy dish of the Ao Nagas, which goes by the name ‘Mi-ya-sü En-chu’.
This dish is generally had with rice as a curry (just like dal).
- 1 cake of dried yam (Anishe: cooked yam stems and leaves, dried in the sun)
- 4 green chillies
- 1 large potato – peeled and cut into 4 pieces
- 1 medium tomato
- Some dried local spring onions (We call it Khuve in Nagaland)
- 500 ml of water
- Salt to taste
- Before you start cooking, make sure you soak the yam leaves in hot water for about 5 minutes to soften and clean.
Directions to cook:
- Put all the ingredients in a deep pot. Break the anishe (yam cake) into 2 or 3 pieces with your hands, and add them to the pot. Add water and salt.
- Cover and let it cook till the ingredients are soft enough to be mashed.
- Mash the chillies, tomatoes, potato an the anishe with a masher. Put it back to the pot, and add more water if required.
- Gently crush the dried spring onions and add them to the pot. Allow the gravy to simmer for 3-5 minutes.
- Serve with rice
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