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Recipe | Dried Yam leaf Gravy

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. 1 cake of dried yam (Anishe: cooked yam stems and leaves, dried in the sun)
  2. 4 green chillies
  3. 1 large potato – peeled and cut into 4 pieces
  4. 1 medium tomato
  5. Some dried local spring onions (We call it Khuve in Nagaland)
  6. 500 ml of water
  7. Salt to taste

Ingredients (anti-clockwise from left) : Tomato, Green Chillies, Dried Yam (Anishe), Potato and dried spring onions (Khuve)


  • 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:

  1. 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.
  2. Cover and let it cook till the ingredients are soft enough to be mashed.
  3. Mash the chillies, tomatoes, potato an the anishe with a masher. Put it back to the pot, and add more water if required.
  4. Gently crush the dried spring onions and add them to the pot. Allow the gravy to simmer for 3-5 minutes.
  5. Serve with rice



Mi-ya-sü En-chu : Dried Yam Gravy

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