Eromba is one of the most popular dishes Manipuris prepare for their lunch/dinner. It is a local-favourite dish, enjoyed by people from other parts of Northeast as well. It’s usually made with boiled vegetables mashed with ngari (fermented fish) and chillies. Vegetables like yongchak (tree beans), soibum (bamboo shoots), yendem (buckwheat), belandri (lady’s finger), lafu (banana stem) and Paan (colocasia/arbi) are commonly used to make different varieties of eromba.
Our recipe today, is the Paan (colocasia/arbi) eromba contributed by our lovely R&L follower, Impala Ayekpam. This is a simple dish you can easily make using ingredients available around your kitchen!
Paan (Colocasia/Arbi) Eromba
Prep Time: 10 mins
Cooking Time: 15-20 mins
- 250gm of Paan/colocasia/arbi (washed and peeled)
- 10-12 Dried red chillies/1-2 king chillies (whichever is preferred)
- 5-6 Ngari/fermented fish
- 2-3 smoked fish (optional)
- Salt to taste.
- Garnish : Fresh 1/2 u-morok/ghost pepper (thinly sliced) and Spring onions/corrainder (chopped)
Directions to cook:
- Add 4-5 cups of water in a pressure cooker and boil the arbi and chillies.
- Let it whistle for about 4-5 times
- Cool it down and drain the water
- Roast the ngari/fermented fish in low medium heat
- De-bone the smoked fish and boil/steam till it becomes soft
- Mash the chillies,ngari ,smoked fish in a bowl and grind them together till they are finely blended
- Then add the arbi to mixture and mash them all together
- Add 1 cup of water and stir it
- Garnish it with chopped spring onion and u-morok(ghost pepper)
Voila! The eromba is ready to serve. Enjoy it with a bowl of hot, steaming rice!
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