It is true that Naga food is especially popular for their non-vegetarian fare but we love our vegetables just as much. In fact no Naga meal is complete without a side of local vegetables in a variety of formats : raw, steamed, boiled, blanched and so on. Today’s recipe is another really popular mixed vegetable dish called “Rosep Aon” – a specialty of the “Ao” tribe in Nagaland. It’s a slow-cooked dish made of local vegetables with bamboo shoot juice. Scroll down below for the full recipe! 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 chillies – split vertically into 2 each Some dried fish for flavor 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: Put all …