All posts tagged: Vegetarian

Recipe of Bhindi ‘Ambil Khatta’ from Western Odisha, by Food Blogger Priyanka Panda

Published by Samyama

Our guest contributor today is a 25-year-old food blogger Priyanka Panda from Sambalpur, Odisha. She runs a food blog on Instagram called ‘Treasure of Food’, to help spread her Odia culture through culinary experiences and recipes. With us today, she shares her favourite comfort food called Ambil. She has grown up eating this delicious bhindi (okra) and curd-based recipe. This dish is particularly famous in Western Odisha. There are more than a hundred versions of ‘Ambil Khatta’! Today, we are going to cook Priyanka’s personal favourite version which is made with Bhindi or Bhendi (okra), ‘Bhendi Ambil Khatta’. “This dish does require a bit of attention to get the taste and consistency right but my grandma has helped me perfect it, so i’ll be sharing all the added tips as well.” ~ Priyanka. Ingredients: (serves 4, prep time – 10 minutes) 8-10 pieces of Bhindis or okras 2-3 tomatoes – diced 1/2 a cup of curd 2-3 tbsp of besan or chickpea flour 1/2 tsp turmeric 1/4 tsp red chilli powder 2 tbsp of vegetable …

Recipe of Mixed Vegetable Dish from Nagaland “Rosep Aon”

Published by Roots & Leisure

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 …