Boiled greens with chilli
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Seasonal greens and vegetables boiled with ginger, chilli and salt, the light everyday side dish of most Arunachali meals.
Region: Arunachal PradeshOccasion: Everyday mealTime: 20 minServes: 4Vegan
Ingredients
- 4 cups mixed greens (mustard leaves, pumpkin leaves, local wild greens) and vegetables such as squash or beans, chopped
- 1 tbsp crushed ginger
- 2–3 green chillies or 1 king chilli
- 1 tbsp fermented bamboo shoot (optional)
- 2 cups water
- Salt to taste
Method
- Bring the water to a boil with salt, ginger and chillies.
- Add the harder vegetables first and cook for 5 minutes.
- Add the greens and the bamboo shoot and cook for 5–7 minutes more until tender.
- Serve in a bowl with its broth, alongside rice and a meat or fish dish.
History
Most tribal kitchens of Arunachal cook with little or no oil, boiling vegetables and greens gathered from fields and forests.
Significance
Boiled greens make up a large part of daily meals and draw on the wide knowledge of wild edible plants held by the State's communities.