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Sohphlang with salt and chilli

AI-drafted · awaiting admin review

A crisp, juicy root tuber peeled and eaten raw with salt and chilli, sold by street vendors in Shillong in winter.

Region: Meghalaya (Khasi and Jaintia Hills)Occasion: Winter street snackTime: 10 minServes: 2Vegan

Ingredients

  • 4–6 sohphlang tubers
  • Salt to taste
  • Chilli powder or a crushed chilli and salt mix
  • A squeeze of lime (optional)

Method

  1. Wash the tubers well.
  2. Peel off the thin skin by hand or with a knife.
  3. Cut into pieces or eat whole.
  4. Dip in salt and chilli and add lime if you like.

History

Sohphlang is the edible tuber of a leguminous plant (Flemingia vestita) grown in the Khasi and Jaintia Hills.

Significance

Vendors sell heaps of peeled sohphlang in Shillong’s markets in the cold season, and it is a seasonal treat for children and adults alike. Growing it gives farmers a winter income.

Sources