Bai
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The everyday Mizo stew of leafy greens, bamboo shoot and other vegetables boiled with a little soda, mild and lightly salted.
Region: MizoramOccasion: Everyday lunch and dinnerTime: 30 minServes: 4Vegan
Ingredients
- 2 cups mustard greens or pumpkin leaves, chopped
- ½ cup bamboo shoot, sliced (fresh or fermented)
- 1 cup pumpkin or brinjal, cubed
- ¼ cup string beans, cut
- 2–3 green or Mizo chillies, slit
- ¼ tsp baking soda (or traditional chingal, ash-filtered water)
- Salt to taste
- 4 cups water
Method
- Bring the water to a boil and add the bamboo shoot and pumpkin.
- Add the soda and salt and simmer for 5 minutes.
- Add the beans, chillies and greens and cook until soft, about 10 minutes.
- Serve hot with plenty of steamed rice.
History
Bai is the heart of Mizo home cooking. Traditionally it was made with chingal, water filtered through wood ash, which softens the greens. Many families also add a little sa-um (fermented pork fat), which makes it non-vegetarian.
Significance
Almost every Mizo meal has rice with a bowl of bai. It uses whatever greens are growing in the jhum field or kitchen garden.