Hinkejvu
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A Sumi Naga dish of colocasia, cabbage, beans and mustard leaves boiled together in a light, wholesome broth.
Region: Nagaland (Sumi Naga)Occasion: Everyday mealTime: 40 minServes: 4Vegan
Ingredients
- 4 small colocasia (taro) roots, peeled and halved
- 2 cups chopped cabbage
- 1 cup French beans, cut
- 1 cup chopped mustard leaves
- 1 inch ginger, crushed
- 2 garlic cloves
- 1–2 green chillies
- Salt to taste
- 3 cups water
Method
- Boil the colocasia in the water with salt for 15 minutes until almost soft.
- Add the cabbage, beans, ginger, garlic and chillies.
- Cook for 10 minutes until the vegetables are tender; mash a few colocasia pieces to thicken the broth.
- Add the mustard leaves and cook 3 more minutes.
- Serve hot with rice and a chilli chutney.
History
Hinkejvu comes from the Sumi community of Zunheboto district and reflects the Naga habit of simple boiled dishes with little oil.
Significance
It is an everyday dish, valued as light and healthy, and shows how Naga meals balance strong chutneys with mild vegetables.