Chakhwi
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A thick stew of bamboo shoot and vegetables cooked with an alkaline ash water and berma, one of the signature dishes of Tripura.
Region: TripuraOccasion: Everyday meals and festive feastsTime: 45 minServes: 4Non-vegetarian
Ingredients
- 1 cup fresh or boiled bamboo shoot, sliced
- 1 cup raw papaya, cubed
- ½ cup long beans or flat beans, cut
- 1 small brinjal, cubed
- 1–2 pieces berma
- 4–5 green chillies
- 2 tbsp rice flour mixed with ¼ cup water
- ½ cup alkaline ash water (made by filtering water through the ash of dried banana peels or plant stems), or ¼ tsp baking soda
- 3 cups water
- Salt to taste
Method
- If using fresh bamboo shoot, boil it first and drain to remove bitterness.
- Boil the water and add the bamboo shoot, papaya, beans, brinjal, berma and green chillies.
- Add the alkaline water (or soda) and simmer until all the vegetables are very soft.
- Stir in the rice flour paste and keep stirring for 5 minutes until the stew thickens.
- Add salt and serve hot with rice.
History
Cooking with an alkali made from plant ash is an old practice in Tripura and other parts of the North East, where it softens vegetables and adds a distinct flavour.
Significance
Chakhwi is served on special occasions and at community feasts as well as at home. Versions are also made with pork or dried fish.