E for Eromba from Manipur.
Recipe
Other Cuisines on the list of A to Z so far are
A - Appam, B- Bhutte Ka Kees, C - Chhena Poda , D - Dhuska
Aditya Sinha
05.04.2020
![](https://1.bp.blogspot.com/-RA_0fqQRlzo/Xk3R8Nua6yI/AAAAAAAACcU/zkKkFl-0TDMByg83Tmhq1FWzho6plJUKQCLcBGAsYHQ/s200/E2020.jpg)
When we think of dishes with E, the first that comes to our mind is Egg. So Egg Roll is the first one which all of us must have devoured upon while strolling on streets. The variants can be innumerable depending upon the stuffing used in it. Mix Veg Roll, Keema Roll, Double egg roll, Chicken Egg Roll, Kabab Egg Roll....and so on.
Other common dishes of egg are the Egg Curry, Omlette, Poach, Half Boiled, Egg Bhurji etc we use in our daily routine. Egg sandwiches are also common.
Another dish from E is Ennai Kathirikai Kulambu from Tamil Nadu. Ennai here means oil and kathirikai is Brinjal. So it is fried small sized brinjal in full sauted and then dipped in sour curry with regional flavour and served with steamed rice.
But as part of the challenge I would talk about Eromba, one of the most popular dish Manipuris' prepare for their lunch or dinner. As per Wikepedia, Eromba is an ethnic cuisine of the Meitei community of Manipur. The dish is equally enjoyed in other parts of Northeast too. It's usually made with boiled vegetables mashed with ngari (fermented fish) and chillies. It is basically used as a side dish, a type of chutney ar can also be used as curry. It has its own local variants as per the additional compositions. The garnishing too varies from as simple as coriander and onion to complex chopped local herbs.
Ingredients
Fermented dry fish ( Ngari/Shidol ) : 5-6 pcs.
Boiled
Tomatoes-2,
Boiled
Potatoes-2 ( or any other locally available or seasonal vegetables like
colocasia, ladies finger,bamboo shoot etc.)
Green chilies : 3-4 / Red chilies : 3-4
Chopped Onion : 1 large
Garlic
: 2-3 pods (optional)
Copped Coriander
leaves for garnishing
Clean
the dry fish removing all scales etc, rinse in water, drench and keep aside.
In
a bowl take tomatoes, potatoes & garlic pods and green chilies and steam or
pressure cook for 3 to 4 whistles with minimum water. Strain and separate from
water. Keep the water as well.
In
another bowl take the boiled green chilies and drenched dry fish and mash well.
In a separate bowl, mash tomatoes along with garlic. Add coarsely mashed boiled potatoes. Then add the fish
and chilly mash to it and mix them together nicely. Add chopped onions, salt as per taste and mix well. Add chopped coriander
leaves and mix.
If
required add the strained warm water or fresh warm water to it to make slightly
loose consistency. The Eromba is ready.
Garnish
with chopped onion and coriander leaves dry saute chilly and serve with fresh steamed
rice accompanied with fried fish, fried dry shrimps or just anything.
Other Cuisines on the list of A to Z so far are
A - Appam, B- Bhutte Ka Kees, C - Chhena Poda , D - Dhuska
Aditya Sinha
05.04.2020
Now I m going to try this minus the fermented fish. I generally replace non veg ingredient with a vegeterian one or skip it. Yes its like compromising on the original taste- sometimes the basic essence of the dish. But thats how we can consume it - by giving it a vegetarian twist :)
ReplyDeleteI always read your menus before I eat breakfast. Now I am salivating.
ReplyDeleteHow is the Covid virus affecting your home. When you talk of walking down the streets of your home eating something you bought from a stand of shop I am picturing that this is not able to happen. Hope its a great week for you!!!
~moonie
The letter E