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The North Eastern region of India is known for its rich and diverse cuisine. With an abundance of fresh vegetables, herbs, and spices, the region offers a variety of flavourful vegetarian dishes that are unique to each state. From the mild and simple flavours of Assam to the fiery and pungent dishes of Nagaland, the vegetarian cuisine of North East India is truly a delight for food lovers. In this article, we will explore some of the best vegetarian dishes from the North East that are sure to tantalize your taste buds. From the aromatic and savoury curries of Assam to the hearty stews and soups of Meghalaya, this culinary journey through the North East is one you won't want to miss!
Singju
Singju is a popular salad dish from Manipur in North Eastern India that is both healthy and flavorful. The dish is made with a variety of vegetables and herbs that are chopped and mixed together and then tossed with a dressing made with mustard oil, lemon juice, salt, and other spices. The ingredients typically include cabbage, carrot, cucumber, tomato, onion, and chilli peppers, along with herbs like coriander, mint, and parsley. Some variations may also include fruits like pineapple or orange. The final dish is crunchy and refreshing, with a tangy and spicy flavour that is perfect for a light meal or a side dish to a larger spread. Singju is not only delicious, but also very nutritious, as it is packed with vitamins, minerals, and fibre from fresh vegetables and herbs.
Kasoi Bwtwi
Kasoi Bwtwi is a traditional vegetarian dish from Tripura, a small state in the northeastern region of India. It is a flavorful curry made with a unique combination of vegetables and herbs, which give it a distinctive taste and aroma. The dish typically consists of bamboo shoots, pumpkin, beans, potatoes, and various other vegetables that are simmered in a spicy curry sauce. The sauce is made by grinding a mixture of spices and herbs, including turmeric, ginger, garlic, onion, cumin, coriander, and chilli peppers, which are then mixed with water or coconut milk. The vegetables are then added to the sauce and cooked until they are tender and the flavours have melded together. Kasoi Bwtwi is typically served with steamed rice and is a popular dish in Tripura, where it is enjoyed by locals and tourists alike. Its unique blend of flavours and textures make it a standout vegetarian dish from the northeast region of India.
Gundruk And Sinki
Gundruk and sinki are two popular fermented vegetables that are widely consumed in the North Eastern region of India, especially in the state of Sikkim and Nepal. Gundruk is made by fermenting leafy greens such as mustard greens, spinach, or radish greens, while sinki is made by fermenting radish taproots.
The process of making gundruk and sinki involves washing the greens or radish taproots, cutting them into small pieces, and then sun-drying them until they become wilted. The wilted vegetables are then pressed tightly into a container and left to ferment for several days or weeks.
During the fermentation process, natural bacteria break down the carbohydrates and proteins in the vegetables, releasing a variety of organic acids, enzymes, and nutrients. The end result is a tangy, slightly sour, and nutrient-rich food that is often used as a seasoning or a side dish in traditional North Eastern cuisine.
Gundruk and sinki can be consumed raw or cooked. They are often added to soups, stews, or curries to add a tangy flavour and a distinctive texture. In addition to their culinary uses, gundruk and sinki are also believed to have numerous health benefits, including improving digestion, boosting the immune system, and aiding in weight loss.
Zan
Zan is a popular dish from Nagaland, a state in the northeastern region of India. It is a thick porridge-like dish made from millet flour and vegetables. The dish is usually served as breakfast or a snack and is a staple food for the locals.
To prepare zan, millet flour is mixed with water to make a thick batter, which is then cooked over a low flame. The mixture is stirred continuously to prevent it from sticking to the bottom of the pot. Once the batter is cooked, various vegetables like onion, tomato, and chilli are added to it. The vegetables are chopped finely and added to the cooked mixture along with a generous amount of salt. The dish is then simmered for a few more minutes until the vegetables are cooked and the flavours are blended.
Zan is usually served hot and is accompanied by various side dishes like chutneys or pickles. The dish has a unique taste and texture, and the combination of millet flour and vegetables provides a balanced meal that is healthy and filling. It is a popular dish not only in Nagaland but also in other parts of the northeastern region of India. The simplicity of the recipe and the wholesome nature of the ingredients make it a favourite among locals and tourists alike.
Aloo Pitika
Aloo Pitika is a popular vegetarian dish from the northeastern region of India, particularly in the state of Assam. The dish is made with boiled potatoes, which are mashed and mixed with mustard oil, chopped onions, green chillies, and coriander leaves. The name "Pitika" means "mashed" in the Assamese language, and this dish is all about the simple but delicious combination of flavours and textures.
Aloo Pitika is often served as a side dish with rice, dal, and other curries. It is also a popular dish during the Bihu festival, which is celebrated in Assam to mark the harvest season. Aloo Pitika is easy to prepare and can be customized to suit individual preferences. Some people like to add boiled eggs or fried fish to the dish to give it some extra flavour and protein.
The dish has a soft and creamy texture, with a slightly spicy and tangy taste from the mustard oil and green chillies. The coriander leaves add a fresh and aromatic flavour to the dish. Aloo Pitika is a comforting and filling dish that is enjoyed by people of all ages in Assam and beyond.
Chamthong
Chamthong is a popular vegetable stew from the northeastern region of India, particularly Manipur and Nagaland. The dish is typically made with a variety of vegetables like beans, potatoes, tomatoes, carrots, and cabbage, which are cooked together in a flavorful broth made with meat or fish bones. The broth is prepared by boiling the bones with water, ginger, garlic, and other aromatic spices, resulting in a rich and hearty base. The vegetables are then added to the broth and simmered until tender. Chamthong is often served with steamed rice and can be enjoyed as a main course or as a side dish. It is a simple yet delicious and comforting dish that is a staple in many households in the region. In addition to being a popular home-cooked meal, chamthong is also served in many restaurants and street food stalls across the northeastern states of India.
Chak Hao Kheer
Chakh hao kheer is a popular dessert from the North Eastern region of India, specifically from Manipur. It is made from chakh hao, a black sticky rice that is native to the region, milk, sugar, and cardamom.
To prepare chakh hao kheer, the rice is first washed and soaked in water for several hours or overnight. The soaked rice is then drained and cooked in a pot with water until it becomes soft and tender. The cooked rice is then combined with milk and simmered over low heat until the mixture thickens to a pudding-like consistency. Sugar and cardamom are added for sweetness and flavour, and the kheer is then left to cool before being served.
The chakh hao kheer has a unique flavour that comes from black sticky rice. The rice has a slightly nutty taste and a chewy texture that adds a pleasant contrast to the creamy texture of the milk. The addition of cardamom provides a warm and aromatic flavour that complements the sweetness of the kheer.
Chakh hao kheer is a popular dessert in Manipur and is often served during festivals and special occasions. It is also known for its health benefits, as black rice is high in antioxidants and fibre, making it a nutritious alternative to regular white rice.
Kelli Chana
Kelli chana is a popular dish from the northeastern state of Arunachal Pradesh in India. It is a spicy and flavorful dish made with boiled black gram and fried bamboo shoots. The dish is simple yet delicious and is a staple in the cuisine of the state.
To make kelli chana, black gram is soaked overnight and then boiled until it is soft and tender. The bamboo shoots are first sliced and then fried until they are crispy. The fried bamboo shoots are then added to the boiled black gram along with chopped onions, garlic, ginger, green chillies, and tomatoes. The mixture is then cooked on a low flame until the flavours blend together and the curry thickens.
Kelli chana is typically served with steamed rice or bread and makes for a hearty and filling meal. The combination of the soft and creamy black gram with the crispy and slightly sour bamboo shoots creates a perfect balance of flavours and textures. The spiciness of the dish can be adjusted to personal preference by adding or reducing the number of green chillies used in the recipe.
