Entree: India – Manipur – ইরোমবা ➤ Iromba (Spicy mashed vegetable stew from Manipur made with boiled vegetables, chilies and fermented fish)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 1 lb (454 g) potatoes, peeled, boiled until tender
- 8 oz (225 g) eggplant, roasted or boiled until soft
- 6–8 fresh red chilies (or to taste)
- 2–3 dry red chilies (optional for deeper heat)
- 2 tbsp (30 g) ngari (fermented fish), rinsed lightly if very salty
- 3 cloves garlic
- 2 tbsp (30 ml) mustard oil, plus extra for drizzling
- 1 small onion, finely chopped (about 2 oz / 60 g) — optional
- 1/2 tsp (2.5 g) salt, or to taste
- 1 tbsp (15 ml) vegetable oil (if mustard oil is unavailable)
- 2 tbsp (8 g) fresh cilantro or spring onion, chopped for garnish

Instructions

1. Roast or boil the eggplant until soft; peel if roasted and set aside. Boil the potatoes until tender, drain and keep hot.
2. Lightly dry-roast the fresh and dried chilies in a skillet until fragrant and slightly blistered; cool. In the same skillet, quickly fry garlic cloves until golden and softened.
3. In a mortar and pestle (or large bowl with a sturdy masher), combine hot potatoes, eggplant, roasted chilies, fried garlic, ngari and salt. Pound or mash coarsely — the texture should be rustic, not completely smooth.
4. Heat mustard oil (or vegetable oil) until just smoking, remove from heat and let it cool 30 seconds. Pour the hot oil over the mashed mixture to bloom the flavors; mix well. Stir in chopped onion if using.
5. Adjust seasoning, transfer to a serving bowl, drizzle a little extra mustard oil and garnish with cilantro or spring onion. Serve warm with steamed rice.