Entree: India – Northeast Hills – Eromba (A chunky mashed vegetable and chili stew flavored with fermented fish and fresh herbs)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 15 min

Total 45 min

Ingredients

- 2 medium potatoes, approx. 1 lb (450 g), peeled and cubed
- 1 medium eggplant, approx. 8 oz (225 g), roasted and peeled
- 4–6 dried red chilies, about 0.5 oz (15 g), toasted and soaked until soft
- 2 tbsp (30 g) ngari (fermented fish) or substitute 2 tbsp (30 g) salted dried fish, finely flaked
- 2 tbsp (30 ml) mustard oil
- 2 cloves garlic, minced, approx. 0.2 oz (6 g)
- 1/4 cup (15 g) chopped fresh cilantro
- 2 tbsp (30 g) chopped spring onions/scallions
- 1–2 green chilies, finely chopped, about 0.2 oz (6 g) (optional for extra heat)
- Salt to taste

Instructions

1. Boil the potatoes in salted water until very tender, drain, and mash coarsely. Set aside. Roast the eggplant over a flame or under a broiler until skin chars and flesh softens; peel and roughly mash the flesh.
2. Drain the soaked dried chilies, remove stems and seeds if desired, and grind them roughly with the minced garlic and a little water to a coarse paste.
3. In a small skillet, heat the mustard oil until hot but not smoking; if using unrefined mustard oil, heat to mellow the raw edge. Add the chili-garlic paste and fry briefly (1–2 minutes) to bloom flavors.
4. Add the fried paste to the mashed potatoes and eggplant along with the flaked ngari (fermented fish). Mix thoroughly, adjusting texture with a splash of warm water or a little oil to reach a thick stew consistency.
5. Fold in the chopped cilantro and spring onions; taste and adjust salt or additional ngari for depth. If using fresh green chilies, stir them in now.
6. Serve hot as a main-course stew alongside rice, garnished with extra cilantro and a drizzle of mustard oil if desired.