Manipur Iromba Potato Smoked Chilli Roasted Ngari Dry Version

Method

1. 1

   Boil potatoes until completely soft. Peel while warm.

2. 2

   Roast ngari pieces 2 minutes in a dry pan. Pound to a paste.

3. 3

   Roast green chillies directly over a gas flame turning until well blistered and slightly charred. Pound roughly.

4. 4

   Mash the warm peeled potatoes coarsely with a fork.

5. 5

   Add the pounded ngari paste and pounded roasted chilli. Mix well.

6. 6

   Add mustard oil. Mix.

7. 7

   Taste — this is the most fundamental Manipuri preparation and the seasoning comes entirely from the ngari.

8. 8

   Add salt only if absolutely necessary.

9. 9

   Add maroi or spring onion. Stir.

10. 10

    Serve at room temperature with steamed rice.