Manipur Iromba Potato Smoked Chilli Roasted Ngari Dry Version

Ingredients

• 3 medium potatoes — boiled soft in salted water, peeled
• 2 to 3 pieces ngari — roasted 2 minutes in a dry pan
• 3 fresh green chillies — roasted over flame until well blistered
• 1 tsp mustard oil
• Salt to taste
• 1 tbsp maroi (Manipuri spring onion) or regular spring onion

Method

1. Boil potatoes until completely soft. Peel while warm.
2. Roast ngari pieces 2 minutes in a dry pan. Pound to a paste.
3. Roast green chillies directly over a gas flame turning until well blistered and slightly charred. Pound roughly.
4. Mash the warm peeled potatoes coarsely with a fork.
5. Add the pounded ngari paste and pounded roasted chilli. Mix well.
6. Add mustard oil. Mix.
7. Taste — this is the most fundamental Manipuri preparation and the seasoning comes entirely from the ngari.
8. Add salt only if absolutely necessary.
9. Add maroi or spring onion. Stir.
10. Serve at room temperature with steamed rice.