Serving : 4 persons
Ingredients:
1. Laphu anouba (young banana plant) : about 10 inches long
2. Hawai Mangal (dried yellow pea) : One and a half cup (Soak it overnight before cooking)
3. Ngari (fermented fish) : 10 to 12 big pieces
4. Ngamu Ayaiba (Roasted dwarf snakehead fish) : 2 pieces
5. Phakpai (Persicaria odorata): 10 to 15 leaves
6. Tuningkhok (Chameleon plant) : 4 to 5 plants ( we can also use the roots of the plant)
7. Lomba (Elsholtzia griffithii) : 3/4 pieces
8. Spring Onion : 6 pieces
10. Dried Chillies : 20 pieces
11. Salt : 2 1/2 tablespoon( as per your taste)
COOKING PROCESS
1.Cut the banana plant into thin slices ( 1/8 inches thick), and do not forget to remove the centre portion as it taste a bit bitter sometimes.
2. Wash the banana tree slices and pressure cook up to 3 whistle. Meanwhile roast the dried ngamu and Ngari (fermented fish) and soak it in a little water. Chop the spring onion, tuningkhok, lomba and phakpai.
3. After three whistle turn off the gas but do not open the pressure cooker yet. Keep it close until other things are done.
4. Start a pant and fry the soaked yellow peas until it is cooked without any oil. Then coarse grind it in a blender.
5. Now open the cooker and transfer the banana plant slices into a large bowl. Then crush using a wooden crusher or bottom of a steel glass(this also work fine).
6. Now crush the Ngari and Ngamu into a fine paste by adding the salt.
7. Then add the paste into the crushed banana plant slices and mix well. Put a cup of water and ground yellow peas and mix again.
8. Finally garnish the mixed curry with chopped onion, phakpai, lomba and tuningkhok.
9. Enjoy the curry.
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