North East India is known to be one of the most culturally diverse areas of the world. With multiple communities , languages and fascinating tribes over 200, the region of northeast india is home to beautiful landscapes, rivers, lakes, valleys, hills, rich natural resources, unexplored treasures ,culture and history .Northeast India comprises of 8 states namely Arunachal Pradesh, Assam, Manipur, Meghalaya, Mizoram, Nagaland, Tripura and Sikkim.
North eastern states are also culturally and traditionally vibrant including different unique type of festivals, colourful traditional attires , dance forms , handloom and also unique flavours of ethnic food .But when it comes to food from the northeastern states, not many ethnic dishes are known by all across India. But with the impact of social media the scenario is changing and people around india are coming forward eagerly to explore the unexplored section of Northeast which largely includes the ethnic food as well .
All the states of Northeast India offers a plethora of dishes each having its own taste and flavor but today lets know about a popular ethnic and exotic delicacy of Manipur called Eromba/Iromba pronounced as ee-rom-ba. Eromba is an ethnic cuisine of the Meitei community of Manipur. The word “Eromba” is derived from eeru taana lonba in Manipuri which means “mixing and stirring watery”.
Eromba is usually prepared with boiled vegetables , ngari (fermented fish) and chillies. Vegetables like yongchak (tree beans), soibum (bamboo shoots), yendem (buckwheat), belandri (lady’s finger), lafu (banana stem) and Paan (colocasia/arbi) are commonly used to make different varieties of eromba.
Generally it is prepared without the use of oil yet it is known to be a delicious ,healthy, simple yet flavourful dish. Some use little oil as per choice. But Eromba is a stable dish prepared in the Manipuri households excluding the vegans hence the preparation of this dish varies , however the core ingredients like the fermented fish, chillies and local vegetables like bamboo shoots, colocasia, lady’s finger, potato, tree beans remains the same .
So if you are a non vegetarian foodie and if you have a fondness for ethnic delicacy then you can certainly take an attempt in preparing this exotic delicacy —
Recipe:
Ingredients:
1. Fermented dry fish ( Ngari/Shidol ) : 5-6 pc.
2. Boiled vegetables including Tomatoes-2, potatoes-2 ( or any other locally available or seasonal vegetables like colocasia, ladies finger,banana flower, banana stem,bamboo shoot etc. )
3. Green chillies : 3-4 / King chilli: 1-2 / Red chillies : 3-4
4. Onions (chopped) : 1 large
5. Garlic : 2-3 pods (optional)
6. Coriander leaves ( chopped ) : 1 bunch
7. Warm water : 1 cup
Preparation:
1. Wash and Clean your dry fish well, remove all scales or particles if any from the surface of your fish, rinse them well in clean water, drench and keep them aside.
2. In a small closed container, take chillies and dry fish and keep them aside.
3. In another vessel, take tomatoes , potatoes & garlic pods (if using).
4. Keep the containers in a pressure cooker and boil for 3-4 whistles.
5. Now, take the boiled green chillies and dry fish in a bowl, mash well using your hand and keep aside.
6. In another bowl, mash the boiled potatoes and tomatoes along with garlic. Add chopped onions, salt and mix well. ( Note: The potato should be coarsely mashed i.e. not a very smooth mash ).
7. Now add the fish and chilly mash to it and mix them together nicely.
8. Add chopped coriander leaves and mix.
9. Add little warm water to it for a slightly loose consistency. Your Eromba is ready.
10. Serve with fresh steamed rice accompanied with fried fish, fried dry shrimps, omlette or just anything crispy or fries.
Since now you are ready with the recipe , prepare and enjoy your Eromba with a hot bowl of rice.
Recipe courtesy- https://foodiestreasure.com/2019/09/27/eromba-the-popular-manipuri-delicacy/
