Mizoram Paanch Phoran Tarkari

This is the last state with letter M in the alphabetical order of the Indian state cuisine.Mizoram food or Mizo cuisine comprises the authentic foods and drinks consumed in the North East Indian state of Mizoram, which is characterized as a blend of North Indian and Chinese cuisines. Traditionally served on fresh green banana leaves, Mizo meals are known to be only mildly spicy and simple in taste with high nutritive value. Some popular Mizo recipes are Panch Phoron Taarkari, Poora Mach, Chhum Han (steamed vegetables), Koat Pitha and Misa Mach Poora.

The primary staple food of the Mizoram people is rice while the most common non-vegetarian food item is fish. Mustard oil is the most preferred medium of cooking most Mizoram food items. However, the dishes are cooked with the least amount of oil. Bamboo shoots are amongst the most used vegetables in Mizo cuisine and among meats, ducks have a special place.Read more here.

My preparation for the state is Paanch Phoran Taarkari adapted from here. So let’s start the recipe .yum

Ingredients:
150 gm pumpkin, diced
2 potatoes , diced
4 small brinjal diced

To be grounded
1/2 teaspoon fenugreek seeds
1/2 teaspoon fennel seeds
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/2 teaspoon nigella seeds

2 bay leaves
2 green chilies
1 teaspoon turmeric powder
1 tablespoon milk
2 tablespoon mustard oil
1/2 teaspoon sugar
Salt to taste

Method:
Heat a pan and sauté all the spices to be grounded , let it cool and ground in mortar and pestle.
Heat oil in the pan and stir-fry the spices and bay leaves ,add the cut vegetables and mix well.
Add the green chilies, sugar, salt, turmeric and mix thoroughly.
Pour enough water and add milk to cook the vegetables.
Simmer till vegetables are tender and the gravy becomes thick.

Serve hot with chapati , Poori or rice.

Enjoy!!

Serve-2. Cooking time -20 minutes

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