Bai
A simple boiled Mizo vegetable stew of pumpkin, greens and beans lightly mashed together, the most everyday dish in a Mizo kitchen.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 140 kcal
Equipment
- •Heavy pot
- •Wooden ladle
Nutrition
Per serving, approximate
- Calories
- 140 kcal
- fat
- 3 g
- carbs
- 18 g
- fibre
- 5 g
- protein
- 6 g
- calories
- 140 kcal
Instructions
- 1
Bring water to a boil in a heavy pot.
- 2
Add the pumpkin cubes and bamboo shoot. Boil for 8 minutes.
- 3
Add the french beans and dried fish. Simmer gently for 5 minutes.
- 4
Stir in the mustard greens and onion. Cook until the greens soften and wilt.
- 5
Add the mashed bekang (fermented soya beans) and green chilli. Stir well to mix.
- 6
Simmer for another 5 minutes until the vegetables are soft.
- 7
Lightly press the vegetables with the back of your ladle to crush them slightly.
- 8
Season with salt and simmer for 2 more minutes. Serve hot with rice.
Chef's tips
Do not overcook the greens so they keep a little bite. Adjust the bekang (fermented soya beans) to taste as it has a strong, pungent flavour.
Ingredient substitutions
- bekang → a spoon of soy sauce for a milder flavour
Storage
Refrigerate for up to 2 days in an airtight container.
Reheating
Reheat gently on the stovetop, adding a splash of water if needed.
Common mistakes to avoid
- •Adding too much bekang at once, which can easily overpower the dish.
Serving suggestions
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