Chakhwi

Name: Chakhwi
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Tripuri
Ingredients: 400 g mixed vegetables (pumpkin, taro stem, beans); 2 tbsp berma (fermented fish); 4 pieces Green chillies; 4 cloves Garlic; 600 ml Water; 0.5 tsp Salt; 3 tbsp bamboo shoot (fermented); 100 g colocasia leaves

A lightly seasoned Tripuri stew of mixed seasonal vegetables simmered with pungent fermented fish, mui borok style.

🇮🇳India· Tripura

Prep: 20 min
Cook: 35 min
Total: 55 min
Servings: 4
Difficulty: Medium
Calories: 180 kcal

Ingredients

0 of 8 gathered

Servings

400 g mixed vegetables (pumpkin, taro stem, beans) — chopped
2 tbsp berma (fermented fish) — or substitute dried fish paste
4 pieces Green chillies — slit
4 cloves Garlic — crushed
600 ml Water
½ tsp Salt — to taste, berma is already salty
3 tbsp bamboo shoot (fermented) — sliced
100 g colocasia leaves — chopped

Equipment

•Clay or heavy pot
•Wooden ladle

Nutrition

Per serving, approximate

Calories: 180 kcal
fat: 6 g
carbs: 18 g
fibre: 6 g
protein: 10 g
calories: 180 kcal

Instructions

1
Bring the water to a boil in a heavy pot.
2
Add the crushed garlic and slit green chillies.
3
Add the berma (fermented fish paste) to the boiling water. Mash it lightly with a ladle until dissolved.
4
Add harder vegetables like pumpkin and taro stem first. Simmer gently for 10 minutes.
5
Add the fermented bamboo shoot if using. Continue to simmer.
6
Add the remaining softer vegetables and colocasia leaves.
7
Simmer uncovered until all vegetables are tender and the broth reduces slightly.
8
Taste and adjust the salt carefully, keeping in mind the salty berma. Serve hot.