Tripuri Muya Awandru with Berma and Pumpkin
Pumpkin and fresh bamboo shoot simmered together with pungent berma, a nourishing everyday stew from Tripuri hill kitchens.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 160 kcal
Equipment
- •Heavy pot
- •Wooden ladle
Nutrition
Per serving, approximate
- Calories
- 160 kcal
- fat
- 5 g
- carbs
- 16 g
- fibre
- 5 g
- protein
- 9 g
- calories
- 160 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 gently so it dissolves.
- 4
Add the cubed pumpkin. Simmer gently for 10 minutes until it starts to soften.
- 5
Add the parboiled bamboo shoot slices. Keep simmering the mixture.
- 6
Cook for 10 to 12 minutes more until soft. Let the pumpkin break down slightly to thicken the broth.
- 7
Taste the broth and adjust the salt carefully. Remember that berma is already quite salty.
- 8
Drizzle with a little mustard oil if you like. Serve the dish hot.
Chef's tips
Let the pumpkin break down slightly to naturally thicken the stew. Taste before adding extra salt since berma already brings a strong, salty flavour.
Ingredient substitutions
- berma → any regional fermented fish paste
Storage
Refrigerate for up to 2 days.
Reheating
Reheat gently on the stovetop, adding a splash of water if needed.
Common mistakes to avoid
- •Not boiling the bamboo shoot slices beforehand, which leaves a bitter taste in the stew.
Serving suggestions
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