It’s being a while since I have blogged and today I am back with a dish of my cuisine. Lets learn how to make naga style mixed vegetables dish with step by step picture recipe.

Rosep Aon is a traditional recipe and the signature dish of the Ao Naga Tribe of Nagaland. It is a dish made of mixed vegetables, dry fish and bamboo shoots. Rosep means dry and Aon means dish. It is a dry side dish loaded with the goodness of vegetables and flavours from fermented bamboo shoots and dry fish. A completely ethnic dish and taste divine with full of nutrients.

Nagaland is largely a mountainous region and rich in flora and fauna. Since there are so many tribes and sub-tribes, the cuisine of these tribes are distinct and yet some overlap each other and still have some delicacies that are specific to a particular Tribe. Also lots of smoking and fermentation happens in Naga culture to preserve their food.

The Naga Cuisine uses mostly meat, fishes, fermented bamboo shoots, fermented soya bean, vegetables, chillies and lots of herbs in their cooking. Most of the dishes are zero oil and thus it is also considered as one of the healthiest food.

The Naga meal consist of rice which is the staple food, meat, fish, spicy chutneys, boiled vegetables etc.

MORE NAGA RECIPES YOU’LL LOVE, Click to view the recipes 👇

Naga Cuisine

Well, if you make this rosep aon, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamiron Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations. Now let’s jump to the recipe.

Notes: Few exotic ingredients might not be available to you but still you can try this recipe with available common ingredients.

  • Preparation time : 15 mins
  • Cooking time : 40-45 mins
  • Serves – 4-5


  • Bittergourd – 1 large sliced
  • Brinjal – 5 sliced (I used small variety, use accordingly)
  • Beans – 6 chopped
  • Bitter Eggplant – 7-8 sliced
  • Flat beans – 6 chopped
  • A bunch of locally available green leafy like mejenga leaves, Colocasia Leaves etc. I have used spinach here in this recipe
  • Colocasia stem a handful
  • Dry fish – 2-3
  • Fermented bamboo shoots or juice – 2-3 tbsps
  • Green chillies – 10
  • Ginger – 2 inch
  • Garlic – 7-8 cloves
  • Tomato – 2 chopped
  • Sichuan peppercorns -1 tbsp dry roasteed and crushed if you are not using mejenga leaves. (You can opt this if you are using the leaves)
  • Salt to taste
  • Water as required


  • In a mortar and pestle coarsely ground the green chillies, ginger and garlic.
  • Chop all the vegetables and add them in a large pot.
  • Add the coarsely grounded green chillies, ginger, garlic, tomatoes, dry fish, bamboo shoots juice and salt.
  • Mix them well together nicely. Add enough water covering the ingredients fully.
  • Cover the pan and cook on medium.
  • Cook till the water is evaporated completely and the curry is dry. Please do not stir while cooking this dish. Adjust the salt before the water dries up.

Take off the heat and remove the cover of the pot and let it cool down completely. This dish is serve after completely getting cooled down. Taste even better when served the next day.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy cooking!

❤ Akum

About Akum Raj Jamir

Hello Everyone.. I am Akum Raj Jamir. I am a Naga Lady born and bought up from Nagaland. Married to a Tamilian and settled in Chennai now.  I worked in hotel industry for 3 years and later I shifted to corporate sector and worked in US based MNC companies. In January 2014 I was blessed with a baby boy and that it when I decided to quit my job and give me full time for him as well as the home. Now I am a homemaker ☺.  I started cooking at the very small age. We sisters used to help mom in the kitchen and followed the foot step of my mom and that's how I developed my cooking skills. A foodie by nature and a passionate cook, loves everything about food. Cooking is my passion. I love experimenting with food in my kitchen and try to bring the best in whatever I cook. I cook with all my heart and soul and this love is evident in the dishes I cook.  I believe in sharing a lot thus whatever I cook I share with fellow friends and my fan followings. So this space is all about food from my kitchen for foodies like me. Explore the recipes ☺

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