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.

Thank you for stopping by my blog, I hope you liked the recipe, do leave your valuable feedbacks, I would love to hear from you all.

Happy cooking 😀

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

Ingredients:

  • 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

Method:

  • 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. 

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