Mizo Vegetable Bai
A comforting and light vegetable stew from Mizoram made with fresh leafy greens, eggplant, and bamboo shoots. Gently simmered with green chillies and local herbs, it offers a refreshing and soul-soothing taste of North-East India.
35min
Total Time
4
Servings
Mizoram
Cuisine
Recipe
1
Bring 3 cups of water to a rolling boil in a heavy-bottomed pot over medium-high heat.
2
Add the slit green chillies, crushed ginger, and baking soda to the boiling water, letting it cook for 2 minutes.
3
Add the French beans, diced eggplant, and bamboo shoots, then cover and cook for 10 minutes until the vegetables soften.
4
Stir in the chopped mustard greens and salt, cooking uncovered for an additional 5 minutes until the leaves wilt and turn tender.
5
Remove from heat, garnish with fresh coriander, and serve warm with steamed white rice.
Ingredients
2 cups mustard greens, chopped
1 cup French beans, cut into 1-inch pieces
1 cup eggplant, diced
1/2 cup tender bamboo shoots, sliced
4 green chillies, slit
1 tablespoon ginger, finely crushed
1/4 teaspoon baking soda
1 teaspoon salt, or to taste
3 cups water
1/4 cup fresh coriander leaves, chopped
*This AI-generated recipe may contain inaccuracies.