Paan Eronba

Manipuri style Taro and Fox Nut meal

Image: Rita Khomdram @blogspot.com

Main Dish

Vegetarian

Kanglei

Curry

Pressure Cooker

Paan Eronba

Monday, March 14, 2022 By : KH MATHOU

5.0 1 Reviews Add Review

Manipuri style Taro and Fox Nut meal

9 Ingredients
25 Mins
4 People

Eronba is a common dish in Meeteis (Manipuris in North East India) and there are many types of eronba according to seasonal vegetables as main ingredient but the process remain same. Is is prepared by boiling the vegetables and mashing it with Ngari (A Manipuri fermented fish), salt, chillies and smoked fish. The same process is done with Paan (Taro) and is called Paan Eronba. Paan Eronba is more popular and tasty when mixed with Fox Nut. It's enrich of proteins and carbohydrate, in old times the Manipur people serve Paan as a replacement of rice when there is shortage of rice.

Paan Eronba

Preparation Time
15 minutes

Cook Time
10 minutes

Total Time
25 minutes

Servings
4 servings

Ingredients
9 ingredients

Directions
11 steps

Ingredients

Primary

	5-6 pieces - Ngari
	As required - Salt
	As required - Taro (Paan)
	4-5 pieces - Dry / Red Chillies
	1 piece - Onion Roughly chopped
	As required - Coriander leaves
	As required - Chinese chives Roughly chopped
	2 stems - Water mimosa (Ekaithabi)
	1 piece - Foxnut (Thangjing)

Directions

1
Peel and wash the taro with clean water to remove any soil attached.
2
Boil the Taro with dry chilies for roughly 15 minutes, you can use pressure cooker. You can put fox nut if you have, or you can put as raw if it is ripe.
3
In a small bowl, put the Ngari and place it inside the cooker or it can be roast on flame.
4
If the container is pressure cooker, whistle it 4 times or the right times for the taro to be really soft. Release the pressure and transfer onto a plate and make it cool.
5
Take out the chillies and make a paste with the steamed or roasted ngari, add salt to taste.
6
Add a bit of fresh king chilli (U-Morok) to the paste, it will add an amazing flavour to the dish.
7
Add the boiled soften taro to the paste and mash it altogether, steel tumbler and any hard handy material can be sed to mash it.
8
Add water until the texture is smoth, neither watery nor too thick and sticky. Balance the salt to taste.
9
For raw foxnut, peel it and add to the eronba smash. Be careful with spike on the foxnut cover.
10
Clean the water mimosa (ekaithabi), remove the spongy coverings and roots, chop it to 1 cm length and add to the eronba.
11
Garnish the eronba with Chinese chives, chopped onions and coriander leaves, Pan eronba is ready to serve.