Paan Eronba

Name: Paan Eronba
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Manipuri
Ingredients: 5-6 pieces - Ngari; As required - Salt; As required - Taro (Paan); 4-5 pieces - Dry / Red Chillies; 1 piece - Foxnut (Thangjing); 1 piece - Onion; As required - Coriander leaves; As required - Chinese chives; 2 stems - Water mimosa (Ekaithabi)

Manipuri taro mash with Ngari, chilies, and smoked fish. A protein-rich dish, often mixed with fox nuts, rooted in tradition and heritage.

Image: Rita Khomdram @blogspot.com

Main Dish

Vegetarian

Meetei

Curry

Manipuri

Pressure Cooker

Fresh

Paan Eronba

Monday, March 14, 2022 10:06:21 AM GMT By : Mathou Khangembam

5.0 1 Reviews Add Review

Manipuri taro mash with Ngari, chilies, and smoked fish. A protein-rich dish, often mixed with fox nuts, rooted in tradition and heritage.

9 Ingredients
25 Mins
4 People

Paan Eronba – Manipuri Taro MashEronba is one of the most iconic dishes of the Meitei community in Manipur, prepared by boiling seasonal vegetables and mashing them with Ngari (fermented fish), salt, chilies, and smoked fish. While there are many variations depending on the vegetable used, the process remains the same. Among these, Paan Eronba, made with Paan (taro root), is especially cherished.
Flavor and PreparationTaro roots are boiled until tender, then mashed together with Ngari, smoked fish, and fiery chilies to create a rustic, earthy dish that is both hearty and flavorful. The addition of fox nuts (Thangjing) makes Paan Eronba even more popular, adding crunch and enhancing its taste. Rich in proteins and carbohydrates, this dish is nourishing while remaining simple in preparation.
Cultural ImportanceIn earlier times, Paan (taro) held a vital role in Manipuri households. During rice shortages, taro was often served as a replacement for rice, making it a staple food that sustained communities. Even today, Paan Eronba continues to be a symbol of resilience and tradition, reminding Manipuris of their resourceful food culture.
Why It EnduresPaan Eronba is more than just a side dish—it is a comfort food deeply tied to heritage. Its smoky aroma, fiery spice, and wholesome texture make it a favorite at family meals and community feasts. By combining indigenous ingredients with timeless cooking methods, it remains a dish that bridges the past and present in Manipuri cuisine.

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.