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+ servings
Nagaland vegetables

Rosep Aon

Naga style Mixed vegetable side.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course sidedish, Traditional
Cuisine diabetic friendly, gluten free, Indian, One pot, Vegan, Vegetarian, Winter
Servings 4 people

Ingredients
  

  • 1 medium bitter gourd
  • 2 medium eggplant I used the long thin ones.
  • 1 cup Spinach
  • 1 large colocasia leaf ( taro)
  • 1 small green chilli ( add more if you like it spicier)
  • 5-6 cloves garlic
  • 1/2 inch fresh ginger root grated
  • salt to taste
  • drinking water just to cover the vegetable once they are ready

Instructions
 

  • Wash and core the bittergourd. Slice the bitter gourd into 1 cm thick slices
  • Wash and cut the brinjal into long cuts.
  • clean and set the spinach and clean and rough chop the colocasia leaves
  • Add the vegetables to the pot.
  • Add the spinach and roughly chopped colocasia leaves
  • Smash the ginger, garlic and add that to the pot as well. Add salt and just enough water to cover the vegetables.
  • Cover the pot and cook till the water evaporates
  • When done serve hot with steamed rice

Notes

The Sichuan peppercorns were a better substitute than the green chillies as traditionally Sichuan peppercorn leaves are used a lot in the recipe. Use green chillies if you like to make it spicy.
Traditionally it is the fermented juice of bamboo shoots that are used and not the tomato. I swapped as I have none of the original.
Tried this recipe?Let us know how it was!