Mizo Bai is a signature dish of the Mizos. It is a kind of vegetable stew from Mizoram's cuisine which is made of seasonal greens and vegetables by boiling with a little salt. Mizoram has a number of indigenous leafy greens, many of which are unheard of and several of these greens are used in preparing Bai. North Eastern local ingredients like lengmaser, fermented mustard and fermented soya bean paste also used to prepare "Bai" and the spicy bird's eye chili or king chilly are used to add flavor to this vegetables stew. Here is an authentic Mizo Bai recipe.
If you like Mizo cuisine, hare are some more Mizo recipe for you:
Ingredients of Mizo Bai:
- Finely chopped cauliflower stalks + leaves + florets (2 cups)
- ⅔ cup French beans
- 1 potato( sliced )
- 2 tablespoons rice
- 1 teaspoon akhuni (Fermented soybean paste)
- 1 green chili
- 4 cups water
- ½ teaspoon salt or to taste
Instruction of Making Mizo Bai:
1. Pour the water into a cooking pot and bring it to a boil on high heat.
2. Add salt to taste and akhuni ( You can also use baking soda if you don't have akhuni), then mix well.
3. Add the chopped beans, potato, chopped cauliflower stalks, florets and leaves,. Also add the green chilies to it and stir well.
4. Now cover the pot and cook all of these on a medium flame for about 15-20 minutes or until the vegetables get tender and not overly mushy.
5. Check it periodically, add more water if the mixture gets too thick and continue stirring.
6. Now, add the cooked rice and again stir.
7. Now remove the cover from the pot and cook on a medium flame for a couple of minutes more. You can add a little more salt if required.
8. Remove from the heat if the vegetables are tender and the water is absorbed and transfer to a serving dish.
Your Mizo Bai is ready to serve.
Recipe Card
Cuisine: Mizoram, Country: India, Prep Time: 15 minutes, Cooking Time: 30 minutes, Total Time: 45 minutes, Course: Side Dish, Serving: 2 servings
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