Ingredients with Measurements:
- 1 large eggplant
- 2 cups of water
- 1/2 cup of boiled and mashed potatoes
- 1/2 cup of boiled and mashed yam
- 1/2 cup of boiled and mashed colocasia
- 1/2 cup of chopped onions
- 1/2 cup of chopped tomatoes
- 1/2 cup of chopped coriander leaves
- 2 green chillies, chopped
- 1/2 tsp of turmeric powder
- 1/2 tsp of red chilli powder
- 1/2 tsp of cumin powder
- Salt to taste
- Oil for roasting eggplant and frying onions
Special equipment needed:
- Oven or grill for roasting eggplant
Step-by-step instructions:
1. Preheat the oven or grill to 400°F.
2. Wash and dry the eggplant. Prick it all over with a fork and rub it with oil.
3. Roast the eggplant in the oven or grill for 30-40 minutes, turning it occasionally, until the skin is charred and the flesh is soft.
4. Remove the eggplant from the oven or grill and let it cool.
5. Peel off the skin and mash the flesh with a fork.
6. In a pan, heat oil and fry the chopped onions until golden brown.
7. Add the chopped tomatoes, green chillies, turmeric powder, red chilli powder, cumin powder, and salt. Cook until the tomatoes are soft and mushy.
8. Add the mashed potatoes, yam, and colocasia. Mix well and cook for 5-7 minutes.
9. Add the mashed eggplant and mix well.
10. Add water and cook for 5-7 minutes until the water is absorbed and the eromba is thick and creamy.
11. Garnish with chopped coriander leaves.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
5. Temperature:
Oven or grill temperature: 400°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 150
Total fat: 5g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 200mg
Total carbohydrates: 25g
Dietary fiber: 5g
Sugar: 5g
Protein: 4g
Substitutions for ingredients:
- Any other roasted vegetable can be substituted for eggplant.
- Sweet potatoes can be substituted for yam.
- Taro can be substituted for colocasia.
Variations:
- Add boiled and mashed beans or lentils for extra protein.
- Add grated coconut for a richer flavor.
- Add tamarind paste for a tangy taste.
Tips and tricks:
- Make sure to prick the eggplant all over with a fork before roasting to prevent it from exploding.
- Use a non-stick pan to prevent the eromba from sticking to the bottom.
- Adjust the amount of water according to the desired consistency of the eromba.
Storage instructions:
Store the eromba in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the eromba in a microwave or on the stovetop with a little water.
Presentation ideas:
Serve the eromba in a bowl with a dollop of yogurt and a sprinkle of chopped coriander leaves.
Garnishes:
Chopped coriander leaves, grated coconut, or roasted peanuts.
Pairings:
Serve the eromba with steamed rice or flatbread.
Suggested side dishes:
- Roasted vegetables
- Salad
- Pickles
Troubleshooting advice:
- If the eromba is too thick, add more water.
- If the eromba is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
- Make sure to wash all vegetables thoroughly before cooking.
- Store leftovers in the refrigerator and reheat them properly before consuming.
Food history:
Eromba is a traditional Manipuri dish made with mashed vegetables and spices. It is a popular side dish in Manipuri cuisine.
Flavor profiles:
Eromba has a creamy and slightly spicy flavor with a hint of smokiness from the roasted eggplant.
Serving suggestions:
Serve the eromba as a side dish with a main course or as a snack.
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Region: Naga