Name: Naga Rosep Aon recipe by Akum Jamir at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: Bitter gourd – 1 large sliced; Small Brinjals – 5 sliced; Beans – 6 chopped; Bitter Eggplant – 7-8 sliced; Flat beans – 6 chopped; A bunch of any Leafy veg (mejenga leaves, Colocasia Leaves , spinach etc); Colocasia stem 1/4 cup chopped; Dry fish – 2-3; Fermented bamboo shoots or juice – 2-3 tbsp; Green chilies – 10; Ginger – 2 inches; Garlic – 7-8 cloves; Tomato – 2 chopped; Sichuan peppercorns -1 tbsp dry roasted and crushed; Salt to taste; Water as required

ABOUT Naga Rosep Aon RECIPE

Rosep Aon is a traditional recipe and the signature dish of the Ao Naga Tribe of Nagaland. It is a dish made of mixed vegetables, dry fish and bamboo shoots. Rosep means dry and Aon means dish. It is a dry side dish loaded with the goodness of vegetables and flavours from fermented bamboo shoots and dry fish. A completely ethnic dish and taste divine with full of nutrients.

Ingredients Serving: 4

Bitter gourd – 1 large sliced
Small Brinjals – 5 sliced
Beans – 6 chopped
Bitter Eggplant – 7-8 sliced
Flat beans – 6 chopped
A bunch of any Leafy veg (mejenga leaves, Colocasia Leaves , spinach etc)
Colocasia stem 1/4 cup chopped
Dry fish – 2-3
Fermented bamboo shoots or juice – 2-3 tbsp
Green chilies – 10
Ginger – 2 inches
Garlic – 7-8 cloves
Tomato – 2 chopped
Sichuan peppercorns -1 tbsp dry roasted and crushed
Salt to taste
Water as required

Instructions

Coarsely grind green chilies, ginger and garlic.
Add all chopped veggies in a large pot.
Add the coarsely grounded paste, tomatoes, dry fish, bamboo shoots juice and salt
Mix them well together nicely. Add enough water covering the veggies
Cover and cook over medium heat
Cook till the water is evaporated completely and the curry is dry without stirring.
Allow cooked veggies to cool down completely. Taste even better when served the next day.

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