Bal le Singzuor Bekanthu Chialhme

INGREDIENTS

1. Taro (Bal in Hmar)
2. Szechuan Pepper Leaf (Singzuor in Hmar)
3. Fermented Soybeans (Bekanthu in Hmar)
4. Green Chilli
5. Salt
6. Water

RECIPE

1. Peel the Taro and cut into chunks.
2. Wash and put it in a cooking vessel.
3. Pluck the leaves and softer shoots of the Szechuan Pepper Leaf.
4. Wash clean and add to the cooking vessel.
5. Pound Green Chilli in a Mortar and Pastel and add it to the cooking vessel.
6. Add 2-3 spoons of Fermented Soybeans.
7. Add Salt.
8. Add Water 2-3 inches above the level of added ingredients.
9. Cook until the Taro is properly cooked, stirring occasionally to avoid the Taro getting burnt/stuck at the base of the cooking vessel.
10. Mash some of the cooked Taro chunks to make thicker gravy.