Manta Ngathu Changalhme

Eggplant, Manta, Fermented Fish, Ngathu, Green Chilli, Hmarcha, Baking Soda, Changal, Tui, Machi, Chi, Boil Water, Cooking Pot, Mortar and Pastel, Lengmaser, Lomba Leaves, Traditional Dishes


  1. Eggplant (Manta in Hmar).
  2. Fermented Fish (Ngathu in Hmar).
  3. Green Chilli (Hmarcha in Hmar).
  4. Baking Soda (Changal in Hmar).
  5. Water (Tui in Hmar).
  6. Salt (Machi or Chi in Hmar).


  1. Boil water in a cooking pot.
  2. Roast 2-3 Fermented Fish over a fire.
  3. Pound it in a Mortar and Pastel.
  4. Add it to the cooking pot.
  5. Pound fresh Green Chilli in a Mortal and Pastel.
  6. Add it to the cooking pot.
  7. After a minute, lower the gas flane.
  8. Add Baking Soda and let it foam.
  9. Wash Eggplant.
  10. Slice cut directly to the cooking pot (make sure to look out for worms in the eggplant and not add it too! :-D).
  11. Cook and stir occasionally (do not cover with a lid).
  12. Add salt.
  13. Mash some of the sliced eggplant with cooking spoon to make thicker gravy.
  14. Switch off the gas stove when you think the gravy has the right amount.


  1. You can also add Lengmaser (either green or dried Lomba leaves) after No. 13.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.