Eromba is one of the most popular dishes Manipuris prepare for their lunch/dinner. It is a local-favourite dish, enjoyed by people from other parts of Northeast as well. It’s usually made with boiled vegetables mashed with ngari (fermented fish) and chillies. Vegetables like yongchak (tree beans), soibum (bamboo shoots), yendem (buckwheat), belandri (lady’s finger), lafu (banana stem) and Paan (colocasia/arbi) are commonly used to make different varieties of eromba.

Ingredients:

250gm of Paan/colocasia/arbi (washed and peeled)
10-12 Dried red chillies/1-2 king chillies (whichever is preferred)
5-6 Ngari/fermented fish
2-3 smoked fish (optional)
Salt to taste.
Garnish : Fresh 1/2 u-morok/ghost pepper (thinly sliced) and Spring onions/corrainder (chopped)

Directions to cook:

Add 4-5 cups of water in a pressure cooker and boil the arbi and chillies.
Let it whistle for about 4-5 times
Cool it down and drain the water
Roast the ngari/fermented fish in low medium heat
De-bone the smoked fish and boil/steam till it becomes soft
Mash the chillies,ngari ,smoked fish in a bowl and grind them together till they are finely blended
Then add the arbi to mixture and mash them all together
Add 1 cup of water and stir it
Garnish it with chopped spring onion and u-morok(ghost pepper)
Voila! The eromba is ready to serve. Enjoy it with a bowl of hot, rice!