Eromba

Manipuri traditional dish which is a must in every grand feast

Image: foodiestreasure.com

Main Dish

Healthy

Kanglei

Mixture

Pressure Cooker

Fresh

Eromba

Tuesday, November 14, 2023 By : Lukthel /

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Manipuri traditional dish which is a must in every grand feast

13 Ingredients
25 Mins
4 People

"Eromba / Eronba" stands as a culinary emblem within the vibrant tapestry of Manipuri cuisine, known for its bold flavors and unique preparation. This traditional dish is a celebration of contrasting elements, bringing together the fiery kick of local chilies, the earthy richness of fermented fish, and the wholesome goodness of mashed vegetables. The word “Eromba” is derived from eeru taana lonba in Manipuri which means “mixing and stirring watery”.

At the heart of Eromba lies the distinctive use of fermented fish, often 'ngari,' which imparts a pungent and savory undertone to the dish. This potent ingredient is skillfully balanced with a blend of indigenous herbs and spices, creating a symphony of flavors that dance on the palate.

The vegetables used in Eromba are meticulously chosen, ranging from yam to lotus stem, each contributing its texture and taste to the overall ensemble. These vegetables are mashed and incorporated into the dish, creating a hearty and substantial consistency. It has many varieties and all have different taste, some of the popular are, Lafu Eromba (Banana Stem), Soibum Eromba (Fermented Bamboo shoots), Yendem Eromba (Indo-Myanmar Taro), Yonchak Eromba (Stinky Bean) etc.

Eromba is not just a dish; it's a communal experience. Often prepared in large quantities, it's shared among family and friends during festive occasions, making it a centerpiece of Manipuri celebrations. The communal aspect extends to its consumption, typically enjoyed with steamed rice, creating a wholesome and satisfying meal.

Beyond its delectable taste, Eromba holds cultural significance, reflecting the resourcefulness of Manipuri people in utilizing locally available ingredients. As you savor a spoonful of Eromba, you're not just tasting a dish; you're partaking in the rich culinary heritage of Manipur, where each bite is a journey through flavors that have been perfected over generations.

Eromba

Preparation Time
15 minutes

Cook Time
10 minutes

Total Time
25 minutes

Servings
4 servings

Ingredients
13 ingredients

Directions
7 steps

Ingredients

Primary

	5-6 medium size - Potato
	2 roots - Ginger lily (Loklei) Slice it into small pieces
	2 roots - Galangal (Pulei) Slice it into small pieces
	7-8 - Ngari (Fermented fish)
	1 handful - CIlantro leaves
	1 small size - Onion Slice it into pieces
	5-6 - Spring Onion
	5-6 shredded - Sun dried fish
	5-6 - Red dry Chillies
	2 handful - Cabbage / Cauliflower leaves Chop about 1 inch length
	as required - Salt
	1 cup - Broad bean
	1 cup - Indo-Myanmar Taro Cut into pieces of length abont 1 inch

Directions

1
Clean your dry fish well, remove all scales or particles if any from the surface of your fish, rinse them well in clean water, drench and keep them aside.
2
Wash the ngari and into a small, closed container, take chillies and dry fish also and keep them aside.
3
Take a pressure cooker and add 200ml of water, add the vegetables, except cilantro and onions. Put the small container containing ngari, chillies and dry fish inside the pressure cooker. In another way ngari can be roasted or steamed. Heat the pressure cooker and boil for 3-4 whistles and turn off the heat.
4
Let it be cooled after thoroughly boiled. Take out the ngari, chillies and dried fish and mash it, add salt to taste and form a paste.
5
In another bowl take out all the vegetables and drain the water, keep the water aside. Mash all the vegetables, traditionally it is mash using bare hands. Now add the ngari paste and mix it altogether.
6
Add water that is used to boil the vegetable, warm water can be used to get the required gravy consistency. Add the sliced onions, spring onions and mix it.
7
Add cilantro to garnish, eromba is ready to serve.