May 6, 2024
A staple ingredient in Arunachali cuisine, bamboo shoots are often cooked with pork or fish to create flavorful stews or curries. They add a unique earthy taste and texture to dishes.
Also known as fiddlehead ferns, pasa is a seasonal delicacy in Arunachal Pradesh. These young ferns are harvested before they unfurl and are commonly stir-fried with garlic, ginger, and chili to create a delicious and nutritious side dish.
Pumpkin flowers are widely used in Arunachali cooking, especially in traditional tribal dishes. They are often stuffed with a mixture of rice flour, spices, and sometimes meat, and then either steamed or fried until crispy.
The leaves of the yam plant are a popular green vegetable in Arunachal Pradesh. They are typically cooked with mustard oil, garlic, and chili to make a simple yet flavorful stir-fry dish.
Chayote squash is commonly grown in the region and used in various dishes. It can be stir-fried with other vegetables, added to soups, or even pickled to preserve its crunchy texture and mild flavor.