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Hinkejvu
Taro and mustard leaf stew
Hinkejvu: Sumi Naga colocasia, cabbage, mustard leaves and beans simmered with chilli
Hinkejvu is a light Sumi Naga everyday dish from Nagaland's Zunheboto district, where colocasia, cabbage, mustard leaves and beans are simmered together with only ginger, chilli and salt. It is eaten with plain rice and a smoky chutney, often after a heavier meat dish the day before. The common mistake is adding oil or spices, which hides the clean vegetable flavour; Naga home cooking relies on the produce. Chef's tip: cook the colocasia until it starts to break and thicken the broth slightly.
- Total time
- 35 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the stew
- 9 oz colocasia (taro)peeled and cubed
- 7 oz cabbageshredded
- 5 ½ oz mustard greenschopped
- 3 ½ oz green beanscut
- 1 tbsp gingercrushed
- 1 tsp salt
- 2 ½ cups water
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Method
0/4 doneStep 1: Bring 2 ½ cups water to a boil with 9 oz colocasia (taro), 1 tbsp ginger, 2 green chillies or king chilli and 1 tsp salt and simmer until the taro is almost tender.
12 minStep 2: Add 3 ½ oz green beans and 7 oz cabbage and cook 5 minutes.
5 minStep 3: Add 5 ½ oz mustard greens and cook until wilted and the taro starts to break, lightly thickening the broth.
5 minStep 4: Taste for salt and serve hot with rice.
1 min
Nutrition per serving
- Calories
- 110 kcal
- Protein
- 3 g
- Carbs
- 22 g
- Fat
- 1 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does hinkejvu take?
- About 35 minutes in total: 10 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of cabbage?
- Savoy or spring greens, same weight.
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