Chhum Han
Veg
Vegan
Mizo stir-fried vegetables — seasonal vegetables (cabbage, beans, or wild greens) cooked quickly in a small amount of oil with garlic, dried chilli, and salt until just wilted and slightly charred. The Mizo equivalent of a dry sabzi, made when bai's long-boiling method is not appropriate for the vegetable.
Cuisines
Mizo
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 35 min
Total: 50 min
2-3 servings
Ingredients
| 200 grams | pork, cut into cubes |
| 1 cup | water |
| 1 cup | green leafy vegetables (like mustard greens or spinach) |
| 1 medium | potato, peeled and cubed |
| 1 medium | tomato, chopped |
| 1 small | onion, sliced |
| 2 cloves | garlic, minced |
| 1 inch | ginger, minced |
| 1 teaspoon | salt |
| 1 teaspoon | black pepper powder |
| — | salt to taste |
Instructions
- 1 In a pot, add the pork cubes and water. Bring to a boil over medium heat.
- 2 Once boiling, reduce the heat to simmer and cook until the pork is tender, about 20 minutes.
- 3 Add the potato cubes, chopped tomato, sliced onion, minced garlic, and minced ginger to the pot.
- 4 Stir in the salt and black pepper powder.
- 5 Continue to simmer until the potatoes are cooked through, about 10 minutes.
- 6 Add the green leafy vegetables and cook for another 5 minutes until they are wilted.
- 7 Adjust seasoning with salt to taste before serving.
Tips
For a more authentic taste, use smoked pork if available.