Muitru

Muitru

Muitru

Bitter gourd preparation — small, knobby local bitter gourd (muitru) thinly sliced, salted and pressed to remove excess moisture, then dry-fried in a little oil with shallots, green chilli, garlic, and a small amount of berma until the slices caramelise slightly and the bitterness mellows to a pleasantly bitter-savoury note. The Tripuri appreciation for bitter gourd runs deeper than in most Indian regional cuisines; the bitterness is considered medicinal and desirable rather than something to be mitigated. The berma amplifies the bitter gourd's inherent umami quality. Some families stuff the bitter gourd pieces with berma and shallots before frying. Eaten as a side with rice; particularly valued as a digestive preparation after heavy meat meals. The combination of fermented fish and bitter vegetable is a specifically Northeast Indian flavour preference with no mainland parallel.

Cuisines

Manipuri Naga Tripuri

Best for

Lunch Dinner

Recipe

Prep: 20 min Cook: 40 min Total: 60 min 2-3 servings

Ingredients

1 cup sticky rice
1 cup water
200 grams pork belly
1 teaspoon salt
1 medium potato, peeled and cubed
1 small onion, chopped
2 green chilies, slit
1 teaspoon ginger, finely chopped
1 teaspoon turmeric powder

Instructions

  1. 1 Wash the sticky rice thoroughly and soak it in a cup of water for 30 minutes.
  2. 2 Cut the pork belly into small cubes.
  3. 3 In a pot, heat the mustard oil and add the bay leaf.
  4. 4 Add the chopped onion and sauté until translucent.
  5. 5 Add the ginger and green chilies, and sauté for another minute.
  6. 6 Add the pork cubes and cook until they are browned on all sides.
  7. 7 Stir in the turmeric powder and salt.
  8. 8 Add the soaked rice along with the water it was soaked in.
  9. 9 Add the cubed potato and an additional cup of water.
  10. 10 Bring the mixture to a boil, then reduce the heat to low.
  11. 11 Cover the pot and let it simmer for about 30 minutes, or until the rice and pork are cooked through.
  12. 12 Check the seasoning and adjust if necessary.
  13. 13 Serve hot.

Tips

For a more authentic flavor, you can add fermented bamboo shoot or smoked meat.