Sohphlang

Sohphlang

Sohphlang

Veg Vegan

Boiled Flemingia vestita tubers — small, starchy wild roots harvested from the Khasi hills, boiled until tender and eaten plain or with a smear of salt and chilli. A uniquely Khasi wild food gathered from the hillsides, with a mild, slightly earthy flavour; one of the few wild plants eaten as a standalone vegetable in Indian cuisine.

Cuisines

Meghalayan

Best for

Lunch Snacks

Recipe

Prep: 15 min 2-3 servings

Ingredients

Indian Truffle 200 grams Indian Truffle
mustard oil 1 teaspoon Mustard oil
salt — Salt , to taste
lemon juice 1 teaspoon Lemon juice
Onion 1 small Onion , finely chopped
Chili 1 small Chili , green, finely chopped
Cilantro 1 tablespoon Cilantro , chopped

Instructions

  1. 1 Wash the Sohphlang thoroughly under running water to remove any dirt.
  2. 2 Peel the Sohphlang using a peeler or a knife.
  3. 3 Slice the peeled Sohphlang into thin rounds.
  4. 4 In a mixing bowl, combine the sliced Sohphlang with mustard oil.
  5. 5 Add salt to taste and mix well.
  6. 6 Add lemon juice, chopped onion, and green chili to the bowl.
  7. 7 Mix all the ingredients thoroughly to ensure even coating.
  8. 8 Garnish with fresh coriander leaves before serving.

Tips

Serve immediately for the best taste. Adjust the amount of green chili to control the spiciness.