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
| 200 grams | Sohphlang (Indian truffle) |
| 1 teaspoon | mustard oil |
| — | salt to taste |
| 1 teaspoon | lemon juice |
| 1 small | onion, finely chopped |
| 1 small | green chili, finely chopped |
| 1 tablespoon | fresh coriander leaves, chopped |
Instructions
- 1 Wash the Sohphlang thoroughly under running water to remove any dirt.
- 2 Peel the Sohphlang using a peeler or a knife.
- 3 Slice the peeled Sohphlang into thin rounds.
- 4 In a mixing bowl, combine the sliced Sohphlang with mustard oil.
- 5 Add salt to taste and mix well.
- 6 Add lemon juice, chopped onion, and green chili to the bowl.
- 7 Mix all the ingredients thoroughly to ensure even coating.
- 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.