Hawaijar Paan Thongba: Colocasia cooked with fermented soyabean

Hawaijar Paan Thongba

Ingredients:

1. 250 g colocasia peeled (in case the pieces are big, cut it into half otherwise it won't be cooked on the inside)
2. One tablespoon oil
3. One medium sized onion finely chopped
4. Three strands of chives cut into 3 inches long 
5. One teaspoon of cumin powder and maachal powder together
6. Two pieces of fermented fish
7. One teaspoon of chili powder
8. Two pieces of dried fish of your choice
9. Two teaspoons of Fermented soybean
10. Salt to taste
11. Coriander leaves for garnish

Servings: 2 people

Preparation:

1. Cook the colocasia in a pressure cooker in high flame. Once it whistles, turn down the heat and keep it on low flame for 5 more minutes allowing pressure to build up and soften the colocasia and turn it off. Leave it like so until the pressure reduces on its own.
2. Heat the oil in a wok/ skillet in medium flame and stir fry the onions and chives together. Be careful because the chives tend to spill the oil. Add the cumin and maachal powder and stir fry together for 3-4 minutes until they wither.
3. Now take out the colocasia after straining out the water. They should be soft and melt in mouth.
4. Then, add the colocasia and stir fry together with the chili powder and fermented fish and dried fish.
5. Now add three cups water along with the dried soybean.
6. Make it come to a boil and let it shimmer in low flame under closed lid for 10 minutes to allow it to absorb all the flavors. Add salt and turn off the heat.
7. Add coriander leaves for garnish and your dish is done.