Eromba
| Eromba | |
|---|---|
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A non-veg type of Eromba with stink bean as its main ingredient | |
| Place of origin | Manipur |
| Region or state | Southeastern Asia, northeastern India |
 Cookbook:Eromba  Eromba | |
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Eromba (pronounce as ee-rom-ba) is an ethnic cuisine which origins from the Meitei Community of Manipur, India. It is one of the simplest cuisines of Meiteis of Manipur but indeed a spicy cuisine because of its chilli contained as one of its major ingredient. It contains no masala. It has been one of the all time favourite cuisine of the Meiteis. And because of the reason of its simply great taste, the cuisine has also been known and consumed throughout the sibling communities of the state and the neighbouring states of North-East India.
Eromba can be prepared by any compatible and seasonal vegetables hence, its of numerous types.
Etymology
Manipur, being one of the ancient asian kingdom before (Kangleipaak/ Meiteileipaak/ Sanaaleipaak as it was known before) has its own rich literature terms. The word Eromba comes from Eeru taana lonba, meaning "mixing and stirring watery". Due to fast speed pronunciation along with unstopping changes of the generations, the word "Eeru-tana-lonba" transform to "Eromba/Eronba".
Genre
Manipur has got both the Veg and Non-veg sides of its each and every cuisines. Hence, eromba too also got both veg and non-veg types. Veg types are traditionally serve in shrines during ritual occasions while non-veg types are favored at homes.
Compatible vegetables
- Arbi (Paan in Meiteilon)
- Foxnut (Thanjing in Meiteilon)
- Stink Bean (Yongchaak in Meiteilon)
- East Indian Arrowroot (Yaipan in Meiteilon)
- Potato
- Fermented Bamboo Shoot (Soibum in Meiteilon)
- Lady's fingers or Okra (Bhelandri in Meiteilon)
- Water Mimosa (Ekaithabi in Meiteilon)
- Broad bean (Hawai Amubi in Meiteilon)
Vegetable combinations
- Arbi and Foxnut
- Potato and Fermented Bamboo Shoots
- Stink Bean, Potato and Broad bean
Veg Kind
The veg kind of Eromba are usually serve in Shrines and during sorrow-related ritual feasts.
Non-Veg Kind
The tag "non-veg" is due to the presence of fermented fish locally known as "Ngari" as its main ingredient. No other non-veg meat can be ingredient. The main ingredient for non-veg type of eromba, that is "ngari", is only available at Manipur and some of its neighbouring states.
Ingredients
- Ngari, a type of fermented fish
- Ghost Chilli or Normal Dry Chilli or Green Chilli
- Salt
- Onion for garnishing
- Vietnamese Coriander (Phakpai in Meiteilon), Chameleon Plant (Toningkok in Meiteilon), spring onion, etc. for garnishing.
- Compatible vegetables (are listed below)
Preparation method for non-veg type
- Wash the vegetables thoroughly before keeping it for steaming. And steam it till it is steamed properly. And keep aside. The remaining water from the steamed vegetables can be used for making the gravy part of the Eromba as it contained the nutrients from the vegetables.
- If the chillies are not of fresh kind then it has to be steamed along with the vegetables.
- Roast the Ngari over low flame till it is roasted properly. Make sure it is not burned.
- Then take a petri dish (size can depend how much the eromba is making)
- Put the ngari in the Petri Dish, sprinkle salt over it (check the amount). Then start mashing together, then mash along with the chillies.
- After mashing them, start mixing it with the steamed vegetables through mashing (even the vegetables has to be mashed).
- Sprinkle Vietnamese coriander or onion or chameleon plant for garnishing.
- Then the eromba is ready.
Eromba, being an oil free and masala free cuisine, is a healthy kind of food.