Mizoram Chhum Han Stir Fry Mizo Vegetable

Method

1. 1

   Prepare the vegetables: Wash and cut all vegetables into medium pieces — about 3 to 4 cm. Separate harder vegetables from softer ones.

2. 2

   Heat oil: Heat 2 tbsp oil in a wide pan or wok on medium-high. Even in the stir-fry preparation, Mizo cooking uses minimal oil compared to most Indian stir-fries.

3. 3

   Add sliced garlic: Add finely sliced garlic. Fry 30 seconds until golden.

4. 4

   Add green chilli: Add slit green chilli. Stir 15 seconds.

5. 5

   Add harder vegetables: Add carrot, beans or any harder vegetable. Stir-fry on high heat for 2 to 3 minutes.

6. 6

   Add softer vegetables: Add cabbage, mushroom, capsicum or any softer vegetable.

7. 7

   Add turmeric: Add turmeric. Stir.

8. 8

   Stir-fry on high heat: Continue stir-frying on high heat, tossing every 30 seconds, for 4 to 5 minutes total. The vegetables should be just cooked — still retaining colour and slight crunch.

9. 9

   Season: Add salt to taste.

10. 10

    Serve: Garnish with spring onions. Serve alongside steamed rice and any Mizo meat or soup preparation.

11. 11

    Note: Chhum Han represents the cooking technique of stir-frying in the Mizo language. It is one of the less common Mizo cooking methods — most Mizo cooking boils or simmers. The stir-fry technique is more recently adopted from Chinese culinary influence (Mizoram shares a border with Myanmar) and has been adapted to the Mizo preference for minimal oil and simple seasoning. The result is a clean, crispy vegetable side.