A simple stir-fry of seasonal vegetables with garlic and green chilli in minimal oil — the Mizo vegetable preparation that uses the term chhum han (stir-fry in Mizo). One of the few Mizo preparations that uses oil at all, making it slightly different from the boiled norm.
Ingredients
400 g mixed seasonal vegetables (cabbage, beans, carrot, capsicum, mushroom — any combination)
2 tbsp oil (minimal — the Mizo approach even to stir-fry is restrained with oil)
6 garlic cloves — finely sliced
2 green chilli — slit
1/2 tsp turmeric
salt to taste
spring onions for garnish
Method
Prepare the vegetables: Wash and cut all vegetables into medium pieces — about 3 to 4 cm. Separate harder vegetables from softer ones.
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.
Add green chilli: Add slit green chilli. Stir 15 seconds.
Add harder vegetables: Add carrot, beans or any harder vegetable. Stir-fry on high heat for 2 to 3 minutes.
Add softer vegetables: Add cabbage, mushroom, capsicum or any softer vegetable.
Add turmeric: Add turmeric. Stir.
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.
Season: Add salt to taste.
Serve: Garnish with spring onions. Serve alongside steamed rice and any Mizo meat or soup preparation.
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.