Nagaland Squash Pumpkin Naga Simple Vegetable

Method

1. 1

   Heat mustard oil: Heat 2 tbsp mustard oil in a wide pan until smoking. Reduce to medium.

2. 2

   Fry dried fish briefly: Add dried fish pieces to the hot oil. Fry for 1 minute until fragrant. The dried fish fries in the hot oil, releasing its umami character.

3. 3

   Add 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 pumpkin: Add cubed pumpkin. Add turmeric. Stir to coat with the garlic-dried fish oil.

6. 6

   Add a splash of water: Add 3 to 4 tbsp water. Cover the pan.

7. 7

   Cook until tender: Cook covered on medium heat for 8 to 10 minutes until the pumpkin is completely soft — a fork should slide in easily. Open once and stir gently.

8. 8

   Remove lid and cook dry: Once the pumpkin is cooked, remove the lid. Cook on medium heat for 2 to 3 minutes to evaporate any remaining water.

9. 9

   Season: Add salt carefully — the dried fish contributes saltiness. Taste before adding much salt.

10. 10

    Serve: Garnish with spring onions. Serve as a side dish with steamed rice and any Naga meat preparation.

11. 11

    Note: Pumpkin and squash grow prolifically in the Naga hills and are staple vegetables across all Naga households. This simple preparation with dried fish represents the core Naga vegetable cooking approach — quick, minimal, relying on dried fish for the umami depth. In autumn when pumpkins are harvested in abundance, this preparation is made almost daily. The dried fish used varies by tribe — some use dried freshwater fish, others use dried sea fish brought from Assam.