Tripura Kosoi Borok Leafy Green Boiled Tripuri

Method

1. 1

   Prepare the greens: Wash the chosen leafy greens in several changes of water. Remove any thick tough stems. Keep tender leaves and stems.

2. 2

   Bring water to a boil: In a pot bring 2 cups water to a full boil. Add the berma pieces, slit green chilli and crushed garlic.

3. 3

   Simmer berma broth: Simmer the berma with aromatics for 3 minutes to infuse the broth.

4. 4

   Add the leafy greens: Add all the prepared leafy greens to the simmering berma broth.

5. 5

   Cook until wilted: Cook for 4 to 6 minutes until the greens are fully wilted, soft and cooked through.

6. 6

   Season carefully: Add salt — berma is salty. Taste the broth before adding any salt.

7. 7

   Check the broth colour: The broth will have taken on the colour and savouriness of the berma — a pale golden, fragrant liquid.

8. 8

   The Tripuri approach: Like the boiled vegetable preparations of Nagaland and Manipur, kosoi borok reflects the Tripuri tradition of minimal-intervention cooking. The berma seasons the water; the water seasons the greens. No oil, no frying.

9. 9

   Serve broth and greens together: Ladle into bowls including both the greens and the broth.

10. 10

    Garnish with spring onions: Serve with steamed rice.

11. 11

    Note: Kosoi Borok means leafy green preparation in Kokborok. The Tripuri people have a deep foraging tradition — many of the greens used in this preparation are not cultivated but collected from the forest and garden surroundings. Colocasia leaves, bamboo shoots, wild amaranth and various forest greens all feature depending on season. This minimal preparation reflects the Tripuri belief that the natural flavour of fresh foraged greens should be preserved — not overwhelmed by spicing.