Tripura Kosoi Borok Seasonal Greens Berma Boiled Minimal

Method

1. 1

   Wash all greens thoroughly. Roughly chop larger leaves.

2. 2

   Leave smaller leaves whole. Sort by cooking time — tougher greens like flat beans and taro leaves take longer than tender water spinach and amaranth.

3. 3

   Roast the berma piece in a dry pan or over a flame for 2 minutes. Pound or crush roughly.

4. 4

   Bring 1.5 cups water to a boil in a pot. Add sliced ginger, whole green chillies and crushed berma. Boil 2 minutes.

5. 5

   Add the tougher greens first. Cook 3 minutes.

6. 6

   Add the tender greens. Cook 4 to 5 minutes until all greens are completely wilted and soft.

7. 7

   The cooking liquid will have reduced significantly and be flavoured by the berma.

8. 8

   Taste before adding salt — berma provides substantial saltiness.

9. 9

   Serve the greens with their cooking liquid poured over steamed rice.