Eromba is of many forms . It can be made from many or most of the vegetables like Sobum ,Yongchak ,Kanglayen,Pulei,Pan,Laphu,Wuyeng(Shitake) Eromba.Eromba is very similar with kansoi because it is both boiled. The difference lies here that it is made a bit hot by putting loads of chilies , fishes are put to add to the taste ,as well as fermented fish .It is later garnished with coriander as well as herbs that are found locally as well as which smells aromatic.
Ingredients:Potato,Cabbage /Cauliflower leaves,Loklei,Yongchak,Onion,Spring onion,Hawai Mubi(Types of fresh Green Bean),Dry fermented fish(Ngari),Normal Dry/Dreid or Fried fish(Shreded),Red dry Chillies,Salt to taste,Coriander for Garnishing. Time to cook:10-15 mins
Process:Firstly boil all the vegetables with some red chilies.Dry Fermented fish or fried fish(it adds to the taste) can be steamed or roasted. Let it be cooled after thoroughtly boiled.Mashed the fermented Fish ,Fish and put Chillies,salt to taste.Garnish with coriander and other seasonal herbs like Toningkhok,Nungsidhak(Mint),Lomba(Yongcha alu Iromba).when it is done.Serve with hot steam rice .
N.B:Depending on the seasons , Eromba comes in different forms and Garnishing also differs with that.It is a necessary dish to be there in any meal , feast or someone's invited for Dinner or Lunch in Manipuri Households.Everyone is invited to give comments and share thier views