Looks like my talk about thalis(complete lunch platter) was a bit premature as I ended up struggling to find even one authentic dish from the next (in the alphabetical order) state, Arunachal Pradesh.
I did talk to my friend from the region, but he said, the natives eat locally available food – mainly non vegetarian, and their life style was totally different 20 years back when he left the place. Now a days, things have changed and the cuisine too has changed to accommodate what the rest of India eats (dal chawal), but 20 years back the barter system was still on. Cooking was mainly boiling of the items with local herbs. It would taste simple, yet divine and very light on stomach.
So I asked about the only dish that seem to be available online – thukpa. He said it’s Tibetian, but the monks there have it. Now, you get thukpa and momos a lot there. His description of thukpa was also simple. He said, boil the stock. Add the veggies and cook till done. Add cooked noodles and boil again. Flavour as you wish and you are done!
Recipe inspired from: Delhi Belle
Serves : 2
- Butter/ghee/Oil : 1 tsp
- Ginger garlic paste : 1 tsp (optional)
- Onion : 1 small, diced
- Chilli powder : 1/2 tsp or per taste
- Mixed veggies : 1.5 cups ( I used 1 small potato, 1/2 a yellow capsicum, 1 small tomato, beans and some spinach)
- Soya sauce : 2 tsp, or per taste
- Water/ stock : 2 to 2.5 cups
- Cooked noodles for two
- Salt and pepper, per taste
- a little lemon juice, optional
- Cook the noodles per the packet instructions and keep aside.
- In a pan, heat the butter or ghee or oil. Saute the diced onions and ginger garlic paste until onions are done.
- Add the water/stock and bring it to boil. Add the vegetables except the spinach, cover and cook until done.
- Add salt and pepper and soya sauce. Check the seasoning and adjust.
- Add the cooked noodles and cook for 2-3 minutes more and take off the heat.
- Add the lemon juice, if preferred and serve hot.