Dimasa kitchen

On my plate 🍽️
Rice
Chayote and cabbage boiled
Fish fry
Fish chutney ( boiled)
Khari or an alkaline dish cooked with deragong , eggplant, Yardlong bean , garlic, salt, green chilli and naphlam( fermented dry fish)

Miyaju hon is a popular dish in dimasa tribe . It used fresh bamboo shoots , garlic , chilli , salt , alkali and culantro. To thicken the dish ,rice flour is added toward end of the cooking.

On the platter today:-
Rice
Miyaju hon
Chutney of thaifon pogorong ( jackfruit seed)