Engkur Wngkri is an tradition dish of the Boro community of the state of Assam. It is a recipe involving broken rice grains, cauliflowers, dry fish and the traditional alkali and was contributed to Discover East by Alongbar Basumatary.
Ingredients
- A cup of broken rice grains.
- About 250 grams of Cauliflower.
- Dry Fish of choice.
- 1 tablespoon of Khar .
- Salt, green chillies and turmeric powder per taste.
Recipe for Engkur Wngkri
First heat water in a wok or kadhai to a boil. Put the temperature at shimmer and add about the cup of of the washed rice to the water. When the rice starts to thicken the water, add the chopped cauliflower and the washed dry fish to it. Then add the salt and chopped green chilies to the wok. If a dull white color does not matter, the turmeric powder can be ignored. The last item to go in is a tablespoon of khar. If the strength is very good, one teaspoon of the same will suffice. Let it cook for around 10 more minutes or till the gravy thickens.
Another way to make this recipe is to fry the cauliflower till it softens, then add the water followed by the dry fish, salt and green chilies. Once the water heats up, add the broken rice grains and wait till the gravy thickens slightly. Lastly add the khar and sit occasionally till the gravy becomes thick.
In addition to these items, green chilies, ginger, garlic and black pepper can also be added to the dish to change the flavor. Also continuous stirring is necessary for this dish to prevent the rice sticking to the bottom of the utensil.
This recipe for Engkur Wngkri was contributed to Discover East by Alongbar Basumatary. Alongbar is a student with great interest and skill in photography. His forte is the documentation of the simple rural life of the Boro community and Assam as a whole. He also has a keen interest in the culinary culture of the state.
Do you have a traditional or ethnic recipe from Northeast India to share with the world? Feel free to mail it to us at discovereastin@gmail.com and we will publish it.
