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    Home » Recipes » Indian Sabji Curry

    Oying Vegetable Stew From Arunachal Pradesh

    Published: Nov 4, 2017 Modified: Sep 10, 2020 By Sujata Shukla This blog generates income via ads. This post may contain affiliate links. PepperOnPizza may earn a commission for purchases made after clicking these links. View our disclosure policy for details

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    PepprOnPizza.com's Oying Vegetable Stew from India's N.E. Arunachal Pradesh. A brass dish of this simple stew of potatoes, beans, cabbage boiled with chillies, ginger. No oil, spices #Vegan #glutenfree
    Jump to Recipe Print Recipe

    This traditional stew from Arunachal Pradesh cuisine, Oying Vegetable Stew is simple, easy to make and delicious. There are just a handful of ingredients and oil is not used nor are the usual Indian spices like cumin, mustard etc. What makes the dish tasty is the freshness of the boiled vegetables and the flavours of the chili and ginger. It is healthy too, as well as vegan and gluten free.

    Brass bowl with handles with potato cabbage beans stew and a black and red silk cloth above with an arrow shaped spatula lying across
    Oying Vegetable Stew

    This month's theme from the food blogger group, Shhhhh Cooking Secretly Challenge was the cuisine of Arunachal Pradesh. My partner for the month, Priya Sateesh, gave me the names of 2 ingredients as the secret ingredients - potatoes and cabbage. The plan was that each of us makes an item using the secret ingredients and in line with the theme, and posts it on the group. The other members try to guess the secret ingredients!

    Priya Sateesh, who as I said earlier, was my partner for October, blogs at Priya's Menu. Do check out her blog and the host of recipes she has posted - from delicious Soups and Salads to kuzhambu varieties, rasams, stir fries, risottos and baked goodies and interesting curries and fried crab and prawns, to mention just a few of the collection on Priya's Menu! The ingredients I gave her were Carrots and Ginger, and here is the link to the delicious kharzi she prepared: Kharzi: Arunachal Pradesh Cuisine 

    It's a lot of fun, planning the recipe and posting on the Shhhhh Cooking Secretly Challenge Group, as well as trying to guess the ingredients used by the other members.This month however I was totally embarrassed to see how little I knew about the cuisines of my own Country and its North Eastern States. I can make a fairly authentic pasta from scratch. Even a pizza, and all kinds of soups, salads, even pestos and sauces. But I didn't know anything at all about what is the normal food of Arunachal Pradesh! There are very few recipes from Arunachal online, and the authenticity of some of these is not clear. I am going to remedy my ignorance by reading up and trying out as many items as possible from the other states in the country that I am not too familiar with.

    To come back to this recipe for Oying Vegetable Stew. Determined to make it as authentic as possible, I bought The Essential North-East Cookbook by Hoihnu Hauzel. The recipes for each of the North Eastern States have been written in simple straightforward language, easy to follow. The introduction to the cuisine of each state explains the cooking methods and the ingredients specific to each State.

    Oying vegetable stew

    The book as well as some of the articles I found online from people familiar with the cuisine of Arunachal Pradesh explained that very little oil is used in making the Oying Vegetable Stew or the other dishes that form part of the food of the people of Arunachal. Spices are rarely used. Chillies and ginger are customary ingredients. Boiling and stewing are the common processes while cooking. The herbs used are local ones for which I could not find names or descriptions in the online articles that I read. During the cooking process, ginger is usually added just after removing the pan from the stove, and the pan is kept covered for a few minutes to allow the flavours to soak in before serving.

    I have tried to make the Oying Vegetable Stew from Arunachal Pradesh just as the recipe in the Essential North-East Cookbook described it. Two changes I made were to use fresh ginger pieces instead of ginger paste, and to add some lettuce greens instead of the mustard greens in the ingredients list, as I did not have mustard greens and had read elsewhere that lettuce is one of the vegetable greens used in Arunachali cooking. I have also made some modifications to the volume of ingredients, but that should not matter as this is a simple stew of boiled vegetables and proportions are not of significance.

    I used purple beans instead of the regular green french beans, again because that's what I had at home. The beans are a gorgeous purple and full of antioxidants. Sadly, they loose colour and become a dull green after cooking. I used to get these zero pesticide and non GMO veggies such as the purple beans, from First Agro Farms of Talakkad, Mysore. Sadly, they no longer supply at the doorstep at Bangalore.

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    Oying Vegetable Stew from Arunachal Pradesh in NE India. Brass bowl with stew of cabbage, potato and beans with Cookbook and a green chilli by the side

    Oying Vegetable Stew From Arunachal Pradesh

    Sujata Shukla
    Oying Vegetable Stew from the cuisine of Arunachal Pradesh in the Indian North East. Simple stew of potatoes, beans, cabbage boiled with chillies and ginger. No oil, no spices. Vegan and gluten free.
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 30 mins
    Total Time 35 mins
    Course Side Dish, soups stews
    Servings 1 cups

    Ingredients
      

    • 2 cups water
    • 1 cup potato cubes
    • 1 cup cabbage leaves
    • ½ cup Beans
    • 1 teaspoon salt or to taste
    • 2 Green chillies
    • 1 teaspoon ginger minced or to taste. Ginger paste may be used instead of fresh ginger

    Instructions
     

    Prepare ingredients for Oying Vegetable Stew

    • Wash, peel and dice the potatoes to about ½" sized cubes Remove top and tail of beans and remove any strings. Slice the beans or snap them into small pieces Wash and shred the cabbage and greens (mustard greens if available) Slice the green chillies Peel and mince the ginger

    To make Oying Vegetable Stew from Arunachal Pradesh

    • Heat 2 cups of water and bring it to a boil. Add the potato cubes. Add a pinch of salt Reduce the flame and let it simmer for 5 minutes so that the potato beings to cook.
      Potato cubes added to boiling water as the first step for Oying Vegetable Stew from Arunachal Pradesh in N E India
    • Add cabbage, greens and beans to the pan with the potatoes Bring to a boil and then lower the flame and let it simmer, covered, for about 20 minutes, till the potatoes are cooked and all the vegetables are soft and tender
      Cabbage and beans added to the potatoes in the pan to make Oying Vegetable Stew
    • Add salt to taste and green chilli slices. Allow to boil for 2 minutes and then remove from the stove. Just before serving, warm up the stew. Turn off the stove and add the ginger and stir it in. Cover for 5 minutes and then serve the oying while hot, with rice.
      Vegetables for stew cooked till soft
    Tried this recipe?Let us know how it was!

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    1. Batter Up With Sujata says

      November 19, 2017 at 10:50 pm

      What a healthy share. Loved it. Stew looks awesomely delicious.

      Reply
      • Sujata Shukla says

        November 20, 2017 at 8:47 am

        Thank you Sujata! It's simple to make, too!

        Reply
    2. poonampagar says

      November 16, 2017 at 9:54 pm

      Such a healthy share di..the stew looks so good..loved the prop ladle too.

      Reply
      • Sujata Shukla says

        November 16, 2017 at 10:25 pm

        Thank you, Poonam!

        Reply
    3. Aruna says

      November 10, 2017 at 11:33 am

      What an absolutely healthy recipe! For me this virtual food trip to Arunachal Pradesh was an eye opener.

      Reply
      • Sujata Shukla says

        November 10, 2017 at 12:13 pm

        Thank you, Aruna. For me too! I read up so much about the cuisine, which I would not have done were it not for this group and the themes.

        Reply
    4. Veena Krishnakumar says

      November 10, 2017 at 10:45 am

      The stew looks so good. This group is widening our horizons for sure

      Reply
      • Sujata Shukla says

        November 10, 2017 at 12:12 pm

        I know, such an enriching experience,isn't it!

        Reply
    5. The Girl Next Door says

      November 08, 2017 at 2:03 pm

      That stew looks so good! Kudos to you for getting a cookbook, so that you could post an authentic recipe. 🙂
      I love that spoon of yours. May I ask where you got it from?

      Reply
      • Sujata Shukla says

        November 08, 2017 at 2:15 pm

        Thank you Priya. My daughter picked up the ladle in some old store in Kerala when I sent her prop hunting!

        Reply
    6. Mayuri Patel says

      November 08, 2017 at 12:17 pm

      What a wonderful healthy stew you've made Sujata for this theme. I love how you come up with unique recipes.

      Reply
      • Sujata Shukla says

        November 08, 2017 at 12:20 pm

        Thank you Mayuri! This time the theme was a little difficult in the sense that sourcing an authentic recipe was a problem when I do not know the cuisine well enough. It was interesting though!

        Reply
    7. Shobha Keshwani says

      November 08, 2017 at 5:42 am

      Simple and comforting meal.

      Reply
      • Sujata Shukla says

        November 08, 2017 at 7:11 am

        Thank you, Shobha, it is!

        Reply
    8. myrootsmyrambles says

      November 07, 2017 at 11:41 am

      I have to try this! Looks tempting.

      Reply
      • Sujata Shukla says

        November 07, 2017 at 11:44 am

        Please do! It's simple and tasty!

        Reply

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