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Oying Vegetable Stew From Arunachal Pradesh

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.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Side Dish, soups stews
Servings: 1 cups
Author: Sujata Shukla


  • 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


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