Most Delicious And Spicy North Indian Recipe For Wahan Mosodeng

By Souradip Debbarma, Posted on 30/06/2021 - 0 Comments
Most Delicious And  Spicy North Indian Recipe For Wahan Mosodeng

PREPARATION TIME

10m

COOKING TIME

35m

RATINGS

3 Average Ratings

COMMENTS

0 User Comments

Wahan Mosodeng is the most loved and highly valued traditional dish from Tripura, India which is enjoyed by everyone residing in the tiny state. The word " wahan " means " pork " and ' mosodeng ' means " mashed chilies' ". It is savored spicy and the aromatic level of the dish is unmatched and heavenly.

Ingredients of Wahan Mosodeng

700gm Pork
2-3 medium Onion
1 medium Ginger
10-15 Green Chilies

Wahan Mosodeng

First you need to wash the pork properly with clean water and then cut them into your desired pieces. (Medium is premium but small pieces bring quite better flavor too.)

STEP : 1

First you need to wash the pork properly with clean water and then cut them into your desired pieces. (Medium is premium but small pieces bring quite better flavor too.)

Take a suitable size pressure cooker or any deep round sized utensil and add 2-4cups of drinkable water and deploy all your meat inside and on medium flame boil for about 20-25min.

STEP : 2

Take a suitable size pressure cooker or any deep round sized utensil and add 2-4cups of drinkable water and deploy all your meat inside and on medium flame boil for about 20-25min.

Chop off the onions into fine slices.

STEP : 3

Chop off the onions into fine slices.

Peel off the ginger and cut them into small thin sizes.

STEP : 4

Peel off the ginger and cut them into small thin sizes.

Take a Tawa and put it on high flame. When you get to witness steam coming from it, add all the chilies and roast them till they get charcoal black and when you can smell the aroma of it.

STEP : 5

Take a Tawa and put it on high flame. When you get to witness steam coming from it, add all the chilies and roast them till they get charcoal black and when you can smell the aroma of it.

After roasting the chilies, take a mortar, throw all the chilies in and start mashing. Add a pinch of salt.

STEP : 6

After roasting the chilies, take a mortar, throw all the chilies in and start mashing. Add a pinch of salt.

When the meat seems to be finely boiled up and the water level ceases, turn it off and let it cool. Do not let the whole water get dried up. (keep a little bit of water, preferably 2-3spoons)

STEP : 7

When the meat seems to be finely boiled up and the water level ceases, turn it off and let it cool. Do not let the whole water get dried up. (keep a little bit of water, preferably 2-3spoons)

After the meat cools down, add in the Ginger & the mashed chilies and mix it up properly and finely. Add salt depending on your taste. A little salty is a balanced taste and kicks the flavor high

STEP : 8

After the meat cools down, add in the Ginger & the mashed chilies and mix it up properly and finely. Add salt depending on your taste. A little salty is a balanced taste and kicks the flavor high

Throw in the onions and mix it up again. (you can even add coriander but thats' optional)

STEP : 9

Throw in the onions and mix it up again. (you can even add coriander but thats' optional)

When the mixing is done voilà, one of the greatest dish is ready to be feasted on. Goes perfect with hot rice or rumali rotis.

STEP : 10

When the mixing is done voilà, one of the greatest dish is ready to be feasted on. Goes perfect with hot rice or rumali rotis.

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