Sougry Plant in my garden.
- Sougry Leaves
- Ngari – Fermented dried fish
- Smoked/dried small fish (anchovies, ngakijou, dried shrimps etc.)
- Maroi (spring onions or onions)
- Green Chilly
- Potato (cut roundel)
- Fresh ginger
- Coarse red chilly powder
- Salt to taste
Boil 2 small cups of water, Add ngari, chilly powder, ginger, green chilly and maroi – boil for 2 mins
Add potato, and boil it untill potato is cooked, Add smoked fish and salt and boil it for 5 more mins. Add sougry and take it off the flame.
Garnish with coriander and eat with rice.
It came out really well. In fact it came out even better when I ate it later (Chara wanba) when sougry thongba was cold.