Chhum Han

If using dried mushrooms, soak them in warm water for 20 minutes until rehydrated. Drain and slice into bite-sized pieces. Reserve the soaking liquid.

If using fresh bamboo shoots, boil them in salted water for 10 minutes to remove bitterness. Drain and set aside. Canned bamboo shoots can be used directly after rinsing.

Heat mustard oil in a wok or deep pan over medium-high heat until it just begins to smoke. Reduce to medium heat.

Add dried red chillies and let them darken slightly for 20 seconds. Add sliced onions and sauté for 5–6 minutes until softened and lightly golden.

Add sliced ginger, garlic, and green chillies. Stir-fry for 2 minutes until fragrant.

Add the mushrooms and bamboo shoots. Toss well to combine with the aromatics. Cook on medium-high heat for 4–5 minutes.

Add turmeric powder and salt. Stir well.

Add 200 ml of water (or the reserved mushroom soaking liquid for deeper flavour). Bring to a boil, then reduce heat and simmer for 10 minutes.

Add the leafy greens and stir them in. Cook for 3–4 minutes until the greens are wilted but still vibrant green.

Taste and adjust salt. Garnish with fresh coriander and serve hot with steamed rice, which is the staple accompaniment in Mizoram.