Kosoi Bwtwi

Wash the cowpea leaves (kosoi) thoroughly under cold water. Remove any tough stems and roughly chop the leaves. Set aside.

If using dried fermented fish (berma), soak in warm water for 10 minutes to soften slightly, then drain and break into small pieces.

Heat mustard oil in a kadai over medium-high heat until it smokes lightly, then reduce to medium.

Add crushed garlic and sauté for 30 seconds until fragrant.

Add sliced onions and cook for 3–4 minutes until softened and lightly golden.

Add grated ginger and green chillies. Stir for 1 minute.

Add the dried fermented fish or dried shrimp. Stir-fry for 2 minutes to release its flavor into the oil.

Add the washed cowpea leaves and turmeric powder. Toss to combine.

Add a splash of water and salt. Cover and cook on medium heat for 8–10 minutes until the leaves are wilted and tender.

Remove the lid and cook on high heat for 2–3 minutes to evaporate any excess moisture. The dish should be semi-dry.

Taste and adjust salt. Serve hot with steamed rice as part of a traditional Tripuri meal.