This delicacy is a very popular and a favourite of the Bodos.
A few Bodo terminologies :
1.Ondla : curry made of rice powder, mainly cooked with either fish or meat.
2.Ingkhree : curry with gravy
3.Jwng : with
4.Naa : fish
5.Gonger mosla : long coriander (Eryngium foetidum)
6.Joha rice : a variety of small grained rice with a beautiful aroma
7.Khaari : alkali, procedure of making : sun dry banana peels and trunks of the plant, burn to collect the ash. Pour water, keep over night, strain and store the clear brown liquid to use in curries. This is very common and used in a variety of dishes all over the North Eastern part of India.
8.Mewai : tender bamboo shoot, Bodos eat only fresh bamboo shoot whereas others eat it fermented too.
1/2 cup rice, preferably Joha. Grind to a smooth paste with 1 or 2 cups water. Originally rice powder is used, but I have made this variation as, if not expert, while adding the rice powder the curry might turn lumpy.
Chilly cut lengthwise
2 to 3 tsp salt
Add long coriander, Ondla ingkhree with naa and mewai is ready to serve.