Chaie Shakh
Introduction
Chaie (wild candle potato) (Dioscorea filiform) is a wild tuber and a climber. Tubers help plants survive winter and dry months. This tuber is obtained by digging the ground using tribal traditional tools like“Vhillo” or sickle or kotya. It is seasonal and found in the high range in hilly mountains between August and December. It is cooked in different ways like shakh, boiling in water with salt, curry and even roasting on coal.ChaieShakh is served with rice.
Additional Information
There are two types of Chaie; 1. Ubhe Chaiewhichgoes under the ground in a horizontalline and2. Addhe Chaiewhichgoes under the ground in a vertical line.
- Serves: 1 People
- Prep Time: 30min
- Cooking: 2hr
- Difficulties: supereasy
Ingredients
Adjust Servings
For Cooking
- 4Kgs Chaie- 20 (50 cm long and 2 cm in diameter)
- 4Kgs kulid (horse peas) -100 gram
- 4Kgs kano (Onion) -1 fined chopped
- 4Kgs Harvi mirsang (Green chilly)- 6-7 cut (one chilly 4- pieces)
- 4Kgs Nall (Coconut) -1 wolle (half of 1 coconut)
- 4Kgs Salt to taste
For Dressing
Nutritional Information
Procedure
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Wash and peel the Chaiebefore cutting it into small pieces
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Then take a pan of water and keep on aChulla to boil it
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Add washed “Kulid” (horse peas)
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After 10-15 minutes of boiling, add pieces of Chaie
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Add Chilly and onion
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When the water evaporates, add grated coconut and salt and mix well
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Cook for 5 minutes and Chaie Shakh is ready to serve
