Gudok is an important dish which belongs to the beautiful North-East Indian state of Tripura from where I belong to.
Gudok has an ethnic value among the tribal communities of Tripura.
This delicacy is prepared and served during ceremonial or community meals with other delicacies. A popular berma/fermented fish delicacy which is enjoyed by the Tripuris, Reang, Mog communities of the state.
Irrespective of the socio-economic status, this dish is eaten by everyone. A popular recipe which is equally enjoyed by the non-tribal communities of the state too.
Gudok is one mashed delicacy which is very similar to Manipuri Eromba. Both the dishes require boiling the vegetables in adequate amount of water. Both happens to be semi-solid dishes made with fermented fish.
However slight difference in the preparation process of a Gudok is the addition of fresh berma/fermented fish when boiling the vegetables and adding vegetable stock when mashing the vegetables.
An eromba calls for roasting or steam-cooking the fermented fish by placing in a small bowl. Also a handful of fresh water is added if required.
Traditional Gudok recipe calls for the use of berma as the main ingredient along with a combination of few fresh vegetables such as sobai/snake beans/chawli/choda, potatoes, green chillies, bamboo shoots, jack fruit seeds. Ingredients varies with the taste of people.
The ingredients are cleaned, washed and assembled in a deep round-bottomed vessel with enough water covering the ingredients. The vegetables go into the pot for the boiling process then towards the end goes the berma/fermented fish.
This process takes about 20-25 mins depending on the vegetables selected.
As the ingredients cool, they are later mashed with a traditional cylindrical bamboo stick as you alternately keep adding the vegetable stock. The output is a Gudok which has a semi-solid consistency.
Fortunate enough to have an Aunt in the family (one of my Paternal Uncle’s wife) who happens to be a Tripuri by birth with royal lineage. One of an inherited recipe from my Aunt, her version of Gudok with a minor tweak of mine in the cooking process.
The vegetable used for preparing this Gudok is Sobai or Lubia/Snake Beans/Chawli ki fali.
Check out the simple and quick step by step method of preparing Tripuri Gudok.
A bunch (200 gm) fresh and tender Sobai or Lubia/Snake Beans
2 medium size Berma/Ngari/Fermented fish, dry roasted(you can simply wash and add the raw berma too)
1 medium size Potato, wash and peeled
2 Garlic Cloves, peeled
3-4 Green Chillies
Water for boiling the vegetables
Salt for seasoning
1 small Onion, finely sliced
2-3 stalks fresh Coriander
1.Wash the beans under running tap in a colander. Chop both the ends of each beans and cut them into 1 1/2 to 2 inches cylindrical size pieces.(Take half the beans, hold them firmly then chop the ends and cut them)
2. Cube or dice the potato and set aside.
3. In a pot add the beans, potato cubes and salt. Add enough water to cover them. Cook on medium heat and bring to a boil.
4.After 15 mins add garlic cloves, green chillies and the roasted berma. Cover and let simmer for another 10 mins.
5.Once cooked, let it cool down. Then remove the boiled vegetables in a bowl and mash them with a ladle or a spoon, add the vegetable stock as you mix the mashed mixture.
6.Garnish with sliced onions and freshly chopped coriander leaves. Serve your Gudok with some plain rice.