Kosoi Bwtwi
An authentic vegetarian recipe from Tripura, India
Cook Time
30 mins
Servings
4 servings
Difficulty
MediumCategory
VegetarianIngredients
For 4 servings
300g Cowpea leaves or black-eyed pea leaves (kosoi)
30g Dried fermented fish (berma) or dried shrimp
100g Onion (sliced)
4piece Garlic cloves (crushed)
3piece Green chillies (slit)
10g Ginger (grated)
25ml Mustard oil
2g Turmeric powder
4g Salt
100ml Water
10 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Wash the cowpea leaves (kosoi) thoroughly under cold water. Remove any tough stems and roughly chop the leaves. Set aside.
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If using dried fermented fish (berma), soak in warm water for 10 minutes to soften slightly, then drain and break into small pieces.
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Heat mustard oil in a kadai over medium-high heat until it smokes lightly, then reduce to medium.
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Add crushed garlic and sauté for 30 seconds until fragrant.
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Add sliced onions and cook for 3–4 minutes until softened and lightly golden.
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Add grated ginger and green chillies. Stir for 1 minute.
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Add the dried fermented fish or dried shrimp. Stir-fry for 2 minutes to release its flavor into the oil.
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Add the washed cowpea leaves and turmeric powder. Toss to combine.
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Add a splash of water and salt. Cover and cook on medium heat for 8–10 minutes until the leaves are wilted and tender.
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Remove the lid and cook on high heat for 2–3 minutes to evaporate any excess moisture. The dish should be semi-dry.
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Taste and adjust salt. Serve hot with steamed rice as part of a traditional Tripuri meal.
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Chef's Tips
Kosoi (cowpea leaves) are the defining ingredient — they have a slightly earthy, spinach-like flavor. Substitute with tender spinach or amaranth leaves if unavailable.
Berma (fermented dried fish) is the traditional flavoring agent in Tripuri cuisine and gives the dish its characteristic umami depth — do not skip it if available.
For a vegetarian version, omit the berma and add a pinch of asafoetida for depth.
The dish should be cooked quickly on high heat to preserve the bright green color of the leaves.
About This Dish
Kosoi Bwtwi is a traditional vegetarian dish from Tripura, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Kosoi (cowpea leaves) are the defining ingredient — they have a slightly earthy, spinach-like flavor. Substitute with tender spinach or amaranth leaves if unavailable. - Berma (fermented dried fish) is the traditional flavoring agent in Tripuri cuisine and gives the dish its characteristic umami depth — do not skip it if available. - For a vegetarian version, omit the berma and add a pinch of asafoetida for depth. - The dish should be cooked quickly on high heat to preserve the bright green color of the leaves.
Category
Vegetarian
Cook Time
30 mins
Servings
4 servings
Difficulty
Medium