Tita Naniar Jhul

Mousumi Sinha

A bishnupriya manipuri bandara or a feast is incomplete without a titar jhul. I personally was not very fond of it and still remember how my mother used to insist on taking it. Back then it was such a torture but with the passage of time and as we moved outside and did not get to attend the feast like before, i started missing those ethnic dishes and it’s not only with me but many.

Jute leaves of course has its own health benefits and many north eastern communities prepare it in their own style. Today I’m preparing a very simple potato curry or jhul and trust me it’s such a delight to have it. It’s very simple and anyone can prepare it. So go ahead and prepare it, do leave your comments. Happy cooking


  • 2 sp dried & powdered bitter jute leaves/tita nania
  • 3 potatoes roughly mashed
  • 1 sp jeera powder
  • 1/4 sp turmeric powder
  • Salt to taste

For tempering

  • 2 bay leaves
  • 2 whole dry chilli
  • 1 sp cumin seeds


  • Heat kadhai, add 1 sp mustard oil, add the ingredients for tempering together, once jeera splutters, add mashed potatoes, jeera and turmeric powder and mix nicely for 2 minutes. Add 2 cups of water to it and let it boil.
  • Add the nania or jute leaves powder and salt to taste and let simmer and come to your desired consistency.
  • Turn off the flame and garnish with coriander leaves.
  • Serves best with hot rice.

You can also cook this with fried fish head for non vegetarians. Trust me it’s super yum.