Manipuri Kangsoi

Manipuri vegetable stew

ManipuriKangsoi is a light and nutritious vegetable stew from Manipur, known for its fresh flavours and use of local herbs. It typically includes a variety of seasonal vegetables cooked in a simple broth seasoned with indigenous spices. It pairs well with rice but can also be enjoyed as a light soup.

Ingredients

  • Manipuri vegetable stew

    • Assorted vegetables (spinach, mustard greens, pumpkin, eggplant, beans) - 2 cups, chopped
    • Bamboo shoots (fresh or fermented) - 1/2 cup, thinly sliced
    • Tomatoes - 1 large, chopped
    • Green chillies - 2-3, slit
    • Ginger - 1-inch piece, grated or finely chopped
    • Namox Turmeric powder - 1/2 teaspoon
    • Salt - to taste
    • Water or vegetable stock - 3 cups
    • Fresh coriander leaves - for garnish

  • For Mustard Paste:

    • Namox Black Mustard seeds - 1 tablespoon
    • Namox Yellow Mustard seeds - 1 tablespoon

    For Tempering:

    • Mustard oil - 1 tablespoon
    • Panch Foron (Bengali five-spice mix) - 1 teaspoon (or use a mix of Namox Cumin seeds, Namox Fenugreek seeds, Namox Black Cumin seeds and Namox Fennel seeds.)
    • Garlic - 2 cloves, thinly sliced
    • Namox Dried Red Chillies - 2, broken into pieces

Cooking Manipuri Kangsoi

Preparing the Stew:

  • Wash and chop all the vegetables into bite-sized pieces. Keep them aside.
  • In a deep pot, heat mustard oil over medium heat. Add panch phoron and let it splutter.
  • Add sliced garlic and Namox Dried Red Chillies. Sauté until garlic turns golden brown.

Add the Mustard Paste:

  • Grind Namox Black Mustard seeds and Namox Yellow Mustard seeds to a fine paste using a little water.
  • Add the paste to the pot and simmer until the raw taste of mustard goes away.

Add the Vegetables:

  • Add chopped tomatoes, green chilies and grated ginger to the pot. Sauté for a couple of minutes until the tomatoes soften.

Simmer the Stew:

  • Add Namox Turmeric powder and salt to the pot. Mix well.
  • Add the assorted vegetables and bamboo shoots. Stir to coat them with the spices.
  • Pour in water or vegetable stock to cover the vegetables. Bring it to a boil.
  • Reduce the heat to low and simmer uncovered until the vegetables are tender, stirring occasionally for about 15-20 minutes.

Adjust Consistency and Seasoning:

  • Once the vegetables are cooked, adjust the consistency of the stew by adding more water if needed. Check and adjust salt according to your taste.
  • Garnish with fresh coriander leaves.

Serve hot with steamed rice or enjoy it as a light soup on its own.