Authentic Manipuri Kangshoi Vegetable Stew with Warm Meetei Chak
A comforting and earthy Manipuri broth made with seasonal vegetables, ginger, and dried fish flakes, simmered to perfection. This fragrant, oil-free stew is deeply nourishing and traditionally paired with warm sticky rice.
40min
Total Time
4
Servings
Manipuri
Cuisine
Recipe
1
Wash and chop all the vegetables into bite-sized pieces.
2
In a deep pot, add the water, crushed ginger, garlic, sliced onions, and the fermented fish (ngari) if using.
3
Bring the mixture to a boil and let it simmer for 5 minutes to release the aromas.
4
Add the cubed hard vegetables like pumpkin and potatoes first, cooking for about 5 minutes.
5
Add the remaining softer vegetables and bottle gourd, covering the pot to let them steam-boil until tender.
6
Stir in salt to taste and scatter fresh maroi or chopped spring onion greens on top.
7
Turn off the heat and let the stew rest for a few minutes before serving hot alongside bowls of warm Meetei chak.
Ingredients
2 cups assorted seasonal vegetables (pumpkin, beans, potatoes, and broad beans), cubed
1 cup fresh bottle gourd or snake gourd, sliced
1 medium onion, sliced
1 tablespoon crushed ginger
2-3 cloves of garlic, crushed
2-3 dried fermented fish pieces (ngari) or vegan alternative
3 cups water
Salt to taste
A handful of fresh maroi (chives or spring onion greens)
4 cups warm cooked Meetei chak (sticky rice)
*This AI-generated recipe may contain inaccuracies.