Authentic Manipuri Kangshoi with Steamed Rice
A comforting and wholesome Manipuri vegetable stew simmered with fresh herbs, ginger, and fermented fish or dried fish. This light, aromatic broth is deeply rooted in Meitei cuisine and pairs wonderfully with warm white rice.
35min
Total Time
4
Servings
Manipuri
Cuisine
Recipe
1
Wash all the vegetables thoroughly and chop them into bite-sized pieces.
2
In a deep pot, add the water, sliced onions, crushed ginger, green chilies, and fermented fish if using.
3
Bring the water to a boil, then add the harder vegetables like potatoes and pumpkin first.
4
Cover and simmer on medium heat for about 10 minutes until the vegetables begin to soften.
5
Add the remaining tender vegetables and salt to taste, continuing to simmer until everything is tender and the broth is fragrant.
6
Stir in the fresh chopped chives or spring onion greens just before turning off the heat.
7
Serve hot in bowls alongside a generous portion of steaming white rice.
Ingredients
2 cups seasonal mixed vegetables (potatoes, French beans, pumpkin, and broad beans), cubed
1 cup fresh long beans or squash pieces
1 medium onion, finely sliced
1 tablespoon crushed ginger
2-3 green chilies, slit
2 pieces dried or fermented fish (ngari), optional
3 cups water
A handful of fresh maroi nakuppi (chives) or spring onion greens, chopped
Salt to taste
Steamed rice for serving
*This AI-generated recipe may contain inaccuracies.