Chamthong
A clear, lightly seasoned vegetable stew of seasonal greens, pumpkin, or yam simmered in minimal water with a small piece of ngari and dried chilli — almost no oil, no heavy spicing. One of the purest vegetable preparations in Indian cooking, deeply nourishing without masala.
Cuisines
Manipuri
Best for
Lunch
Dinner
Build a full meal around Chamthong
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
|
1 cup | Mixed Vegetable , like drumsticks, brinjal, and potatoes |
|
1 cup | Potato , diced |
|
1 cup | Water |
|
1 teaspoon | Ginger , grated |
|
1 teaspoon | Garlic , minced |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Salt |
|
1 tablespoon | Mustard oil |
|
1 tablespoon | Fish , fermented |
|
2 pieces | Green Chili , slit |
|
1 handful | Cilantro , chopped |
Instructions
- 1 Heat mustard oil in a pot over medium heat.
- 2 Add grated ginger and minced garlic, sauté until fragrant.
- 3 Add diced potatoes and mixed vegetables, stir well.
- 4 Add turmeric powder, red chili powder, and salt. Mix to coat the vegetables.
- 5 Pour in water and bring to a boil.
- 6 Add fermented fish and green chilies, reduce heat to simmer.
- 7 Cover and cook until vegetables are tender, about 20 minutes.
- 8 Garnish with chopped coriander leaves before serving.
Tips
Adjust the amount of fermented fish to taste, as it can be quite strong.