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
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 1 cup | mixed vegetables (cabbage, carrot, green beans, etc.) |
| 1 cup | potatoes, 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 | fermented fish (ngari) |
| 2 pieces | green chilies, slit |
| 1 handful | fresh coriander leaves, 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.