Hawaijar
Veg
Vegan
Manipuri fermented soybean paste — whole soybeans fermented for several days until they develop a sticky, pungent coating, then dried or kept moist. Used as a flavouring ingredient in pork curries and hill community dishes, imparting a deep umami similar to Japanese natto or Korean doenjang.
Cuisines
Manipuri
Naga
Best for
Lunch
Dinner
Recipe
Prep: 10 min
Cook: 20 min
Total: 30 min
2-3 servings
Ingredients
| 250 grams | hawaijar (fermented soybeans) |
| 1 tablespoon | mustard oil |
| 1 medium | onion, finely chopped |
| 2 cloves | garlic, minced |
| 1 inch | ginger, grated |
| 2 | green chilies, slit |
| 1 cup | water |
| 1 teaspoon | salt |
| 1 handful | fresh coriander leaves, chopped |
Instructions
- 1 Heat mustard oil in a pan over medium heat.
- 2 Add the chopped onion and sauté until translucent.
- 3 Add minced garlic, grated ginger, and slit green chilies. Stir for a minute until fragrant.
- 4 Add the hawaijar to the pan and mix well with the spices.
- 5 Pour in the water and add salt. Stir to combine.
- 6 Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes until the water reduces and the flavors meld together.
- 7 Garnish with fresh coriander leaves before serving.
Tips
Hawaijar has a strong flavor, so adjust the amount based on your preference.