Hawaijar Koatkha
Veg
Vegan
A fermented soybean chutney that is a staple in Manipuri cuisine. It adds a rich umami flavor and is often served with rice and curries.
Cuisines
Manipuri
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 1 cup | hawaijar (fermented soybeans) |
| 1 cup | potatoes, peeled and cubed |
| 1 cup | spinach, chopped |
| 1 cup | water |
| 2 tablespoons | mustard oil |
| 1 | onion, finely chopped |
| 2 cloves | garlic, minced |
| 1 inch | ginger, grated |
| 2 | green chilies, slit |
| 1 | bay leaf |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | cumin powder |
| — | salt to taste |
Instructions
- 1 Heat mustard oil in a pan and add the bay leaf.
- 2 Add chopped onions and sauté until translucent.
- 3 Stir in the garlic, ginger, and green chilies, and sauté for a minute.
- 4 Add the cubed potatoes and cook for 5 minutes, stirring occasionally.
- 5 Mix in the turmeric powder, cumin powder, and salt.
- 6 Add the hawaijar and water, and bring to a simmer.
- 7 Cover and cook until the potatoes are tender, about 15 minutes.
- 8 Add the chopped spinach, stir well, and cook for another 5 minutes.
- 9 Adjust seasoning if necessary and serve hot.
Tips
For a richer flavor, you can add a pinch of asafoetida when sautéing the onions.