Kanghou
Veg
Vegan
Manipuri dry stir-fry of seasonal vegetables — raw banana, potato, or lotus stem cooked with mustard oil, dried chilli, and a pinch of turmeric until just tender and slightly charred at the edges. One of the few Manipuri preparations that uses oil generously.
Cuisines
Manipuri
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
|
250 grams | Pork , or chicken |
|
2 tablespoons | Mustard oil |
|
1 medium | Onion , thinly sliced |
|
2 cloves | Garlic , minced |
|
1 inch | Ginger , minced |
|
2 pieces | Green Chili , slit |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Cumin , powder |
|
1 cup | Vegetable , seasonal (e.g., potatoes, beans, peas) |
|
1 teaspoon | Salt , or to taste |
|
— | Cilantro , fresh, for garnish |
Instructions
- 1 Cut the pork (or chicken) into bite-sized pieces and set aside.
- 2 Heat mustard oil in a pan over medium heat until it starts to smoke slightly.
- 3 Add the sliced onions and sauté until they turn golden brown.
- 4 Add the minced garlic, ginger, and green chilies to the pan and sauté for another minute.
- 5 Add the pork (or chicken) pieces to the pan and stir-fry until they are browned on all sides.
- 6 Sprinkle turmeric powder, red chili powder, and cumin powder over the meat and mix well.
- 7 Add the seasonal vegetables to the pan and stir to combine.
- 8 Cover the pan and let it cook on low heat for about 15-20 minutes, stirring occasionally, until the meat is cooked through and the vegetables are tender.
- 9 Season with salt to taste.
- 10 Garnish with fresh coriander leaves before serving.
Tips
For an authentic taste, use mustard oil and adjust the level of chilies to your preference.