Kangshoi
Veg
Vegan
A comforting and light vegetable stew made with seasonal greens, herbs, and sometimes fish or meat. It is often served with rice and is a staple in Manipuri homes.
Cuisines
Manipuri
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
| 1 cup | green leafy vegetables (like spinach or mustard greens) |
| 1 cup | assorted seasonal vegetables (like carrots, beans, potatoes) |
| 1 cup | water |
| 1 | medium-sized onion, sliced |
| 2 cloves | garlic, crushed |
| 1 inch | ginger, sliced |
| 1 | green chili, slit |
| 1 tablespoon | mustard oil |
| 1 teaspoon | salt |
| 1 teaspoon | fermented fish (ngari) |
| 1 | fresh coriander leaves for garnish |
Instructions
- 1 Heat mustard oil in a pot over medium heat.
- 2 Add sliced onions, crushed garlic, and sliced ginger. Sauté until the onions turn translucent.
- 3 Add the slit green chili and sauté for another minute.
- 4 Add the assorted seasonal vegetables and sauté for 2-3 minutes.
- 5 Pour in a cup of water and bring it to a boil.
- 6 Add the green leafy vegetables and fermented fish (ngari). Stir well.
- 7 Season with salt and let it simmer until the vegetables are cooked through, about 10-15 minutes.
- 8 Garnish with fresh coriander leaves before serving.
Tips
Adjust the amount of water based on the consistency you prefer; Kangshoi can be more soupy or stew-like.