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
Build a full meal around Kangshoi
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
|
1 cup | Green Leafy Vegetable , like mustard greens or spinach |
|
1 cup | Vegetable , assorted seasonal |
|
1 cup | Water |
|
1 | Onion , medium-sized, sliced |
|
2 cloves | Garlic , crushed |
|
1 inch | Ginger , sliced |
|
1 | Green Chili , slit |
|
1 tablespoon | Mustard oil |
|
1 teaspoon | Salt |
|
1 teaspoon | Fish , fermented |
|
1 | Cilantro , fresh, 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.