Yongchak Utang
Stinky tree bean (yongchak / Parkia roxburghii) cooked with dried fish or pork — the flat, pungent seed pods are split open and simmered until soft, their powerful fermented-sulphur aroma mellowing into a rich, complex flavour beloved across Manipur. A dish found in every traditional Meitei household.
Cuisines
Manipuri
Best for
Lunch
Dinner
Build a full meal around Yongchak Utang
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
|
1 cup | Tree Bean , sliced |
|
1 cup | Potato , peeled and cubed |
|
1 cup | Water |
|
1 medium | Onion , finely chopped |
|
2 cloves | Garlic , minced |
|
1 inch | Ginger , grated |
|
2 tablespoons | Mustard oil |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 | Bay Leaf |
|
1 teaspoon | Salt , or to taste |
|
1 tablespoon | Cilantro , chopped |
Instructions
- 1 Heat mustard oil in a pan over medium heat until it starts to smoke lightly.
- 2 Add the bay leaf and sauté for a few seconds until fragrant.
- 3 Add the chopped onion, garlic, and ginger. Sauté until the onion turns translucent.
- 4 Stir in the turmeric powder and red chili powder, and cook for another minute.
- 5 Add the sliced yongchak and cubed potatoes to the pan. Mix well to coat with the spices.
- 6 Pour in the water and add salt to taste. Stir everything together.
- 7 Cover the pan with a lid and let it simmer on low heat for about 20-25 minutes, or until the potatoes are tender and the yongchak is cooked through.
- 8 Remove the lid and let it cook for an additional 5 minutes to thicken the gravy slightly, if desired.
- 9 Garnish with fresh coriander leaves before serving.
Tips
Adjust the amount of water based on the desired consistency of the curry.