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Chamthong

A light, clear Manipuri vegetable stew of seasonal greens simmered with onion, maroi and ginger — gentle, soothing and eaten with every rice meal.

Ingredients

• 1 medium potato, cubed
• 1 cup pumpkin or bottle gourd, cubed
• 1 cup cabbage or mustard greens, roughly chopped
• 100 g peas or french beans
• 1 onion, sliced
• 1 tbsp ginger, julienned
• 3 green chillies, slit
• ½ bunch maroi nakupi or spring onion, cut in 2-inch pieces
• ¼ tsp turmeric powder (optional)
• 1 tsp mustard oil (optional)
• salt to taste

Method

1. Bring 4 cups water to a boil in a pot.
2. Add the potato, pumpkin, onion, ginger, green chillies and turmeric. Cook 10 minutes.
3. Add the beans or peas and cook 5 minutes more.
4. Add the cabbage or mustard greens and salt, and cook 5 minutes until just tender.
5. Add the maroi or spring onion and simmer 1 minute only.
6. If using, drizzle the mustard oil on top, then switch off.
7. Serve hot in bowls alongside rice and eromba.

Tip: Keep it watery and lightly cooked — chamthong is a broth, not a curry. Add a few ngari at step 2 for the everyday non-veg version.