Chamthong
A soothing, mildly seasoned Meitei vegetable stew closely related to kangshoi, often built around whatever greens are in season.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 85 kcal
Equipment
- •Pot
Nutrition
Per serving, approximate
- Calories
- 85 kcal
- fat
- 1 g
- carbs
- 14 g
- fibre
- 4 g
- protein
- 3 g
- calories
- 85 kcal
Instructions
- 1
Pour water into a pot with a little salt. Bring it to a boil.
- 2
Add the pumpkin and yam cubes. Cook for 8 minutes until they begin to soften.
- 3
Add the green beans and sliced onion. Simmer for 5 minutes more.
- 4
Add the slit green chillies for gentle heat.
- 5
Stir in the chopped greens. Cook for 3 minutes until they wilt.
- 6
Simmer everything together for a final 2 minutes so the flavours combine.
- 7
Taste the broth and add more salt if needed.
- 8
Serve hot alongside rice and a spicier main dish.
Chef's tips
Keep the seasoning light, as chamthong (a clear vegetable stew) is meant to be mild and refreshing. Use whichever seasonal greens are freshest.
Ingredient substitutions
- colocasia leaves → spinach or mustard greens
Storage
Best eaten fresh on the day it is made.
Reheating
Reheat gently over low heat without prolonged boiling.
Common mistakes to avoid
- •Adding too much salt, which overpowers the light and gentle flavour of the dish.
Serving suggestions
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