Kangshoi
A comforting, clear Meitei vegetable stew simmered with seasonal greens, pumpkin and beans, lightly seasoned.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 90 kcal
Equipment
- •Pot
Nutrition
Per serving, approximate
- Calories
- 90 kcal
- fat
- 1 g
- carbs
- 15 g
- fibre
- 4 g
- protein
- 3 g
- calories
- 90 kcal
Instructions
- 1
Bring water to a boil in a pot with a pinch of salt.
- 2
Add pumpkin and potato cubes. Cook for 8 minutes until half tender.
- 3
Add green beans and sliced onion. Simmer gently for 5 minutes.
- 4
If using ngari (fermented fish), crumble it into the pot now to season the broth.
- 5
Add slit green chillies. Simmer for another 3 minutes.
- 6
Stir in chopped mustard greens. Cook for 2 minutes until just wilted.
- 7
Add more salt to taste. Take the pot off the heat immediately.
- 8
Serve hot as a side dish alongside rice and a main curry.
Chef's tips
Do not overcook the greens. Add them last so they stay bright and crisp, and keep the broth light instead of boiling it down.
Ingredient substitutions
- mustard greens → spinach or any leafy seasonal green
Storage
Best consumed fresh; can be refrigerated for a day.
Reheating
Reheat gently on the stove without prolonged boiling.
Common mistakes to avoid
- •Boiling the greens for too long, which makes them dull and mushy.
Serving suggestions
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