Manipur Chamthong Vegetable Stew Watercress

Method

1. 1

   Prepare the vegetables: Wash the leafy greens thoroughly in several changes of water. Cut any tough stems. Prepare the harder vegetables — peel and cube yam or pumpkin into 1.5 cm pieces.

2. 2

   Bring water to a boil: In a wide pot bring 3 cups water to a full boil with sliced onion, garlic, ginger and green chilli.

3. 3

   Add the hard vegetables first: Add cubed yam or pumpkin to the boiling water. Cook on medium heat for 5 to 6 minutes until just starting to become tender.

4. 4

   Add the leafy greens: Add the leafy greens to the pot. They will wilt quickly in the boiling water.

5. 5

   Cook briefly: Cook the combined vegetables for just 4 to 5 minutes total after adding the greens. Chamthong is not long-cooked — the vegetables should be just cooked, retaining colour and a slight freshness.

6. 6

   Add oil: Add 1 tsp oil to the stew. Stir.

7. 7

   Season minimally: Add salt. Taste — chamthong uses very little seasoning. The natural flavour of the fresh vegetables is the point.

8. 8

   Check vegetables: The leafy greens should be wilted and cooked but still bright. The yam or pumpkin should be just tender.

9. 9

   Pour into bowls: Ladle the stew — both broth and vegetables — into wide bowls.

10. 10

    Garnish and serve: Add sliced spring onions. Serve with steamed rice.

11. 11

    Note: Chamthong (also called kangshoi in some contexts) is one of the simplest preparations of the Meitei vegetarian tradition. The Meitei people of Manipur have a long tradition of minimal-intervention cooking — boiling fresh vegetables with minimal seasoning to preserve their natural flavour. This philosophy, which appears simple but requires very fresh produce to work, produces food that is light, digestible and completely different from the heavily spiced curries of other regions. Chamthong is specifically the boiled stew version without ngari — a purely vegetarian preparation.