A thin vegetable stew featuring local Manipuri greens including yongchak (stink bean) — the daily vegetable preparation of Meitei households with a distinctive regional character.
Ingredients
1 cup yongchak (parkia speciosa / stink bean / petai — available at Southeast Asian and some Northeast Indian stores; substitute with any flat bean; has a distinctive pungent aroma)
1 cup watercress or water spinach
1/2 cup drumstick leaves or moringa leaves
1 tsp ginger — sliced
3 garlic cloves — crushed
2 green chillies — whole
1/4 tsp turmeric
2 cups water
1 tbsp mustard oil
Salt to taste
2 tbsp maroi or fresh spring onion to garnish
Method
Prepare yongchak: shell the beans if using fresh pods.
If using whole pods cut into sections.
Bring 2 cups water to a boil. Add ginger, garlic, green chillies and turmeric.
Add yongchak. Cook 5 minutes — the yongchak will release its distinctive aroma as it cooks.
Add watercress or water spinach. Cook 3 minutes.
Add drumstick or moringa leaves. Cook 2 minutes more — these delicate leaves need very little cooking.
Add 1 tbsp mustard oil directly. Stir.
Season with salt.
Garnish with maroi or spring onion. Serve with steamed rice.