Manipur Thambal Lotus Stem Ngari Singju Aquatic Vegetable

Method

1. 1

   The cross-section reveals the beautiful lacy holes that are the lotus stem's visual signature.

2. 2

   Immediately soak in cold water with a squeeze of lemon juice to prevent discolouration.

3. 3

   Peel the lotus stem and slice into very thin rounds — 2 to 3 mm thick.

4. 4

   Drain the lotus stem slices completely. Pat dry with a kitchen towel.

5. 5

   Roast ngari pieces 2 minutes in a dry pan. Cool and grind to coarse powder.

6. 6

   Dry-roast sesame seeds 2 to 3 minutes until golden.

7. 7

   In a bowl combine the lotus stem rounds, ground ngari powder, dry-roasted sesame seeds and finely sliced green chillies.

8. 8

   Add mustard oil and lemon juice. Toss gently.

9. 9

   Taste before adding salt — ngari provides saltiness.

10. 10

    Add fresh coriander. Toss once more. Serve immediately.