Kangshoi
An authentic vegetarian recipe from Manipur, India
Cook Time
25 mins
Servings
4 servings
Difficulty
EasyCategory
VegetarianIngredients
For 4 servings
200g Water spinach (kangkong/nung)
100g Yardlong beans
100g Taro stems (arbi ke dande)
80g Banana flower (mocha)
40g Ngari (fermented fish)
100g Onions
4piece Garlic cloves
10g Fresh ginger
3piece Green chillies
2g Turmeric powder
20ml Mustard oil
5g Salt
500ml Water
13 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Prepare the vegetables: wash and cut the water spinach into 5 cm pieces, trim the yardlong beans into 4 cm lengths, peel and slice the taro stems, and prepare the banana flower by removing outer petals and chopping the inner florets.
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Wrap the ngari (fermented fish) in foil and roast directly over a flame or in a dry pan for 2–3 minutes until fragrant. Unwrap and roughly mash. Set aside.
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Heat mustard oil in a clay pot or heavy pan over medium heat. Add sliced onions and fry until translucent.
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Add minced garlic and grated ginger, sauté for 1 minute.
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Add the mashed ngari and stir for 1 minute — it will release a pungent, savory aroma.
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Add turmeric powder and slit green chillies. Stir well.
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Add the taro stems and yardlong beans first (they take longer to cook). Pour in water and bring to a boil.
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After 5 minutes, add the banana flower pieces. Cook for another 5 minutes.
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Add the water spinach last (it cooks quickly). Add salt and simmer for 3–4 minutes until all vegetables are tender but not overcooked.
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Taste and adjust salt. Serve hot as a light soup-stew with steamed rice.
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Chef's Tips
Kangshoi is a traditional Meitei vegetable stew — its defining character is the use of ngari (fermented fish), which adds deep umami flavor.
Ngari should be roasted before use to reduce its pungency and enhance its flavor.
Add vegetables in order of cooking time — harder vegetables first, leafy greens last.
Kangshoi is intentionally light and brothy; it is not a thick curry but a nourishing vegetable soup.
About This Dish
Kangshoi is a traditional vegetarian dish from Manipur, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Kangshoi is a traditional Meitei vegetable stew — its defining character is the use of ngari (fermented fish), which adds deep umami flavor. - Ngari should be roasted before use to reduce its pungency and enhance its flavor. - Add vegetables in order of cooking time — harder vegetables first, leafy greens last. - Kangshoi is intentionally light and brothy; it is not a thick curry but a nourishing vegetable soup.
Category
Vegetarian
Cook Time
25 mins
Servings
4 servings
Difficulty
Easy