Singju
An authentic vegetarian recipe from Manipur, India
Cook Time
20 mins
Servings
4 servings
Difficulty
EasyCategory
VegetarianIngredients
For 4 servings
200g Lotus stem (thambal), thinly sliced
150g Cabbage, finely shredded
150g Raw banana, thinly sliced
100g Water chestnut (singhara), sliced
80g Onion, thinly sliced
4piece Green chillies, finely chopped
30g Roasted sesame seeds
5g Dried red chilli flakes
20ml Mustard oil
5g Salt
20ml Lemon juice
15g Fresh coriander leaves
12 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
Soak the thinly sliced lotus stem in cold water with a squeeze of lemon juice for 10 minutes to prevent browning. Drain and pat dry.
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Soak the raw banana slices in salted water for 5 minutes to remove bitterness. Drain well.
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Dry roast sesame seeds in a pan over medium heat for 2–3 minutes until golden and fragrant. Set aside to cool, then coarsely crush them.
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In a large mixing bowl, combine the lotus stem, shredded cabbage, raw banana, water chestnut, and sliced onion.
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Add the chopped green chillies and dried red chilli flakes. Toss to distribute evenly.
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Drizzle mustard oil over the salad and toss well. The raw mustard oil is essential for the authentic Manipuri flavour.
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Add the crushed roasted sesame seeds and mix gently.
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Season with salt and squeeze lemon juice over the top. Toss once more.
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Garnish with fresh coriander leaves and serve immediately as a fresh salad or side dish.
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Chef's Tips
Singju is best assembled just before serving — the vegetables release water over time and the salad becomes soggy if left to sit.
Raw mustard oil is the defining flavour of this dish; do not substitute with refined oil or the character of the salad is lost.
The combination of textures — crunchy lotus stem, soft banana, and crisp cabbage — is what makes singju special, so do not overcook or blanch the vegetables.
Adjust the green chilli quantity to taste; Manipuri cuisine is traditionally quite spicy.
About This Dish
Singju is a traditional vegetarian dish from Manipur, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Singju is best assembled just before serving — the vegetables release water over time and the salad becomes soggy if left to sit. - Raw mustard oil is the defining flavour of this dish; do not substitute with refined oil or the character of the salad is lost. - The combination of textures — crunchy lotus stem, soft banana, and crisp cabbage — is what makes singju special, so do not overcook or blanch the vegetables. - Adjust the green chilli quantity to taste; Manipuri cuisine is traditionally quite spicy.
Category
Vegetarian
Cook Time
20 mins
Servings
4 servings
Difficulty
Easy