Thursday, 21 February 2019

Soya Thongba - Manipuri Cuisine


Manipuri cuisine is simple and healthy. Dishes are typically boiled, smoked or spicy foods that use chilli pepper. The staple diet of Manipur consists of rice, leafy vegetables, fish and meat. The meals are simple but very well prepared. Dishes are typically spicy foods that use chili pepper rather than garam masala. Oil is uncommon in most Manipuri styles. The taste is very different from other Indian cuisines because of the use of various aromatic herbs and roots.

January month challenge for Shhhh secretly cooking challenge is Manipuri cuisine.My partner is Mayuri Patel blogs at Mayuris jikoni.(https://mayuris-jikoni.com/)
She gave me two secret ingredients Soya and Onions. I have prepared Soya Thongba dish. A very simple and quick recipe which goes well with both roti and rice varieties. Thanks dear for the ingredients and lovely to have the dish

    

A Manipuri curry prepared with soy chunks, potatoes, and green peas. Thongba means curry and soya Thongba is soy chunks curry. All you need to spice up the gravy is green chili, some ginger garlic paste, and cumin seeds. I love it that it’s simple and uses minimal ingredients. There is no chilli powder and no tomatoes in this dish. The beautiful yellow of the curry is from the turmeric and milk in it.


 Check out some more curry recipes
Prep  time
Cooking time
Serves
30 mins
15 mins
4 persons

Recipe type:  Curry varieties

Cuisine: Indian

Ingredients
  • Soya chunks (small) – 1 cup
  • Small potatoes -2 no’s
  • Fresh Green peas -1/4 cup
  • Onion -1 medium
  • Ginger garlic paste -1 tsp
  • Green chili -2 no’s
  • Oil -1 tbsp.
  • Cumin seeds -1 tsp
  • Turmeric powder -1/2 tsp
  • Milk -1 cup
  • Water -1/2 cup
  • Coriander leaves –few sprigs
  • Salt – to taste

Method:
1.Soak the soya chunks in water for 15 minutes and drain the water. Also, squeeze the soya chunks and remove the excess water. Chop the onion and set aside. Cut the potato into cubes and soak it water to prevent it from turning black. Slit the green chilies into two.


2. Once the oil is hot, add the cumin seeds and slit green chilies and fry for a minute. Then add the ginger garlic paste and sauté them till onions turn soft. Now add green peas followed by turmeric powder and salt.Mix them and add a half cup of water.

3. Add soya chunks and potatoes to the pan. Fry for few minutes and sprinkle with chopped cilantro. & close it with a lid.


4. Now add milk to the pan and cook on low heat with a lid till gravy gets little thick with salt & spice. 

5. Make sure the potatoes are not mashed up.Garnish with coriander leaves & serve warm with rice & roti.


 Notes:
  • If using frozen peas, thaw 1/3 cup of the peas or soak them in water to bring it to room temperature.

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