Basically, Chamthong can be made in both vegetarian and non-vegetarian ways. If you use only vegetables and grains like pulses, beans, or chickpeas, then it is vegetarian. If you add non-vegetarian items like fish or chicken, then it becomes non-vegetarian.
Chamthong not demand special vegies features seasonal vegetables (beans, potatoes, cabbage, spinach) boiled with fermented fish (optional), herbs, and ginger. It is a simple, comforting stew, often enjoyed with steamed rice.
This recipe is very simple. It mainly takes time for boiling, cooking, and cutting the vegetables. Other than that, the process is short and easy.
This dish is perfect for vegetarians and vegans seeking a healthy and nutritious oil free meal. If you enjoy light, fresh flavours and appreciate wholesome, vegetable-focused meals then Chamthong is an excellent choice.
Chamthong presents a very light and wholesome flavor profile fulfilled by earthy and fresh notes. The dish is primarily savoury, with a subtle sweetness from seasonal vegetables and a hint of aromatic warmth from spices like ginger and turmeric.
It is also very healthy because it uses very little oil or no oil at all.
Ingredients
- Water – 4 cups
- Bottle gourd – 2 cups (cubed)
- Potato – 1–2 cups (cubed)
- Carrot – ½ cup (diced)
- French beans – 1 cup (chopped)
- Cabbage – ½ cup (chopped)
- Tomato – 1 large (diced)
- Onion – 1 medium (sliced)
- Spring onion (white part) – 2–3 stalks (sliced)
- Spring onion (green part) – ½ cup (chopped)
- Mustard leaves – 2 cups (chopped)
- Green peas – ½ cup
- Fresh kidney beans – a handful
- Jackfruit seeds – 5–6
- Ginger – 1 inch (crushed)
- Garlic – 4–5 cloves (crushed)
- Green chillies – 1–2 (finely chopped)
- Fresh turmeric – ½ inch piece
- Salt – as per taste
- Fresh coriander leaves – ½ cup (chopped)
Process of Making Chamthong (Kangshoi)
- Bring water in a large pan to start the Oil-Free Chamthong (Kangshoi) Healthy Manipuri veg Stew Recipe.
- In a broad pan heat 1 litre of water you can take little less amount .
- Add in the ginger, garlic, and green chillies. Cook for a minute or two.
- Make finely chopped of ginger, garlic & turmeric.
- When water starts boiling (bur-bur-burr) add ginger-garlic, turmeric, chillies, jackfruit seeds, kidney beans and salt.
- Boil for sometime.
- Add in the potatoes, carrots, and beans. Cook until half done.
- Wash finely and cut veggies in small small pieces that easy to eat or bite.
- When aroma of fresh veggies flavour starts spreading add remaining veggies and white part of spring onions and boil.
- Next, add the remain sliced onions, cabbage, and tomatoes these veggies are fast cooking so add these in last. Add the salt and continue to cook until the vegetables are soft. Make sure they don’t turn very pulpy.
- When veggies are half done or half cooked add leafy vegetables, green part of spring onion and continue cooking till soft.
- Just before switching off the flame or when you think recipe is done and ready to eat then add chopped coriander. Mix well.
- Remove from heat and add coriander leaves to garnish.
- Oil-Free Chamthong (Kangshoi) is ready to enjoy. Serve hot.
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