Kangshoi (also known as Chamthong) is a simple, healthy Manipuri vegetable stew that is mildly spiced and typically made with seasonal vegetables, herbs like maroi nakuppi (spring onion/chives), and sometimes ngari (fermented fish). It’s a light and warming dish, often served with rice.
🌱 Basic Vegetarian Kangshoi (Chamthong)
Ingredients:
- Water – 3-4 cups
- Cabbage – 1 cup, roughly chopped
- Potato – 1, peeled and diced
- Carrot – 1, sliced
- Green beans – a handful, cut
- Maroi nakuppi (spring onions) – chopped (or substitute with chives/spring onion greens)
- Garlic – 4-5 cloves, crushed
- Ginger – ½ inch, sliced
- Green chilies – 2 (or to taste), slit
- Salt – to taste
- Mustard oil – 1 tsp (optional, for aroma)
- Fresh coriander – for garnish (optional)
Instructions:
- In a deep pot, bring water to a boil.
- Add crushed garlic, ginger, and green chilies. Boil for 5–7 minutes.
- Add the chopped vegetables (potato, carrot, cabbage, beans).
- Cook on medium heat until all veggies are tender (10–15 minutes).
- Add salt to taste.
- Add chopped maroi nakuppi in the last few minutes of cooking.
- Drizzle a bit of mustard oil for aroma (optional).
- Garnish with coriander and serve hot with steamed rice.
🐟 Non-Vegetarian Kangshoi (with Ngari or Fish)
Additional Ingredients:
- Ngari (fermented fish) – 1-2 pieces (optional)
- Dried or smoked fish (like phabou nga or ngasang) – cleaned and broken into pieces
Instructions (changes only):
- After adding water and before vegetables, add ngari or smoked fish to the pot.
- Let it boil with the garlic, chilies, and ginger to infuse flavor (5–7 minutes).
- Then follow the rest of the vegetarian recipe.
📝 FAQs on Kangshoi Recipe
❓ What is Kangshoi?
Kangshoi, also called Chamthong, is a traditional Manipuri vegetable stew made with seasonal vegetables, garlic, ginger, and herbs. It is light, healthy, and typically served with steamed rice.
❓ Is Kangshoi vegetarian?
Yes, the basic version is vegetarian. However, in traditional Manipuri households, it is often made with ngari (fermented fish) or smoked fish, making it non-vegetarian.
❓ What vegetables can I use in Kangshoi?
You can use a variety of seasonal vegetables such as:
- Cabbage
- Potatoes
- Carrots
- Green beans
- Pumpkin
- Colocasia (arbi)
- Lotus stem
- Yongchak (tree bean)
❓ What is Maroi Nakuppi?
Maroi Nakuppi is a local Manipuri herb similar to chives or spring onion greens. It gives Kangshoi its distinct aroma and flavor.
❓ Can I skip Ngari or fermented fish?
Yes, you can skip ngari to keep the dish vegetarian or vegan. The flavor will still be mild and comforting with ginger, garlic, and fresh vegetables.
❓ Is oil used in Kangshoi?
Traditionally, Kangshoi uses little to no oil. However, a few drops of mustard oil may be added at the end for flavor.
❓ Is Kangshoi spicy?
Not typically. It is a mild stew with just a few green chilies added for a subtle kick. You can adjust spice levels to taste.
❓ What is the best way to serve Kangshoi?
It is best served hot with steamed rice, usually as part of a Manipuri meal alongside chutneys, dry fish, or side vegetables.
