Kangshoi | Vegetable Stew with Dried Meat

Kangsoi : North East Indian Food

Kangshoi is a Manipuri style healthy vegetable stew usually prepared with seasonal vegetables and fresh water fish, dried/fermented fish or dried meat. The kangshoi that I have prepared here is more of a Naga style, where we have added dried meat. The stew is light, easy to cook, incredibly nutritious and acts as a booster. Here slow cooking does a lot of trick to an otherwise humble stew. The best thing about this stew is that there are no rules except for the potato, which is mandatory and can be replaced with tapioca.

Naga style Kangshoi

Ingredients

1.     Potato 1large peel and chop into cubes

2.     Onion 1medium thin slices

3.     Tomato 1medium thin slices

4.     Spinach 150 grams

5.     Ginger 1inch pounded

6.     Garlic 4 to 5pods pounded

7.     Green Chili 5 to 6 fine chopped

8.     Salt as per taste

9.     Dried Meat 50 grams

 

Kangshoi : Vegetable stew from North East India

Preparation

1.     Take a deep cooking pot, add your potato, onion, green chili, tomato, dried meat, salt as per taste and 3 cups of water into the pot. Stir it well, cover and let it boil for 10 minutes on a medium flame.

2.     Add your pounded ginger and garlic paste – stir it, cover and cook it for 10 minutes.

3.     Once the potatoes are cooked- scoop them out in a bowl, mash and put them back into the pot.

4.     Finally add the spinach and let it boil for 2 to 3 minutes and serve it hot!

I hope you loved this North East Indian recipe, do let me know your thoughts in the comments.

RECIPE VIDEO