Manipur Kangshoi Seasonal Vegetable Herb Clear Soup Meitei

Ingredients

• 3 cups mixed seasonal vegetables — any combination: drumstick pods, flat beans, colocasia stems, pumpkin, young banana, water hyacinth stem, radish, brinjal
• 1 bunch maroi nakuppi (Manipuri spring onion herb — or substitute regular spring onion)
• 1 tsp ginger — sliced
• 2 green chillies — whole
• 1/4 tsp turmeric
• 2 cups water
• 1 tbsp mustard oil for finishing
• Salt to taste

Method

1. Cut vegetables into similar sizes. Separate by cooking time — harder vegetables like drumstick pods and pumpkin take longer.
2. Bring 2 cups water to a boil. Add sliced ginger, whole green chillies and turmeric.
3. Add the harder vegetables first. Cook 5 to 6 minutes.
4. Add the remaining vegetables. Cook 8 to 10 minutes until all are tender.
5. Kangshoi is intentionally a very clear, thin broth — Meitei cooking strongly avoids thickeners.
6. Add 1 tbsp mustard oil directly to the finished soup.
7. Stir — raw mustard oil finish is the Manipuri signature.
8. Add maroi nakuppi (spring onion herb). Turn off heat.
9. The herb should just wilt in the residual heat.
10. Season with salt. The soup should be light, clean and fragrant from the herbs.