Finely shredded raw vegetables mixed with roasted fermented fish, toasted sesame and fresh chilli — the essential daily raw salad of Manipur eaten as a palate opener at every meal.
Ingredients
2 cups mixed shredded raw vegetables — any combination of: banana flower inner petals, lotus stem, cabbage, water chestnut, water hyacinth stem (thambal), flat beans, raw papaya, raw mango — all cut into very thin matchsticks or finely shredded
2 pieces ngari — roasted and ground to coarse powder
1 tbsp sesame seeds — dry-roasted
2 fresh green chillies — very finely sliced
1 tsp mustard oil
1 tsp lemon juice
2 tbsp fresh coriander
Salt to taste only if needed
Method
For banana flower petals: remove outer layers, slice the inner pale petals paper-thin and soak briefly in lemon water to prevent browning.
For lotus stem: peel and slice into thin rounds, soak in cold water.
Prepare all vegetables: shred or cut into very fine matchsticks.
Roast ngari pieces in a dry pan 2 minutes. Cool and grind coarsely in a mortar.
Dry-roast sesame seeds 2 to 3 minutes until golden and popping.
In a bowl combine all the prepared raw vegetables.
Add the ground ngari powder and roasted sesame seeds.
Add finely sliced green chillies.
Add mustard oil and lemon juice. Toss well.
Taste before adding salt — ngari provides significant saltiness.
Add fresh coriander. Toss once more. Serve immediately — singju loses its crunch and freshness within 30 minutes.