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Manipuri style vegetable curry bowl served with rice and cilantro
Spicy Indian vegetable stew with fresh cilantro

Manipuri-Style Vegetable Bowl (Chakluk Variation)

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
This dish exemplifies the Manipuri 'Kangsoi' technique, which is essentially a zero-oil stew. Unlike typical Indian curries that rely on frying spices in fat (tadka), this method relies on boiling to extract flavor. This preserves water-soluble vitamins and enzymes, resulting in a clean, herbaceous flavor profile where the pungency comes from fresh ginger and green chilies rather than toasted spices.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 350 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Heavy-Bottomed Pot with Tight Lid: Essential for the "steam-simmer" technique. A tight lid prevents the small amount of liquid from evaporating, steaming the vegetables in their own flavorful juices.
  • Wooden Spoon: Metal spoons can break the delicate potatoes and spinach into mush during stirring. Wood is gentler.

Allergen Information

⚠️ Dairy

Instructions

1 ✓

Combine vegetables, aromatics, and water. Simmer covered.

Tip: Using a lid is essential to create a steam cycle within the pot, cooking the vegetables evenly without evaporating the flavorful broth.
2 ✓

Serve hot with rice and yogurt.

Tip: The yogurt provides necessary fat and probiotics to balance the lean, high-fiber vegetable stew.

Recipe FAQ

Flavor profile?
It's very simple and clean. The flavor comes from the vegetables themselves.
Chili?
The green chili adds aroma, not just heat. Slit it lengthwise.
Rice?
Serve with sticky or jasmine rice.

Ingredients

  • 1 cup Basmati Rice
  • 2 cups Mixed Veg (Spinach, Peas, Potato, Beans)
  • 1 inch Ginger (crushed)
  • 2 pcs Green Chili (slit)
  • 1 tsp Salt
  • 1 cup Water
  • 0.5 cup Yogurt (to serve)