Yongchak Eronba

Name: Yongchak Eronba
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Manipuri
Ingredients: 2 - Stinky Beans (Yongchak); 5/6 - Green chilli; 3 pieces - Potato; Half Cup - Spring onion; As required - Salt

Yongchak Eronba, a Manipuri mash made with stinky beans, chilies, and herbs. A year-round dish balancing flavor, tradition, and cultural heritage.

Main Dish

Vegetarian

Stinky Bean

Meetei

Curry

Manipuri

Pressure Cooker

Yongchak Eronba

Saturday, February 12, 2022 8:05:47 AM GMT By : Mathou Khangembam

5.0 2 Reviews Add Review

Yongchak Eronba, a Manipuri mash made with stinky beans, chilies, and herbs. A year-round dish balancing flavor, tradition, and cultural heritage.

5 Ingredients
25 Mins
4 People

Yongchak Eronba – Manipuri Stinky Bean MashYongchak Eronba is a beloved Manipuri dish prepared with the long, aromatic beans known as Yongchak (tree bean or stinky bean). This version of Eronba showcases the adaptability of the recipe: when fermented fish (Ngari) is absent, cooks fry whole dry chilies in oil until crispy, along with onions, garlic, or chives. The fried mixture is then crushed with salt and added to the vegetables, creating a flavorful substitute for Ngari. The taste may differ slightly, but it remains delicious—proof that Eronba can evolve without losing its essence.
Flavor and PreparationThe dish is rustic yet vibrant, combining the earthy crunch of Yongchak beans with the fiery heat of chilies and the aroma of herbs. The mashed texture, balanced with salt and smoky undertones, makes it hearty and satisfying. Whether prepared with Ngari or its vegetarian substitute, Yongchak Eronba retains its bold character and remains a staple of Manipuri kitchens.
Cultural ImportanceEronba is more than food—it is a symbol of community and tradition. Served at family meals, feasts, and gatherings, it reflects the ingenuity of Manipuri cooking, where seasonal vegetables are transformed into dishes that carry both flavor and heritage. Yongchak Eronba, in particular, is more widely popular among all types of eronba and is cherished for its distinct aroma and its role in connecting people to the land and its produce.
Abundance and AvailabilityOne of the reasons Yongchak Eronba is so popular is the year-round availability of Yongchak beans in Manipur. While their peak season brings an abundance of fresh pods to local markets, dried and preserved forms ensure that this ingredient remains accessible throughout the year. This makes Yongchak a reliable staple, celebrated not only for its taste but also for its resilience in Manipuri food culture.
A Dish of Seasons and RegionsYongchak is mainly imported from Moreh, a border town in Manipur, and some are even brought in from Burma (Myanmar). It is also marketed from regions like Jiri and Ukhrul, each source offering beans with slightly different tastes. Despite these variations, Yongchak remains available throughout the year in Manipur’s bustling markets, especially the iconic Ima Keithel (Khwairamband Keithel). Other major keithels (markets) where Yongchak is sold include Kwa Keithel, Nagamapal Keithel, Mao Keithel, Lamangdong Keithel, Samurou Keithel, Moirang Keithel, Nambol Keithel, and Lamlong Keithel. This widespread availability ensures that Yongchak Eronba continues to be a dish of both everyday meals and festive occasions.

Yongchak Eronba

Preparation Time
10 minutes

Cook Time
15 minutes

Total Time
25 minutes

Servings
4 servings

Ingredients
5 ingredients

Directions
6 steps

Ingredients

Primary

	2 - Stinky Beans (Yongchak)
	5/6 - Green chilli Raw preferred
	3 pieces - Potato Peeled
	Half Cup - Spring onion Chopped
	As required - Salt

Directions

1
Take peeled Petai beans (Yongchak), peeled potato, dried red chilies and pressure cook until two whistles.
2
Take Ngari (a manipuri fermented fish) roast it in low flame and sprinkle a little bit of water and soak in it.
3
Take the pressure cooked chilies in a bowl , mix it with the Ngari, add salt (as per your taste) and mash it with your hand.
4
Mix all the pressure cooked vegetables along with the ngari paste and add water (preferably left over water from the pressure cooker or lukewarm water). The consistency shouldn't be very watery.
5
Season it with coriander, raw chopped onion or any other favourite seasoning herbs.
6
Viola!!! your yongchak eronba is ready.