Hawaijar Paan Thongba

Colocasia cooked with fermented soyabean - a traditional and flavorful Manipuri dish

Image: Rita Khomdram @blogspot.com

Main Dish

Vegetarian

Kanglei

Curry

Pressure Cooker

Hawaijar Paan Thongba

Monday, October 30, 2023 By : Lukthel / Source / Credit Link :

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Colocasia cooked with fermented soyabean - a traditional and flavorful Manipuri dish

11 Ingredients
45 Mins
4 People

What is Hawaijar Paan Thongba?"Hawaijar Paan Thongba" is a traditional and flavorful Manipuri dish that holds a special place in the heart of the region's culinary heritage. This delectable dish is a testament to the resourcefulness of Manipuri cuisine, as it beautifully blends a variety of ingredients to create a harmonious flavor profile. This traditional Manipuri delicacy combines the rich, earthy flavors of fermented soybeans and taro or colocasia with the creamy goodness of thongba, a popular Manipuri preparation. The result is a delightful and satisfying dish that reflects the state's love for indigenous ingredients and culinary creativity.
Fermented soybeans and taro (or colocasia) are versatile ingredients in Manipuri cuisine, each bringing a unique texture and flavor to the dish. In this culinary masterpiece, these ingredients are combined with a medley of traditional spices and herbs, creating a curry that truly embodies the essence of Manipuri flavors.
The term "Thongba" in Manipuri cuisine generally refers to a curry or stew, often made with an array of ingredients like meat, fish, or vegetables, and flavored with aromatic herbs and spices. In the case of Hawaijar Paan Thongba, this curry showcases the artful combination of Fermented Soyabeen and Taro or Colocasia with a medley of traditional spices and herbs.
The ingredients are typically simmered together in a flavorful broth made from a mixture of herbs, spices, and possibly a base of coconut milk or other ingredients. The result is a rich and creamy curry that brings out the nutty and earthy flavors of the soybeans and the tender texture of taro or colocasia, all while infusing them with the bold, aromatic flavors that Manipuri cuisine is known for.
Hawaijar Paan Thongba is a testament to the culinary diversity of Manipur and its innovative use of locally sourced ingredients. It's a dish that not only tantalizes the taste buds but also offers a glimpse into the region's rich food culture and the creativity of its people. If you have the opportunity to savor this traditional Manipuri delight, you're in for a truly unique and memorable culinary experience.

Hawaijar Paan Thongba

Preparation Time
15 minutes

Cook Time
30 minutes

Total Time
45 minutes

Servings
4 servings

Ingredients
11 ingredients

Directions
8 steps

Ingredients

Primary

	400g - Colocasia or Taro For big size Colocasia, cut into small pieces.
	1 tbsp - Edible oil
	1 Medium size - Onion
	1 handful - Winter leek or Chinese chives
	1 tsp - Cumin powder
	1 tsp - Chilli powder
	1/2 cup - Fermented soyabean
	5-10 leaves - Coriander leaves
	4-5 pieces - Ngari (fermented fish)
	2-3 pieces - Dried fish
	1 tsp - Machal Powder Mix of most common used ingredients available in Manipur

Directions

1
Cook the Colocasia in a pressure cooker in high flame. Once it whistles, turn down the heat and keep it on low flame for 5 more minutes allowing pressure to build up and soften the Colocasia and turn it off. Leave it like so until the pressure reduces on its own.
2
Heat the oil in a wok/ skillet in medium flame and stir fry the onions and winter leek or chives together. Add the cumin powder and machal powder and stir fry together for 2-3 minutes until they wither.
3
Drain the water from the Colocasia cooker and take out on a bowl.
4
Add the fermented fish (Ngari if included) and stir, then add the cooked Colocasia to the skillet and fry. Add chilli powder, stir it well.
5
Add 2/3 cups of water or your required amount but it should not be stew. Boil it with full heat for few minutes.
6
Add the dry fish (if included) and the fermented soyabean.
7
Turn the heat down and make it boil under medium heat, close the lid and let it shimmer. Cook it for about 10 minutes.
8
Add salt and turn of the heat. Add the coriander leaves for garnish.