Maroi Nakuppi Thongba

A Manipuri curry of Chinese chives simmered with spices. A simple, flavorful dish loved for its authenticity and cultural heritage.

Maroi Nakuppi Thongba

author

Image: Tania Gogoi

Main Dish

Vegetarian

Meetei

Curry

Manipuri

One Pan

Spicy

Maroi Nakuppi Thongba

Monday, March 25, 2024 11:20:58 AM GMT By : Lukthel /

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A Manipuri curry of Chinese chives simmered with spices. A simple, flavorful dish loved for its authenticity and cultural heritage.

19 Ingredients
45 Mins
4 People

Maroi Thongba – Manipuri Chinese Chives CurryMaroi Thongba is a traditional Manipuri dish that highlights the fresh, aromatic flavor of Maroi Nakuppi (Chinese chives) cooked in a savory broth. This simple yet flavorful curry is seasoned with local spices, creating a dish that is light, wholesome, and deeply satisfying.
Flavor and PreparationThe chives are simmered gently with garlic, ginger, and green chilies, allowing their natural fragrance to infuse the broth. The result is a curry that balances the fresh herbal taste of Maroi Nakuppi with the warmth of spices, making it a perfect companion to rice or bread.
Cultural Importance
Maroi Thongba is cherished in Manipuri households for its simplicity and authenticity. It reflects the culinary heritage of the region, where locally available herbs are transformed into nourishing dishes. Loved by both locals and visitors, it is often served as a side dish during family meals, festive gatherings and many grand feasts.
Why It Stands Out
This dish is more than just a curry—it is a celebration of Manipuri flavors, showcasing how everyday herbs can create a meal that is both comforting and memorable. Its distinctive taste and cultural roots make Maroi Thongba a timeless favorite in Manipuri cuisine.

Maroi Nakuppi Thongba

Preparation Time
15 minutes

Cook Time
30 minutes

Total Time
45 minutes

Servings
4 servings

Ingredients
19 ingredients

Directions
13 steps

Ingredients

Primary

	2 cups, chopped - Maroi Nakuppi (Chinese Chives)
	1, peed and cubed - Potato
	1/2 cup - Goundnut
	1/2 bowl (15-20 numbers) - Bori (Black Lentils Nuggets)
	1 small size, crushed - Ginger
	10 flakes - Garlic Ginger garlic paste can be used with 1/2 tbsp
	1 medium size, sliced - Onion
	6 tbsp - Oil
	1 tsp - Chilli powder
	1 tsp - Coriander seeds powder
	1 tsp - Machal (Spice mix) ½ tsp coriander seeds 4 black peppercorns ¼ tsp cumin seeds A pinch of carom seeds
	1/2 tsp - Turmeric powder
	5, slit lengthwise - Green chilli
	As required - Salt
	2, shreded - Bay leaves
	1 pinch - Asafoetida
	1/2 handful - Cilantro leaves
	1 tsp, crushed - Hooker chives roots
	3 pieces - Citrus Latipes (Heiribob)

Directions

1
Heat the oil (3 tbsp) in a pan till smoking.
2
Stir fry the groundnuts for about 2 minute and take out immediately in a bowl.
3
Again stir fry the Bori (Black Lentils Nuggets) till it turns to slightly brown colors and take out in a bowl.
4
Fry the chillies if red chillies are used for 1/2 a minute.
5
Add the remaining 3 tbsp oil or required amount and heat it till smoking.
6
Add the bay leaves, add asafoetida, once they splutter, pour the sliced onions.
7
Once the onions turn translucent, add the ginger garlic paste. Hooker chives roots can be added.
8
Introduce the whole cumin seeds and powdered spices and give a thorough stir.
9
Add the maroi nakuppi, potatoes, fried peanuts, heiribob, green chilli or red chilli and boris and give all the ingredients a good stir.
10
Keeping the flame simmering, cook for 2 mins.
11
Season it with turmeric powder, chilli powder and salt to taste.
12
Pour 1 cup of water. Give a good stir occasionally and cook for a for 10 minutes.
13
Garnish with chopped cilantro leaves. Maroi thongba is ready to serve.

Watch Video

Maroi Nakuppi Thongba

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