Kihom Thongba

Sweet and spicy pineapple curry

Image: Anju Thokchom @facebook.com/eigimathel

Dessert

Healthy

Fruit

Kanglei

Snack

One Pan

Sweet

Kihom Thongba

Sunday, August 18, 2024 By : Lukthel /

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Sweet and spicy pineapple curry

13 Ingredients
40 Mins
6 People

Kihom Thongba is a delightful Manipuri dish made from ripe pineapples, offering a unique blend of sweet and savory flavors. In this traditional curry, juicy pineapple pieces are cooked with aromatic spices, creating a rich, tangy-sweet sauce that perfectly complements the tropical fruit's natural sweetness. Kihom Thongba is often served with rice and is a refreshing addition to meals, particularly during the summer months when pineapples are in season. This dish showcases the creative use of local fruits in Manipuri cuisine, adding a burst of freshness to the table.

Kihom Thongba

Preparation Time
10 minutes

Cook Time
30 minutes

Total Time
40 minutes

Servings
6 servings

Ingredients
13 ingredients

Directions
8 steps

Ingredients

Primary

	1 medium pineapple - Pineapple Finely chopped in 1 cm square
	20-30 g - Kismis
	3 blocks of 1 inch cube - Jaggery Finely chop or cut into thin slice.
	1 tsp - Red Chili powder
	1/2 tsp - Cumin Seeds powder
	1/4 tsp - Turmeric powder
	1 tsp - Mustard seed
	2 leaves - Bay leaf
	2 tbsp - Mustard oil
	To taste - Salt
	1 tsp - Cumin seeds (Ungrinded)
	1 tsp - Funnel seeds
	5 leaves - Mint leaf

Directions

1
Take a pan and heat the oil till it smoky.
2
Add the bay leaves, ungrounded cumin seeds, funnel seeds and mustard seeds, give a nice stir and fry it for few seconds.
3
Add the chopped pineapple and stir it well and let the pineapple and ingredients blends together.
4
Add the kismis, put the heat in low flame and cover with a lid for 5 minutes.
5
Open the lid and add red dry chili powder, turmeric powder, cumin seeds powder, stir it well and keep it for 2 minutes.
6
Add 1 and 1/2 cup of water, stir and bring it to boil. Amount of water can be vary but it should be gravy.
7
Maintain the liquid consistency and add the jaggery. Bring it to boil for 2 minutes.
8
Add little amount of water if needed and let it boil for 5 minutes till it becomes sticky and gravy under low flame. Add salt to taste and stir it well. Turn off the flame. Transfer the contents into a bowl and garnish with mint leaves.