Singju
AI-drafted · awaiting admin review
A crunchy salad of finely shredded cabbage, lotus stem, banana flower and herbs, dressed with roasted gram flour, perilla seeds and chilli.
Region: ManipurOccasion: Snack; evening street food and side dishTime: 25 minServes: 4Vegan
Ingredients
- 2 cups finely shredded cabbage
- 1 cup thinly sliced lotus stem (thambou) or kohlrabi
- ½ cup finely shredded banana flower, soaked in water
- ½ cup sliced onion
- A handful of mint, coriander and maroi or other local herbs
- 2 tbsp besan, dry-roasted until golden
- 1 tbsp perilla seeds (thoiding), roasted and crushed (or sesame)
- 2–3 dried red chillies, roasted and crushed
- Salt to taste
Method
- Shred all the vegetables as finely as possible and drain the banana flower.
- Dry-roast the besan on low heat until golden and fragrant.
- Roast and crush the perilla seeds and chillies.
- Put all the vegetables and herbs into a bowl. Add the besan, perilla, chilli and salt.
- Toss well with your hands and serve immediately, before the vegetables soften.
History
Singju is a traditional Meitei salad. Many households and stalls add roasted ngari (fermented fish) to the dressing; this version leaves it out.
Significance
Singju is sold at roadside stalls across Imphal, especially in the evening, and is eaten as a light snack or with a meal.