The one region that gave all the BM marathoner jitters was the North Eastern States! We researched and browsed so much worth the Doctorate of Tribal studies title!!However, for me this was one of the NE states that got done first.. Read on and you will know how….

Manipur,also known as the – Land of Jewels, is one of the NE states and was earlier known as Kangleipak / Meetrileipak and some other 20 different names!!The history of Manipur dates back to about 3000 B.C.Before becoming a part of India, Manipur was one of the many hundreds of kingdoms of South and South East Asia.

Manipur has its traditional way of living and though their religion and customs were followed in the beginning, many turned to Hinduism but during the  British rule, many converted to Christianity.

This state is a home to many places of tourist interest and houses a orchid park that has 110 rare varieties of orchids.

Coming to the cuisine part, it is interesting to note that the highest number of chili is planted and consumed in this state!

Fish,rice and vegetables are the staples here along with green leafy vegetables. Almost every house has a kitchen garden.

One of the most popular ingredient in this cuisine is the fermented fish paste called Ngari. I read that there is even a proverb to stress the importance of this ingredient. A Manipuri can survive without a meal a day but cannot survive with Ngari a day!

This cuisine boasts of more than 200 dishes and has both vegetarian and non vegetarian dishes. This cuisine is a combo of both boiled/ steamed dishes which are spicy so it is healthy and delicious

Along with the traditional dishes from this state, one can also see the Chinese and North Indian influence in some dishes.

For today’s post, I have made a simple rice dish with a potato side dish….

Behind the scene:

As soon as this Mega MArathon was announced, I went in search of book that I could the regional recipes, and the first book that I got was the 1000 Indian recipes cookbook. The recipe that caught my attention was this rice dish and I happily bookmarked it for this state and it was one of the first NE state dishes that I cooked.A very simple rice with vegetables ,almost a one pot meal that has a nice flavor and was appreciated by all.The masala paste is a bit unusual and I think that is what made this dish very flavorful.

The potato curry was easy to make and a bit different from what we regularly make here.It had mixed reactions. The kids did not want it and the adults ate it coz I made it!

I used:

Rice – 1/2 cup, cooked
Ghee- 1 teaspoon
Onion-1, chopped
Tomato – 1, chopped
Mixed vegetables- a little of carrot, cauliflower, potato,peas, chopped[except peas] and cooked
Salt to taste
Coriander leaves to garnish

For the paste:

Coriander seeds – 1 tablespoon
Garlic- 3 pods
Ginger- 1″ piece
Red chilies- 2

Grind the ingredients for the masala paste along with some water and keep aside.

Add the paste and saute for a couple of minutes and then add the tomato and cook till it is soft. Then add the cooked vegetables and mix gently.

Add salt and the cooked rice and reduce the flame and cook for another 2 minutes for the flavors to blend.

Serve this rice garnished with coriander leaves and enjoy it with a simple potato curry-Manipur style…

I made this rice from the 1000 Indian recipes Cookbook and hence this goes to the  Cookbook Challenge of the month….

Now to the second dish from the state of Manipur….

I used:
Adapted from: Leirang

Onion-1, finely chopped
Red chili-2
Oil-1 teaspoon
Salt- to taste
Coriander leaves to garnish

Heat oil in a pan and add the red chilies. Fry for a few minutes till it turns brown. Be sure to open up the windows and turn on the exhaust. Crush this in a motor and pestle and keep aside. Boil and peel the potato.

Add a little oil to the pan and saute the onions till brown. Add the roughly mashed potatoes and add salt.

Mix well and serve with fried rice / steamed rice….

Bon Appetit…

23 thoughts on “Chak Angouba & Aloo Kangmet | Manipuri Fried Rice & Mashed Potato Curry”

  1. Wish I had picked up that book! Chak Angouba looks delicious and for me, you cna never go wrong with potato as long as it is well seasoned.

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