Tuesday, 25 June 2019

Singju 


Singju is a very healthy popular Manipuri salad and is eaten mostly as snacks. Singju can be made with various types of vegetables, leafy vegetables and herbs. Some of the herbs are locally found only in Manipur.
Cabbage, lotus stem, coriander leaves, spring onion, onion, stink bean, cauliflower, raw papaya, banana flower are some of the vegetables used for making singju.
There is vegetarian version and the other is the non - vegetarian, one where the fermented fish is added.
I learnt this recipe from a lady who belongs to the Kuki tribe in Manipur. There are many ways each one makes singju. This is her version. She used cabbage, onion, coriander leaves and boiled white peas with crushed roasted chillies and salt.
Here I have add lotus stem, roasted perilla seeds (Bhangira / Bhangjeera) power with Pink salt and roasted chickpea powder in addition to the above ingredients.

Ingredients
1 cup of Cabbage cut into thin slices
Few slices of Lotus Stem
1 small Onion sliced
1/2 cup of White Peas boiled
2 tbsp Coriander leaves chopped
1 tbsp Roasted Chickpea powder
2 Roasted Red chillies crushed or as per the spiciness you like
1/2 tsp Roasted Perilla seed powder with Pink Salt
Add salt if required




Method
Take a bowl, add the cabbage, lotus stem, onion, boiled white peas, roasted chickpeas powder, roasted crushed chillies and roasted perilla seeds powder with pink salt. Mix all the ingredients together. Add the coriander leaves and mix the ingredients together. Serve it immediately.


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