Hangam chumthong (Mustard Leaves cooked without oil)

Mustard leaves can be cooked in many ways and it is widely eaten in manipur and is one of my favourite. This preparation is very simple and healthy, prepared when u don’t want to eat any oil preparation. 

This didn’t come out really tasty as how Ema makes it , need improvement 🙂 , have to get more instruction from Ema. Readers, if you have any advice, drop by a comment.

Mustard Leaves – 1 bunch (generally the leaves the cleaned and plucked into pieces, 1 leaf or plant into 2 or 3 pieces by hand, it is not cut by a knife)

Ginger – slice it into small pieces , need a small piece.

Chilly powder – coarse powder preferred

Smoked fish or dried fish

Ngari (fermented dried fish) – little bit just for taste

Maroi (Coriander leaves, Spring Onions)

Salt to taste 

Boil water and ONLY after the water is boiled, add ginger, chilly powder, spring onion pod part & ngari. Boil it for 3-5 mins. Add the mustard leaves & let it boil untill mustard leaves are cooked completely stiring in between. I have seen in other chinese preparation that greens are generally half cooked, but we need to cook it completely, you will know it by the change in color.

Once cooked, add the smoked or dried fish, I had some ngakijou, so had put some of that. Add Salt to taste and simmer for 5 mins. Stir and add coriander leaves and serve hot with Rice. 


4 responses to “Hangam chumthong (Mustard Leaves cooked without oil)

  1. Hi Monica, you are doing great job by posting manipuri dishes. Keep it up! In this one, hangam chamthong, as you told us that it didn’t come out too good, I will like to mention some changes in the recipe which you can try out and I hope it will make the dish taste better. Remaining all procedure same till you put mustard leaves. I would suggest to put dried fish just 1-2 minutes after putting mustard leaves. Because, if you put dried fish after the leaves are cooked then it will give less time for the smoked fish to soften up and leaves to absorb the fish’s flavour well. And it may also result in overcooking of the leaves which is a complete no no in hangam chamthong. The secret of delicious hangam chamthong lies in the proper timing. The leaves should niether be half-cooked nor over-cooked. It should be taken out of the flame just as the leaves change colour from green to bit brownish. Keep checking while you cook to see the colour changes. Sprinkle fresh coriander leaves. Hope my suggestion will work… Take care and keep writing.

  2. Thanks Monica for sharing your recipe. If we grate ginger on top after its almost done it might taste better. My Ema says adding ginger(grated one) after food is almost cooked, is more healthy.

  3. Dear MOnica, couldnt help but comment on this recipe because its one of my all time favorite…..I like to believe that I make it pretty well!
    I make it like this:
    Heat the water till it boils (make sure the water is not too much-the leaves should not float).
    Before you add the onions, chillies etc., just roast the ngari for a while – it will give a very nice taste and smell and then add it.
    Add the leaves when these start boiling really well and then add the fish after the leaves also start boiling.
    Do add the ginger towards the end when you are about to add salt.
    Add salt only when you are about to put the flame off because hangaam becomes sour if you boil it after adding salt.
    Make sure you dont cover the pan after the leaves have become cooked – this also makes it sour.
    After you take the pan down from the fire, add the coriander then.
    Try this and see if you don’t make it better than your mom!!!

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