Shingju? Yes, you heard it right. Shingju, the word itself makes your mouth water. If you had tasted it, you know it all. If you hadn't, it is a must try. So, what is Shingju you may wonder! Shingju is a spicy Manipuri salad, a delight for those who love hot and spicy food.
Singju is a speciality of Manipuri cuisine, particular of the Meitei community. Owing to its popularity, it has come to be consumed by most people in the region. The salad, made of different green vegetables specific to the region, is eaten as snacks, starters or a side dish. There are different types of Shingju you can make depending on the choice of raw leafy ingredients.
Here's how to make simple Shingju:
Ingredients for Shingju:
A firm ball of cabbage small-medium
10 grams fresh green pea leaves
1 cup boiled grams or channas
1 lotus stem
5 long drief red chillies
1 tbsp ground black sesame seeds
2 tbsp Besan
2-3 pieces of ngari or fermented fish (can avoid it for veg salad)
One small onion
Salt to taste
How to prepare Shingju:
1. Slice the cabbage into thin fine shreds and the lotus stem. Do not chop. Keep it aside.
2. Shred the green pea leaves.
3. Make a fine paste of the chillies and roasted ngari.
4. Lightly toast the sesame seeds and grind them.
5. Slice the onion finely. Do not chop.
6. Light-brown the besan on a flat pan in low flame.
7. Mix them all in a bowl. Add salt to the mixture along with the boiled channas. Mix them well with your fingers and serve it fresh in a fine platter.
Tips for non-veg Shingju: Add pounded or shredded smoked meat to the mixture.