Tharoi thongba(water snail)

In Manipur, there are three types of tharoi- loubuk tharoi, tharoi ninggabi and lai tharoi. The best time to have tharoi is before the monsoon season. Tharoi is cooked usually with loklei, ngari and specially with mukthrubi mana (a well known Manipuri herb). Among the various tharoi found in Manipur, Lai  tharoi is more tasty than the other varieties found,so it is costlier. It is eaten before cheiraoba(new year of Meitei).So to prepare this tasty Manipuri cuisine you will need...

Ingredients:

Tharoi

Potato 3-5(medium sized)

5-7 loklei(galangal)

5-6 ngari
A piece of ginger

10-15 dried red chillies

A few maroi napakpi(chinese chives)

A few maroi nakupi( chives)

A few awa fadigom(culantro)

A few coriander leaves

A few mukthrubi mana (Sichuan pepper leaves)

2tbsp oil

Salt to taste

Steps of preparation:

 

    





 
 

     1. Soak the tharoi in water at least one day in advance and cut both the faces and add few rice grains to cleanse out all the nasty stuff from inside the shell.

     2.On the next day wash the tharoi properly in fresh water. And put the tharoi in a pressure cooker for 3-4 whistle.

    3.And on another pressure cooker put the potatoes, loklei(galangal),chilli  and cook for1 whistle.

    4.Now pour out the potatoes, loklei(galangal),chilli on a vessel.

5  5. Roast the ngari on a pan and mash them together,add salt according to taste, add water till the desired consistency in the gravy.

    6.After that pour out the tharoi on another vessel and drain all the water.

    7.Next on another pan put the tharoi and fry it for 10 minutes by adding some salt.

    8. Heat oil on a pan and toss the napakpi, nakupi,samaroi, ginger, mukthrubi mana till it turn brown and add the previous mixture and stir them together now add the tharoi and let it boil for 5-7 minutes.

    9. Now add a few mukthrubi and coriander leaves and turn off the flame and its ready to serve.