Yongchak shingju

Shingju is a special side dish for the Meiteis. There are various type of shingju available in Manipur. Among the various type of shingju available, yongchak shingju is one of the most popular.  .
Yongchak has a unique smell. Its beans are rich in protien. It is also called bitter bean, twisted cluster bean, sato, kampai, zaw ngtah,peteh or petai. It is one of the best winter side dish for the Manipuries. Yongchak season will soon be over and it is hard to find the fresh yongchak so I am ready to prepare it........



                                                              
                                                            

                                                              Ingredients

                                                           2 yongchak(fresh)
                                                           a few ngari
                                                          10-15 red dried chillis
                                                          a few onion spring
                                                          a few coriander leaves
                                                          salt to taste


                                                                

Steps of preparation:

1. You will need yongkhot to scrap the yongchak easier.

2.After scraping off then remove the hard edges of yongchak with a knife.

3.Now cut the yongchak thinly as you like.

4.Roast the ngari along with the red dry chillies.

5.Mix the roasted ngari with chilli and salt and pound them together till they are mixed well.

6. Add the thinly cut yongchak along with the pounded paste and mix them well.

7.Add the onion leaves and the corriander leaves on top of it and a delicious yongchak singju is ready.