Photo: Dolon Prova · CC BY-SA 4.0 · Wikimedia Commons

Manipur · Lunch

Pucca Thongba

Traditional 22. Pucca Thongba recipe

🧺 Ingredients

• Fresh bamboo shoots (boiled, drained, cut into thin strips): 300g
• Onion (coarsely chopped): 50g
• Ginger (sliced): 6g
• Garlic (minced): 3g
• Green chilli (sliced): 3
• Fermented fish (ngari - crumbled): 8g
• Water: 350ml
• Salt: 2.5g
• Oil: 12ml
• Fresh coriander (chopped): 10g

👩‍🍳 How to make Pucca Thongba

1. If using fresh bamboo shoots, boil 10 minutes with salt water, drain (10 min) - or use pre-boiled canned (just drain)
2. Cut into thin strips (1 min)
3. Heat oil in pot over medium (1 min)
4. Add minced garlic, cook 30 seconds
5. Add sliced ginger, cook 1 minute
6. Add coarsely chopped onion, cook 2 minutes
7. Add bamboo shoot strips, stir (1 min)
8. Add sliced green chilli
9. Pour water, add salt
10. Bring to boil (3 min)
11. Add crumbled fermented fish
12. Reduce heat to medium-low
13. Simmer 10-12 minutes
14. Stir occasionally
15. Serve hot
16. ---

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