Nongmangkha Mapal Yongchak Kangou

Phlogacanthus thyrsiformis flower stir fry with Tree bean

Image: Rita Khomdram @blogspot.com

Side Dish

Healthy

Kanglei

Stir-Fry

One Pan

Spicy

Nongmangkha Mapal Yongchak Kangou

Friday, January 19, 2024 By : Lukthel / Source / Credit Link :

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Phlogacanthus thyrsiformis flower stir fry with Tree bean

11 Ingredients
40 Mins
4 People

Nongmangkha or Malabar (Phlogacanthus thyrsiformis) nut is a plant that has been acknowledged since time immemorial for its medicinal properties. Its leaves as well as its flowers are used in Manipuri cuisine. The leaves are used in preparing a special dish called Suktani, a sweet preparation usually served in vegetarian feasts. The leaves can also be used by boiling in water as a refreshing bath water for people suffering from cold and flu. The flowers are eaten stir-fried as well as curried.

Nongmangkha Mapal Yongchak Kangou

Preparation Time
15 minutes

Cook Time
25 minutes

Total Time
40 minutes

Servings
4 servings

Ingredients
11 ingredients

Directions
3 steps

Ingredients

Primary

	1 cup - Nongmangkha (Phlogacanthus thyrsiformis) flower
	2 cups, chopped - Potato
	1/2 cup - Peas (shelled)
	1 pod, scrapped and cut into 1/2 inch pieces - Yongchaak (tree bean)
	4/5, chopped - Green Chilies
	1, sliced - Onion
	1 - 2 shredded - Bay Leaves
	1/2 tsp - Cumin powder
	1/2 tsp - Coriander powder
	8 tbsp - Mustard Oil
	1 tsp - Turmeric powder

Directions

1
In a wok, heat the oil till smoking and add bay leaves, onion, green chillies and fry for a minute, then add turmeric, cumin powder, coriander powder and cook for another 1 minute or till the onion becomes brawny color on edge.
2
Add the potatoes and tree beans and cook till the potatoes are almost cooked, then add green peas and salt. Stir occasionally until all the vegetables are cooked.
3
Finally, add the Nomangkha flowers, stir and cook for a minute. Turn the heat off. If cook longer, the taste will become bitter.