While cooking, many of us must have gone through a panic moment when we realized we had run out of onions and garlic. Does it ring a bell? If yes, you can get some help from the North Eastern states of India. Stock some Maroi Nakkupi. It is a grass-like herb akin to chives, also known as Dunduko Saag. This herb is a favoured alternative for garlic and onion in cooking, particularly in Manipur. Flat leaves, stalks, and unopened flower buds are all implemented. It is employed as a flavouring agent in Manipuri culinary delights such as eromba, bora, singju, and ametpa. Crushed leaf juice is also used in traditional folk medicine to treat fungal or bacterial diseases.
Several studies have shown that Allium hookeri (the scientific name of Maroi nakupi) has antioxidant and anti-inflammatory properties. Almost all traditional Manipuri meals include the plant as a spice/condiment, either in dry or fresh form. It serves as an excellent additional nutrition, ensuring household food security and assisting in times of food crises. Maroi nakupi, a cholesterol-free edible green, has been consumed as a spice or a vegetable raw, fresh, cooked, or boiled, as well as in salads and soups. Young, healthy leaves are sweet and soft, and they are broadly utilized in many Asian recipes in South Asian countries.
Dried maroi nakupi, Image Source: The Manipuri Kitchen@Facebook
According to scientific studies, this spice has more vitamin A than any other member of the Alliaceae family. Furthermore, carotenes, zeaxanthin, and lutein are antioxidants in green leaves. These substances protect the human body from lung and oral cavity malignancies. Maroi nakupi is one of the highest sources of vitamin K, which may help with bone health by strengthening and increasing bone production. Adequate vitamin K levels in the diet aid in the prevention of neuronal damage in the brain.
Regular consumption has been found to decrease cholesterol when included in a balanced diet. Consuming 100g of Maroi nakupi daily with each meal may improve digestion and increase appetite. It aids the body's digestion of fatty foods and aids in weight loss. It works wonders in giving relief from exhaustion and fatigue. It reduces blood vessel stiffness and so helps to lower overall blood pressure.
Garlic chives, also known as Allium tuberosum or Yenum Nakuppi, the small grass-like herb, have culinary and therapeutic applications. Garlic chives have a high nutritious value of only 30 calories per 100 grams. They are low in fat, high in dietary fibre and protein, and high in vitamin C and carotene. Yenum is also a good source of calcium. They also include B1 and B2 vitamins. People in Manipur used to cook Yenum Nakuppi in various ways, including frying with other vegetables, boiling, and eating it fresh with chutney or fries!
Maroi Thongba
Delicious maroi thongba, Image Source: tolentomba @instgram
Ingredients:
- 2 cups maroi nakuppi(cleaned and chopped)
- 1 medium potato (peeled and chopped into cubes)
- 1 onion (sliced)
- 1/4 cups peanuts
- 10 dried lentil balls or bori
- 1-inch ginger roots
- 10 cloves of garlic
- 1/2 teaspoon whole cumin seeds
- 1 tsp chilli powder
- Salt to taste
- 6 tbsp cooking oil
- 2 bay leaves
- 1/3 tsp turmeric powder
- A pinch of asafoetida
- A handful of fresh coriander
Special spice mix
- ½ tsp coriander seeds
- 4 black peppercorns
- ¼ tsp cumin seeds
- A pinch of carom seeds
Dry roast these four spices and grind them to a powder
Method
- Heat a pressure cooker and pour the oil, and heat till it comes to a smoking point
- Reduce the flame and fry the peanuts till they turn light brown. Take out them from the oil and keep aside
- In the same oil, fry the sun-dried lentil badi and set them aside
- Add the bay leaves; once they splutter, pour the sliced onions
- Once the onions turn translucent, add the ginger garlic paste
- Introduce the whole cumin seeds and powdered spices and give a thorough stir
- Add the maroi nakuppi, potatoes, fried peanuts and boris and give all the ingredients a good stir
- Keeping the flame simmering, cook for 2 mins
- Season it with turmeric powder, chilli powder and salt to taste
- Pour 1 cup of water
- Give a good stir, close the pressure cooker’s lid, and cook until it gives 5 whistles
- Release the pressure immediately
- Open the lid and cook the curry for a minute
Garnish with the chopped coriander and relish with rice!
