Singjuসিঞ্জু

Name: Singju
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 servings
Cuisine: Manipuri
Ingredients: 2 cups cabbage, finely shredded; 1 cup banana blossom / banana flower, cleaned and shredded; ½ cup long beans (bora), sliced thin on diagonal; 4 stalks spring onion, chopped (whites and greens); ¼ cup fresh water mint (pudina) leaves; 2-3 fresh green chili, finely sliced; 2 tbsp hawaijar (Manipuri fermented black soybean paste); 1 tsp dried red chili flakes; 1 tbsp toasted black sesame seeds (til); 1 inch fresh turmeric root, grated — or ¼ tsp powder; 2 tbsp lime juice; to taste salt

⏱ Prep 20m🍳 Cook 5m🍽 Serves 4🌿 Vegan

Video: Manipuri Recipes (YouTube)

Singju is Manipur's beloved street-side salad — a crunchy, spicy toss of raw vegetables and fermented black soybean paste that's equal parts fiery and refreshing. Found at every roadside stall in Imphal, it is the Manipuri answer to chaat: bright, tangy, and impossible to eat slowly. This vegan version swaps ngari for hawaijar, the fermented soybean paste that brings the same deep umami.

📍 Make it in Plano

This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.

Finding Desi spots near Plano…

Ingredients

For the salad
▪cabbage, finely shredded2 cups
▪banana blossom / banana flower, cleaned and shredded1 cup
▪long beans (bora), sliced thin on diagonal½ cup
▪spring onion, chopped (whites and greens)4 stalks
▪fresh water mint (pudina) leaves¼ cup
▪fresh green chili, finely sliced2-3
For the dressing
▪hawaijar (Manipuri fermented black soybean paste)2 tbsp
▪dried red chili flakes1 tsp
▪toasted black sesame seeds (til)1 tbsp
▪fresh turmeric root, grated — or ¼ tsp powder1 inch
▪lime juice2 tbsp
▪saltto taste

🌍 Cooking abroad? Substitutions

Hawaijar is available at Manipuri or Northeast Indian grocery stores; outside those communities, substitute with 2 tsp Japanese miso paste thinned with a drop of water. Use less salt, as miso is already salty.
Banana blossom is sold fresh in South-East Asian markets and canned at many Indian and Asian grocers. Canned works well — rinse, drain, and squeeze dry before using. If truly unavailable, finely shredded raw cabbage heart stands in.
Water mint (podina) is the closest to Manipuri Maroi napakpi; regular garden mint or spearmint works well, and Thai basil adds an interesting herbal note. Fresh coriander alone will change the flavour but remains tasty.

Method

1Shred the banana blossom finely. Soak in cold salted water for 10 minutes to remove bitterness; squeeze dry.
2Lightly salt the shredded cabbage and let it sit 5 minutes; squeeze out excess water for a crunchier salad.
3Slice the long beans thin on the diagonal. Blanch for 30 seconds in boiling water, then refresh in cold water; pat dry.
4Toast the black sesame seeds in a dry pan over medium heat until fragrant, 1-2 minutes; set aside.
5In a large bowl, combine hawaijar, dried red chili flakes, grated fresh turmeric, sliced green chili, and salt; mix into a rough paste.
6Add the cabbage, banana blossom, and long beans to the bowl; toss well to coat everything in the dressing.
7Add spring onion, mint leaves, and toasted sesame seeds; toss once more.
8Squeeze lime juice over the salad, taste for salt and heat, and serve immediately at room temperature.

A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.