Maroi Bori Thongba Manipuri classic cuisine

Maroi Bori Thongba/Black gram lentil's dumpling and chives curry.

Serves - 6

Ingredients:-
1. Chines Chives - 500g (2 bunches) chopped
2. Bori (kind of dumpling made from black gram lentils) - 70-80 bories
3. 1 large potato cubed
4. Bay leaves - 2-3
5. Ginger - a small piece (crushed)
6. Fenugreek seeds - a teaspoon
7. Hooker chive's root - 1-2 (crushed/pound)
8. Tumeric powder - 1 teaspoon
9. Chilli powder - 1 teaspoon
10. Whole Green chilli - 10-15 ( cut in thin slices)
11. Asafoetida - a pinch (soak in 1 tablespoon water)
12. Wild orange rind/Heiribob - 1 stripe (chop in small pieces)
13. Gram flour/Besan - 2 tablespoon (mix with 4 tbs of water)
14. Ground nut/peanut/Leibak hawai - 100g
15. Salt - to taste
16. Mustard oil - 3 tablespoon
17. Sunflower oil - 70 ml (for frying peanut and bori)
18. Rice water/Chenghi or plain water - 800ml - 900ml
19. Coriander leaves for garnishing.

Method:-

1. Heat the sunflower oil in a pan fry the nuts until they slightly brown, remove and keep aside
2. In the same pan with the remaining oil fry the Bories for 2-3 mins. remove from the pan and keep aside
3. Heat the mustard oil in a big pot/sauce pan, once it reach smoking point add fenugreek seeds, bay leaves fallowed
by hooker chive's root. Cook for 1-2 mins and then add the chinese chives.
4. Cook the chives for 5 mins and then add ginger, green chillies cover and cook till the chives release its juice
5. Once the juice of the chives dry out add potatoes and then put the lid on and cook for 4/5 mins.
6. Add chillie powder, tumeric powder, mix well and then cover and cook.
7. Now add the gramflour/besan batter, mix well. Put the lid on and cook
8. Once the the juice completely dry out and oil started to separate add hot rice water/chenghi or hot water.
9. When it started to boil add wild orange rind, ground nut/peanut, bori, salt and asafoetida/hing.
10. Put the lid on and simmer in low heat for 15 mins. When the potatoes are soft and the gravy thicken (adjust the consistency as per your choice)
its ready.
11. Garnish with coriander leaves. Serve with plain rice or flat bread/chapati.