Yongchak (Stink Bean) Eromba or Stir-Fry: Unique Manipuri Flavours

Yongchak (stink bean) is an iconic Manipuri ingredient with a bold, distinctive aroma that mellows beautifully when cooked. Dried Yongchak lets you enjoy this favourite year-round, especially in winter when fresh pods are unavailable.

Yongchak Eromba (serves 4)

• 100–150 g Dry Stink Beans / Yongchak, soaked and cleaned
• 5–6 pieces Ngari
• 2 potatoes
• 1–2 Smoked King Chillies
• Onion and coriander for finishing

Method: Soak the Yongchak thoroughly. Boil or pressure-cook with potatoes and chilli until soft. Mash with roasted or rinsed Ngari. Finish with raw onion and herbs. Serve with rice.

Simple Stir-Fry Variation

Rehydrate the beans, then stir-fry with garlic, king chilli, and a little fermented bamboo shoot or mushrooms for a quicker side.

The strong aroma is part of the charm — it becomes addictive once you taste the balance of pungency, spice, and umami.

Shop: Dry Yongchak | Ngari