It is a vegetable stew. It consists of seasonal vegetables that are boiled and flavoured with sliced onions, cloves, salt, garlic, maroi and a bit of ginger. This stew is served with rice or fish and is supposed to be consumed piping hot.
A favourite among Meiteis, Eromba almost always includes a type of fish called Ngari. Eromba is prepared by boiling a tonne of vegetables along with some fermented fish. It is mixed until the texture becomes like a paste. Finally, it is garnished with maroi and a sprinkle of coriander leaves.
The Morok Metpa chutney is prepared using dried green chillies. The chillies are mashed into a paste and then boiled with some Ngari fish. Once again, it is mashed and then sprinkled with salt.
Singju is a type of salad that is bursting with vegetables. It does not contain only a few standard vegetables like tomatoes or onions. Quite to the contrary, it includes cabbage, coriander leaves, onions, ginger, lotus stems, the singju leaf and other similar vegetables. The variations of dish include raw papaya, cabbage, banana flower, lotus root.
Paaknam is a savoury cake which is prepared from a thick batter of besan, herbs, vegetables and further flavoured with chilli and the traditional Ngari. It is finally wrapped up in a banana leaf and steamed.
Chak-hao Kheer is a delicious kheer that is prepared on many special occasions in Manipur. It is a pleasing shade of purple and is made using rice, milk and cardamom powder. It is generally garnished with dried fruits like raisins or other nuts. The flavour of this kheer is delicious.
Alu kangmet is a very simple dish, usually consumed as a side dish. Boiled potatoes are mashed wonderfully and mixed with fried red chilli, salt and drizzles of mustard oil. This is surely a simple but a wholesome dish.
Nga-thongba is a dish included in most non-vegetarian meals, especially by the Meitei community. The fish is cut into bite-size pieces and crushed to a certain degree. It is often flavoured with crushed pepper and other spices, to give it an added taste.