Singju

Soak the thinly sliced lotus stem in cold water with a squeeze of lemon juice for 10 minutes to prevent browning. Drain and pat dry.

Soak the raw banana slices in salted water for 5 minutes to remove bitterness. Drain well.

Dry roast sesame seeds in a pan over medium heat for 2–3 minutes until golden and fragrant. Set aside to cool, then coarsely crush them.

In a large mixing bowl, combine the lotus stem, shredded cabbage, raw banana, water chestnut, and sliced onion.

Add the chopped green chillies and dried red chilli flakes. Toss to distribute evenly.

Drizzle mustard oil over the salad and toss well. The raw mustard oil is essential for the authentic Manipuri flavour.

Add the crushed roasted sesame seeds and mix gently.

Season with salt and squeeze lemon juice over the top. Toss once more.

Garnish with fresh coriander leaves and serve immediately as a fresh salad or side dish.