Ekaithabi(Water Mimosa)

Description

Ekaithabi (specifically known as Eshing Ekaithabi) is the Manipuri name for Water Mimosa (Neptunia oleracea), a popular floating aquatic vegetable and a local delicacy in Manipur. The name translates to “shy” or “sensitive” plant because, much like its land-based cousin Mimosa pudica (Kangphal Ekaithabi), its leaves fold inward when touched.Culinary UsesThe Meitei community extensively uses the crunchy tender leaves, leafy shoots, and green pods of the plant in traditional valley cuisine:

Singju: Finely chopped raw ekaithabi is a prime ingredient in this iconic, fiery Manipuri salad, mixed with chillies, salt, and fermented fish (ngari).

Iromba: It is boiled alongside potatoes and other local vegetables, then mashed together with ngari and chillies.

Kanghou: The shoots are stir-fried with oil, spices, and various other seasonal vegetables.Ametpa: It is regularly crushed into a fresh side-dish chutney with chillies and dried or fermented fish.

Medical & Nutritional BenefitsGrown naturally and cultivated in valley ponds between June and August, it is highly valued for its health properties:

Nutrients: It is rich in vitamin A, moisture, and contains significant anti-inflammatory compounds.

Ailments: Traditionally, its raw leaves are eaten to treat dysentery and intestinal infections.

Other uses: The leaf and stem juice are applied locally to alleviate earaches or treated as a vermifuge to expel parasitic worms.

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