Ingredients with Measurements:
- 1 cup of Tungrymbai (fermented soybean)
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 green chilies, chopped
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- Salt to taste
- 2 tablespoons oil
- 1 cup water
- Coriander leaves for garnish
Special equipment needed:
- Pressure cooker or pot
Step-by-step instructions:
1. Rinse the Tungrymbai well and soak it in water for 30 minutes.
2. After 30 minutes, drain the water and mash the Tungrymbai with a fork or potato masher.
3. Heat oil in a pressure cooker or pot and add chopped onions. Sauté until they turn golden brown.
4. Add ginger and garlic paste and sauté for a minute.
5. Add chopped tomatoes and green chilies and cook until the tomatoes are soft.
6. Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well.
7. Add mashed Tungrymbai and water. Mix well.
8. Close the pressure cooker lid and cook for 3-4 whistles or until the Tungrymbai is cooked.
9. Once the pressure is released, open the lid and garnish with coriander leaves.
- Time:
Preparation time: 40 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 150
- Fat: 8g
- Carbohydrates: 12g
- Protein: 7g
Substitutions for ingredients:
- Tungrymbai can be substituted with fermented black beans or tempeh.
Variations:
- Add vegetables like potatoes, carrots, or green beans to make it a vegetable Tungrymbai curry.
- Add coconut milk to make it a creamy Tungrymbai curry.
Tips and tricks:
- Soak the Tungrymbai for at least 30 minutes to make it easier to mash.
- Adjust the spice level according to your taste.
Storage instructions:
- Store the leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pot on medium heat until heated through.
Presentation ideas:
- Serve the curry in a bowl with rice or bread.
Garnishes:
- Garnish with coriander leaves.
Pairings:
- Serve with rice or bread.
Suggested side dishes:
- Cucumber raita or salad.
Troubleshooting advice:
- If the curry is too thick, add more water to adjust the consistency.
Food safety advice:
- Make sure to rinse the Tungrymbai well before using it.
Food history:
- Tungrymbai is a traditional fermented soybean dish from Meghalaya, India.
Flavor profiles:
- Spicy, tangy, and savory.
Serving suggestions:
- Serve hot with rice or bread.
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Region: Indian