Ingredients with Measurements:
- 1 cup Tungrymbai (fermented soybean)
- 1/2 cup chopped coriander leaves
- 1 onion, chopped
- 2 green chilies, chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1/2 tsp turmeric powder
- Salt to taste
- Water as needed
- Oil for frying
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the Tungrymbai in water and drain.
2. In a pan, heat oil and fry the onion, green chilies, ginger paste, and garlic paste until the onion turns translucent.
3. Add the Tungrymbai, turmeric powder, and salt. Mix well.
4. Add water as needed to make a thick gravy.
5. Cover the pan and let it cook for 10-15 minutes on low heat.
6. Once the Tungrymbai is cooked, add the chopped coriander leaves and mix well.
7. Serve hot with rice or roti.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Low heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 120
- Total fat: 5g
- Cholesterol: 0mg
- Sodium: 300mg
- Total carbohydrates: 14g
- Dietary fiber: 4g
- Sugars: 3g
- Protein: 7g
Substitutions for ingredients:
- Tungrymbai can be substituted with fermented black beans.
Variations:
- Add vegetables like potatoes, carrots, or green beans to make it a complete meal.
- Add coconut milk to make it creamier.
Tips and tricks:
- Rinse the Tungrymbai well to remove any dirt or impurities.
- Adjust the amount of water according to the desired consistency.
- Use fresh coriander leaves for the best flavor.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pan on low heat until heated through.
Presentation ideas:
- Serve in a bowl with rice or roti.
Garnishes:
- Garnish with extra coriander leaves.
Pairings:
- Serve with rice or roti.
Suggested side dishes:
- Serve with a side of steamed vegetables.
Troubleshooting advice:
- If the gravy is too thick, add more water to thin it out.
- If the gravy is too thin, let it cook for a few more minutes to thicken.
Food safety advice:
- Make sure to rinse the Tungrymbai well to remove any dirt or impurities.
Food history:
- Tungrymbai is a traditional fermented soybean dish from Northeast India.
Flavor profiles:
- Savory, tangy, and slightly spicy.
Serving suggestions:
- Serve hot with rice or roti.
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Region: Indian