Ingredients with Measurements:
- 1 cup Tungrymbai (fermented soybean)
- 1 tablespoon cumin seeds
- 2-3 green chilies, chopped
- 1 onion, chopped
- 1 tablespoon ginger-garlic paste
- 1 tablespoon oil
- Salt to taste
Special equipment needed: None
Step-by-step instructions:
a. Rinse the Tungrymbai in water and drain.
b. Heat oil in a pan and add cumin seeds. Let them splutter.
c. Add chopped onions and green chilies. Sauté until onions turn translucent.
d. Add ginger-garlic paste and sauté for a minute.
e. Add Tungrymbai and salt. Mix well.
f. Cover and cook on low heat for 10-15 minutes, stirring occasionally.
g. Serve hot.
10 minutes preparation time, 15 minutes cooking time
5. Temperature: Low heat
Serving size: 2-3 people
Nutritional information:
- Calories: 120
- Fat: 5g
- Protein: 10g
- Carbohydrates: 10g
- Fiber: 3g
Substitutions for ingredients:
- Tungrymbai can be substituted with any other fermented soybean.
- Cumin seeds can be substituted with cumin powder.
Variations:
- Add chopped tomatoes for a tangy flavor.
- Add chopped coriander leaves for garnish.
Tips and tricks:
- Rinse the Tungrymbai well to remove any dirt or impurities.
- Use a non-stick pan to prevent sticking.
Storage instructions:
- Store 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 a sprinkle of chopped coriander leaves.
Garnishes:
- Chopped coriander leaves
Pairings:
- Rice, roti, or naan
Suggested side dishes:
- Raita, salad, or pickles
Troubleshooting advice:
- If the Tungrymbai is too salty, rinse it well before cooking.
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 the Northeastern region of India.
Flavor profiles:
- Salty, spicy, and earthy
Serving suggestions:
- Serve hot as a side dish or main course.
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Region: Indian