Ingredients with Measurements:
- 1 cup Tungrymbai (fermented soybeans)
- 1 tablespoon mustard seeds
- 1 onion, finely chopped
- 2 green chilies, finely chopped
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 tablespoon vegetable oil
- Salt to taste
- Water as needed
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the Tungrymbai with water and drain. Repeat this process 2-3 times to remove any impurities.
2. In a pan, dry roast the mustard seeds until they start to pop. Remove from heat and grind them into a fine powder.
3. In the same pan, heat the vegetable oil over medium heat.
4. Add the chopped onions and green chilies and sauté until the onions turn translucent.
5. Add the ginger and garlic paste and sauté for another minute.
6. Add the turmeric powder, red chili powder, and ground mustard seeds. Mix well.
7. Add the Tungrymbai and salt to taste. Mix well.
8. Add water as needed to create a thick gravy. Cover and let it cook on low heat for 10-15 minutes.
9. Once the Tungrymbai is cooked, remove from heat and let it cool for a few minutes.
10. Serve hot with rice or roti.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 120
- Fat: 5g
- Carbohydrates: 10g
- Protein: 8g
Substitutions for ingredients:
- Mustard seeds can be substituted with mustard powder.
- Vegetable oil can be substituted with any cooking oil.
Variations:
- Add chopped tomatoes for a tangy flavor.
- Add chopped coriander leaves for garnish.
Tips and tricks:
- Rinse the Tungrymbai well to remove any impurities.
- Adjust the amount of water to create the desired consistency.
- Adjust the amount of red chili powder to suit your taste.
Storage instructions:
- Store the leftover Tungrymbai in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Tungrymbai in a pan over low heat until heated through.
Presentation ideas:
- Serve the Tungrymbai in a bowl with rice or roti on the side.
Garnishes:
- Chopped coriander leaves
Pairings:
- Rice or roti
Suggested side dishes:
- Dal
- Vegetable curry
Troubleshooting advice:
- If the Tungrymbai is too dry, add more water to create a gravy.
Food safety advice:
- Make sure to rinse the Tungrymbai well to remove any impurities.
Food history:
- Tungrymbai is a traditional fermented soybean dish from the Northeastern region of India.
Flavor profiles:
- Spicy and tangy
Serving suggestions:
- Serve hot with rice or roti.
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Region: Indian