Ingredients with Measurements:
- 1 cup Tungrymbai (fermented soybean)
- 1 head garlic
- 2 tablespoons oil
- 1 onion, chopped
- 1 tomato, chopped
- 1 green chili, chopped
- 1 teaspoon turmeric powder
- Salt to taste
- Water as needed
Special equipment needed:
- Oven or toaster oven
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut off the top of the garlic head to expose the cloves. Drizzle with 1 tablespoon of oil and wrap in aluminum foil. Roast in the oven for 30-35 minutes until the garlic is soft and fragrant.
3. In a pan, heat the remaining 1 tablespoon of oil over medium heat. Add the chopped onion and sauté until translucent.
4. Add the chopped tomato and green chili and cook until the tomato is soft.
5. Add the turmeric powder and salt and mix well.
6. Rinse the Tungrymbai in water and add it to the pan. Mix well.
7. Add enough water to cover the Tungrymbai and bring to a boil.
8. Lower the heat and simmer for 10-15 minutes until the Tungrymbai is cooked and the gravy has thickened.
9. Squeeze the roasted garlic cloves out of their skins and blend them in a blender or food processor until smooth.
10. Add the roasted garlic paste to the Tungrymbai and mix well.
11. Serve hot with rice or bread.
- Time:
Preparation time: 10 minutes
- Cooking time: 45 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 150
- Total fat: 7g
- Saturated fat: 1g
- Cholesterol: 0mg
- Sodium: 300mg
- Total carbohydrates: 16g
- Dietary fiber: 4g
- Sugars: 4g
- Protein: 8g
Substitutions for ingredients:
- Tungrymbai can be substituted with tempeh or natto.
- Green chili can be substituted with jalapeño or serrano pepper.
Variations:
- Add chopped vegetables like carrots, bell peppers, or green beans for a more colorful dish.
- Use coconut milk instead of water for a creamier gravy.
- Add cooked chicken or tofu for a protein boost.
Tips and tricks:
- Rinse the Tungrymbai well before cooking to remove any bitterness.
- Adjust the amount of green chili according to your spice preference.
- Use a non-stick pan to prevent the Tungrymbai from sticking to the bottom.
Storage instructions:
- Store any leftovers 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 a side of rice and garnish with fresh cilantro.
Garnishes:
- Fresh cilantro
- Sliced green onions
- Sliced red chili
Pairings:
- Steamed rice
- Naan bread
- Roti bread
Suggested side dishes:
- Cucumber raita
- Tomato chutney
- Mixed vegetable salad
Troubleshooting advice:
- If the gravy is too thick, add more water to thin it out.
- If the Tungrymbai is too salty, rinse it again in water before cooking.
Food safety advice:
- Make sure to cook the Tungrymbai thoroughly to avoid any foodborne illnesses.
Food history:
- Tungrymbai is a traditional fermented soybean dish from the Northeastern region of India.
Flavor profiles:
- The Tungrymbai has a slightly sour and nutty flavor, while the roasted garlic adds a sweet and savory taste to the dish.
Serving suggestions:
- Serve the Tungrymbai as a main dish for lunch or dinner.
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Region: Indian