Ingredients with Measurements:
- 1 cup Tungrymbai (fermented soybeans)
- 1 onion, chopped
- 2 garlic cloves, minced
- 1-inch ginger, grated
- 2 green chilies, chopped
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 tablespoon tamarind paste
- Salt to taste
- Water as needed
- 2 tablespoons oil
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the Tungrymbai in water and drain.
2. Heat oil in a pan and add onions, garlic, ginger, and green chilies. Sauté until onions are translucent.
3. Add turmeric powder and red chili powder. Mix well.
4. Add Tungrymbai and stir.
5. Add water as needed to make a thick gravy.
6. Add tamarind paste and salt to taste. Mix well.
7. Cover and cook for 10-15 minutes on low heat.
8. Serve hot with rice or roti.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 120
- Fat: 6g
- Carbohydrates: 10g
- Protein: 7g
Substitutions for ingredients:
- Tungrymbai can be substituted with fermented black beans or tempeh.
- Tamarind paste can be substituted with lemon juice or vinegar.
Variations:
- Add vegetables like potatoes, carrots, or bell peppers for a more filling dish.
- Use coconut milk instead of water for a creamier texture.
Tips and tricks:
- Rinse the Tungrymbai well to remove any excess salt.
- Adjust the amount of water to get the desired consistency.
- Add more or less chili powder depending on your spice preference.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pan on low heat or in the microwave.
Presentation ideas:
- Serve in a bowl with rice or roti.
Garnishes:
- Chopped cilantro or green onions.
Pairings:
- Serve with a side of dal or raita.
Suggested side dishes:
- Steamed rice or roti.
Troubleshooting advice:
- If the gravy is too thick, add more water.
- If the gravy is too thin, cook for a few more minutes to thicken.
Food safety advice:
- Make sure to rinse the Tungrymbai well to remove any excess salt.
Food history:
- Tungrymbai is a traditional fermented soybean dish from the Northeastern region of India.
Flavor profiles:
- Tangy, spicy, and savory.
Serving suggestions:
- Serve as a main dish with rice or roti.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian