Meghalayan Tungrymbai Extravaganza
Meghalayan Tungrymbai Extravaganza: A symphony of flavors from the heart of Northeast India, this dish showcases the unique fermented soybeans known as tungrymbai. With its vibrant medley of vegetables and aromatic spices, it's a culinary masterpiece that will leave your taste buds dancing.
Nestled in the verdant hills of Meghalaya, tungrymbai has been a staple in the local cuisine for centuries. These fermented soybeans, with their distinct nutty and umami flavor, have found their way into countless dishes, from stews to curries. In this extravaganza, tungrymbai takes center stage, harmonizing with a chorus of fresh vegetables and aromatic spices to create a dish that is both comforting and exhilarating.
Meghalayan Tungrymbai Extravaganza Meghalayan Tungrymbai Extravaganza Meghalayan Tungrymbai Extravaganza Meghalayan Tungrymbai Extravaganza
Prep time: 30 | Cook time: 60 | Serves: 4
Ingredients
  • 1 cup dried tungrymbai (fermented soybeans)
  • 1 cup chopped onions
  • 1 cup chopped tomatoes
  • 1 cup chopped bell peppers (any color)
  • 1 cup chopped carrots
  • 1/2 cup chopped ginger
  • 1/4 cup chopped garlic
  • 2 tablespoons vegetable oil
Instructions
  1. Soak the tungrymbai in water for at least 4 hours or overnight.
  2. Heat the oil in a large pot over medium heat.
  3. Add the onions and cook until softened.
  4. Add the tomatoes, bell peppers, carrots, ginger, and garlic and cook until the vegetables are tender.
  5. Drain the tungrymbai and add it to the pot.
  6. Stir in 1 cup of water and bring to a boil.
  7. Reduce heat to low and simmer for 1 hour, or until the tungrymbai is tender and the sauce has thickened.
  8. Serve hot with rice or roti.
Why It Works
  • Soaking the tungrymbai overnight not only rehydrates them, but also enhances their nutty flavor and makes them more tender.
  • The combination of onions, tomatoes, bell peppers, carrots, ginger, and garlic creates a flavor base that is both aromatic and flavorful.
  • Simmering the tungrymbai in a flavorful broth allows the beans to absorb the delicious flavors of the vegetables and spices.
  • The addition of water helps to create a thick and flavorful sauce that coats the tungrymbai and vegetables perfectly.