Tungrymbai
Veg
Vegan
Khasi fermented soybean paste — whole soybeans fermented for several days at room temperature until they develop a strong, pungent aroma and a sticky coating similar to Japanese natto. Used as a flavouring agent in pork dishes and eaten as a pungent condiment alongside rice; the principal umami ingredient of Khasi cooking.
Cuisines
Meghalayan
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 35 min
Total: 50 min
2-3 servings
Ingredients
| 1 cup | fermented soybean (Tungrymbai) |
| 200 grams | pork belly, diced |
| 1 tablespoon | mustard oil |
| 1 | onion, finely chopped |
| 4 | garlic cloves, minced |
| 1 | ginger, minced |
| 2 | green chilies, slit |
| 1 | bay leaf |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | salt |
| 1 cup | water |
| 2 tablespoons | coriander leaves, chopped |
Instructions
- 1 Heat mustard oil in a pan over medium heat.
- 2 Add the bay leaf, chopped onions, minced garlic, and ginger. Sauté until the onions turn golden brown.
- 3 Add the diced pork belly to the pan and cook until it is browned and cooked through.
- 4 Stir in the turmeric powder, red chili powder, and salt. Mix well.
- 5 Add the fermented soybean (Tungrymbai) to the pan and stir to combine with the pork and spices.
- 6 Pour in the water and bring the mixture to a simmer.
- 7 Cover the pan and let it cook on low heat for about 20 minutes, stirring occasionally.
- 8 Add the slit green chilies and cook for another 5 minutes.
- 9 Garnish with chopped coriander leaves before serving.
Tips
For a vegetarian version, you can omit the pork and add more vegetables like potatoes or bamboo shoots.