Tungrymbai
AI-drafted · awaiting admin review
Fermented soybeans cooked with pork, black sesame and spices. A pungent, much-loved Khasi dish.
Region: Meghalaya (Khasi and Jaintia Hills)Occasion: Everyday mealsTime: 40 minServes: 4Non-vegetarian
Ingredients
- 1 cup tungrymbai (fermented soybeans)
- 250 g pork, cut small (leave out for a vegetarian version)
- 2 tbsp black sesame seeds, roasted and ground
- 1 onion, chopped
- 1 tbsp ginger paste
- 1 tsp garlic paste
- 2 green chillies
- ½ tsp turmeric
- Salt to taste
- 1 tbsp oil
Method
- Boil the pork with salt and turmeric for 15 minutes.
- Heat oil and fry the onion until soft. Add ginger, garlic and chillies.
- Add the pork and fry for 5 minutes.
- Mash the fermented soybeans lightly and add them with the ground sesame and a little water.
- Simmer for 10–15 minutes until thick. Serve with rice.
History
Soybeans are boiled, wrapped in leaves and left to ferment for several days to make tungrymbai, a traditional way of preserving protein in the hills.
Significance
Tungrymbai is sold in local markets and is part of everyday Khasi meals. Fermented foods like it are important across the North East.