Tungrymbai
An authentic vegetarian recipe from Meghalaya, India
Cook Time
35 mins
Servings
4 servings
Difficulty
MediumCategory
VegetarianIngredients
For 4 servings
200g Fermented soybean (tungrymbai)
40ml Pork fat or mustard oil
150g Onion, finely chopped
6piece Garlic cloves, minced
15g Fresh ginger, grated
4piece Green chillies, chopped
3piece Dried red chillies
100g Tomato, chopped
3g Turmeric powder
5g Salt
150ml Water
20g Spring onions, chopped
12 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Rinse the fermented soybean (tungrymbai) briefly under cold water to remove excess salt. Drain well. The beans should retain their pungent, fermented aroma.
Click to mark as complete
Heat oil or pork fat in a heavy pan over medium heat.
Click to mark as complete
Add dried red chillies and let them sizzle for 30 seconds.
Click to mark as complete
Add minced garlic and grated ginger. Sauté for 1–2 minutes until golden.
Click to mark as complete
Add chopped onions and cook for 6–7 minutes until golden brown.
Click to mark as complete
Add chopped green chillies and tomato. Cook for 3–4 minutes until the tomato softens.
Click to mark as complete
Add turmeric powder and stir well.
Click to mark as complete
Add the fermented soybean to the pan. Stir to combine with the aromatics.
Click to mark as complete
Add water and salt. Stir, cover, and cook on medium-low heat for 15 minutes, stirring occasionally, until the flavours meld and the mixture thickens slightly.
Click to mark as complete
Garnish with chopped spring onions. Serve hot with steamed rice as a side dish or condiment.
Click to mark as complete
Chef's Tips
Tungrymbai has a very strong, pungent smell from fermentation — this is normal and the smell mellows significantly during cooking.
The fermented soybean is already quite salty; taste before adding salt and adjust carefully.
Tungrymbai is a Khasi staple and is often cooked with pork — adding small pieces of pork belly transforms this into a non-vegetarian version that is equally traditional.
The dish keeps well in the refrigerator for 3–4 days and the flavour deepens over time.
About This Dish
Tungrymbai is a traditional vegetarian dish from Meghalaya, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Tungrymbai has a very strong, pungent smell from fermentation — this is normal and the smell mellows significantly during cooking. - The fermented soybean is already quite salty; taste before adding salt and adjust carefully. - Tungrymbai is a Khasi staple and is often cooked with pork — adding small pieces of pork belly transforms this into a non-vegetarian version that is equally traditional. - The dish keeps well in the refrigerator for 3–4 days and the flavour deepens over time.
Category
Vegetarian
Cook Time
35 mins
Servings
4 servings
Difficulty
Medium