Guwahati, December 5, 2019:
Tungrymbai is an ethnic fermented soybean dish from Meghalaya. Khasis prefer to prepare this dish in their own traditional ways. This dish is an integral part of the people of Meghalaya.
1 cup grated onion
1 cup paste of garlic leaves (substitute cloves)
4 tablespoon black sesame seed paste
1 teaspoon turmeric
2 cups pork-cubed into 1 cm dimension
3 tablespoon Thai chili paste
2 tablespoon sliced ginger
Oil to fry
Salt to taste
Mash the fermented soybean paste and keep aside.
Heat oil in a pan and add onion, and fry till translucent.
Add garlic leaf paste, sesame seed paste, turmeric, and Thai chili paste. Fry till the oil separates.
Add the soybean paste now, salt to taste and simmer.
Add the ginger slices when you get the aroma of Tungrymbai.
Support Inside Northeast (InsideNE), an independent media platform that focuses on Citizen-centric stories from Northeast India that are surprising, inspiring, cinematic and emotionally relevant.