Tungrymbai or tung rymbái or "tungtoh" is a

fermented Fermentation is a type of anaerobic metabolism which harnesses the redox potential of the reactants to make adenosine triphosphate (ATP) and organic end products. Organic compound, Organic molecules, such as glucose or other sugars, are Catabo ...

soybean The soybean, soy bean, or soya bean (''Glycine max'') is a species of legume native to East Asia, widely grown for its edible bean. Soy is a staple crop, the world's most grown legume, and an important animal feed. Soy is a key source o ...

food traditionally prepared by the Khasi and Jaiñtia peoples of

Meghalaya Meghalaya (; "the abode of clouds") is a states and union territories of India, state in northeast India. Its capital is Shillong. Meghalaya was formed on 21 January 1972 by carving out two districts from the Assam: the United Khasi Hills an ...

Northeast India Northeast India, officially the North Eastern Region (NER), is the easternmost region of India representing both a geographic and political Administrative divisions of India, administrative division of the country. It comprises eight States and ...

Production

The soybeans are washed then boiled until they are soft. After boiling, the excess water is drained off and the beans are left to cool. The beans are then transferred to a bamboo basket lined with fresh slamet (''

Phrynium pubinerve ''Phrynium pubinerve'' is the type species of the plant genus '' Phrynium'', in the family Marantaceae. It is widespread throughout Asia, with records from India, China, and Indo-China through to New Guinea; no subspecies are listed in the Cata ...

'') leaves. The leaves are then wrapped over the beans and hot charcoal is placed on top before more leaves are wrapped over once again. The entire basket is then placed inside a jute bag to ferment for three to four days by a fireplace. When the fermentation is complete, the beans are taken out and crushed in a mortar and pestle ( and in Khasi).

Preparation

Tungrymbai is usually prepared by crushing the fermented beans until it almost becomes a paste and fried in mustard oil with onion-ginger-garlic paste, black sesame seed paste, aromatics and pork.

References

{{Reflist Fermented soy-based foods Khasi people Indian legume dishes Meghalayan cuisine