Tungrymbai Aloo Kangshoi (manipuri Style Fermented Soybean Stew)

Tungrymbai Aloo Kangshoi is a traditional dish from the North East Indian state of Manipur. This hearty stew is made with fermented soybeans and potatoes, creating a unique and flavorful combination that is popular in Manipuri cuisine.

Tungrymbai Aloo Kangshoi (manipuri Style Fermented Soybean Stew)

Ingredients

  • 1 cup fermented soybeans
  • 2 potatoes, diced
  • 1 onion, chopped
  • 2-3 green chilies, sliced
  • 1 tomato, chopped
  • 1 teaspoon turmeric powder
  • 1 teaspoon ginger, grated
  • 4 cups water
  • Salt to taste

Instructions

  1. Heat a pot on the stovetop and add the fermented soybeans, potatoes, onion, green chilies, tomato, turmeric powder, and ginger.
  2. Pour in the water and bring the mixture to a boil.
  3. Reduce the heat and let the stew simmer for 20-25 minutes, or until the potatoes are cooked through.
  4. Season with salt to taste.
  5. Serve hot and enjoy!

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
30g
Protein
12g
Fat
8g

Supplies

Pot Stovetop Serving bowls Spoons

Tools

Knife Cutting board

Serving suggestions

Serving suggestion: Enjoy Tungrymbai Aloo Kangshoi with steamed rice or traditional Manipuri bread.

Tips & tricks

Tip: Adjust the amount of green chilies according to your spice preference.

Cost

$8