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