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'''Tungrymbai''' or '''tung rymbái''' or "tungtoh" is a [[fermented]] [[soybean]] food traditionally prepared by the [[Khasi people|Khasi]] and [[Pnar people|Jaiñtia]] peoples of [[Meghalaya]], [[Northeast India]].<ref>{{cite news |last1=O'Yeah |first1=Zac |title=Come to the table |url=https://www.thehindubusinessline.com/blink/takeaway/come-to-the-table/article22297377.ece1 |accessdate=21 March 2019 |work=The Hindu BusinessLine |date=1 December 2017}}</ref><br />
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== Production ==<br />
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]]'') leaves.<ref>{{cite journal |last1=Sohliya |first1=Ibakordor |last2=Joshi |first2=SR |last3=Bhagobaty |first3=Ranjan K |last4=Kumar |first4=Rakshak |title=Tungrymbai- A traditional fermented soybean food of the ethnic tribes of Meghalaya |journal=Indian Journal of Traditional Knowledge |date=October 2009 |volume=8 |issue=4 |pages=559–561 |url=http://nopr.niscair.res.in/bitstream/123456789/6286/1/IJTK%208%284%29%20559-561.pdf}}</ref> 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 ({{lang|kha|thlong}} and {{lang|kha|synrei}} in [[Khasi language|Khasi]]).<ref>{{Citation|last=7Sisters Kitchen|title=Tungrymbai Fermentation|date=2018-07-21|url=https://www.youtube.com/watch?v=ujsR_Pnz76g|access-date=2019-03-21}}</ref><br />
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== Preparation ==<br />
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.<ref>{{cite news |title=A Mouthful of NE |url=http://www.theshillongtimes.com/2018/09/02/a-mouthful-of-ne/ |accessdate=21 March 2019 |work=Shillong Times |issue=1 September 2018}}</ref><br />
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== References ==<br />
{{Reflist}}<br />
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[[Category:Fermented soy-based foods]]<br />
[[Category:Khasi people]]<br />
[[Category:Indian legume dishes]]</div>117.211.223.99