When we talk of Khasi cuisine, Tungrymbai or fermented soyabean is a must-have kitchen ingredient, as it features in a variety of dishes. This recipe highlights many Khasi favourites, including pork, black sesame seeds and of course, the fermented soyabean.
¼ kg fresh pork, cut into medium-sized pieces
½ kg fermented soyabean
3-4 green chillies, chopped
1 tbsp garlic, minced
1 tbsp ginger, minced
4 tbsp mustard oil
2 tbsp black sesame seed paste
1 tbsp turmeric
1 tbsp salt (or to taste)
Mash the fermented soyabean into a paste-like consistency.
Boil the fermented soyabean in about 3 cups of water, until the water dries out (approx 40 minutes). Put it aside.
In a separate pot, boil the pork until cooked. Put it aside.
In a frying pan, heat the oil. Add the garlic, and sauté until softened. Pour the fermented soyabean into the pan.
Add the black sesame seeds paste, green chillies and boiled pork.
Add the turmeric and season with salt to taste. Stir everything together.
Add about water and let it simmer. Cover with a lid and let it cook for about 10 minutes.
Serve hot, with steamed rice.
This recipe is a delicious example of Khasi cuisine and can be enjoyed with a serving of steamed rice. The pungent flavour and distinct aroma of this dish is surely unique to North-East India and can give you a taste of Meghalaya in your own kitchen. So go ahead and give it a chance, you will not regret it.