Keenima ~ Nepali Style Fermented Bean Curry

Keenima is a tasty delicacy ( but it is acquired taste for people who are not used to the strong pungent smell ! ) and made of fermented soya beans. This curry is made in our usual Nepali style has a lot of flavors  and is very hot. This is usually eaten with plain steamed rice. Enjoy 🙂 ~ Kamakshi

Prep Time : 10 mins                                                            Cook Time : 15  mins
Serves : 4


  • 1 1/2 cups dried Keenima or fresh Keenima (fermented soya bean)
  • 2 tbsp Garlic, finely diced
  • 8-9 Green chillies, finely sliced
  • 1 Onion, finely diced
  • 1 sprig Green Onion, finely diced
  • 1 tsp Ginger paste
  • 1 tbsp Red chilli Powder
  • 1 tsp Turmeric
  • 1 tsp Cumin (Zeera) Powder
  • 2 tbsp Mustard Oil/ Vegetable Oil
  • Salt as per taste


  1. If  you are using dried Keenima, then soak the keenima in 1 cup warm water for 10-15 mins.
  2. Heat oil in pan and add the chopped onions and saute for 2-3 mins. Add the chopped chillies, garlic and ginger paste and fry for another 2 mins.
  3. Add the chopped tomatoes, turmeric, chilli powder, cumin powder and salt and fry for a minute. Add the soaked Keenima ( keep aside the drained water)  and fry for another 3-4 mins.  Add the drained water from the Keenima to the curry and simmer and cook for 10 mins.
  4. Serve hot with plain rice.