Thekera Thenga ( Assamese Sour Curry )

Thekera Tenga is a Sour curry from Assamese cuisine. Thekera is a fruit that is dried and used as a souring agent in Assamese dishes. Few pieces of Thekera are soaked in warm water and are used in the dishes. However , lemon and tomatoes are also used as souring agents. The Tenga ( sour curry) is usually served at the end of a meal. Usually fish is fried and used in the dish, but in this vegetarian version, potatoes slices have been roasted and added to the Tenga.

Ingredients :

4 medium size potatoes ( sliced thinly)

1 tsp mustard oil

1/4 tsp turmeric powder

1 tsp rice flour or 1 mashed potato

2 tsp lemon juice or 3-4 thekera pieces soaked in 1/4 cup of water

salt to taste

For tempering :

1 tsp mustard oil

1 tsp pas phoran

3-4 green chillies ( roughly chopped)

Method:

1. Heat a wide pan with oil and shallow fry the potato pieces and set them aside.
2. Heat oil and temper with ingredients given ‘for tempering’.
3. Add 1-2 cups of water, salt and  turmeric powder .
4. Mix rice flour with one tablespoon of water ( or 1 mashed potato) and add it to the water mixture.
5. When the mixture starts to thicken, add lemon juice ( or thekera water ) and  the roasted potatoes.
6. Cook over low flame for another 4-5 minutes and switch off.
7. Garnish with cilantro leaves and serve it along with flatbreads.