Assamese Thekera Tenga | Assamese Sour Curry Recipe | Gluten Free and Vegan Recipe

Hi Supermoms,

Today I am sharing another tasty Assamese Recipe that is a great side dish for Poori  and Phulkas. 

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. I used lemon juice as the souring agent. 

 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, I have roasted potato slices and added it to the tenga. Simple and rustic. 

Thekera Tenga :

Preparation time : 10 minutes

Cooking time : 20 minutes

Serves : 4

1 cup = 250 ml cup 

Ingredients :

4 medium size potatoes ( sliced thinly)

1 tablespoon mustard oil

1/4 teaspoon turmeric powder

1 tablespoon rice flour or 1 mashed potato

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

salt to taste

For tempering :

1 teaspoon mustard oil

1 teaspoon pas phoran 

3-4 green chillies ( roughly chopped)

For garnish :

handful of cilantro leaves ( finely 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. 

Garnish with cilantro leaves and serve it along with flatbreads .

Have you tried Bilahir Tok Recipe? 

Happy Cooking !

With love,

Masterchefmom