Tenga Tenga Aloo: A Tangy Vegetarian Delight from Assam !
Tenga, meaning ‘sour’ or ‘tart’ in Assamese, is a traditional sour curry that is a staple in Assamese cuisine. For a vegetarian version, we can create a tangy and flavourful potato curry, dubbed “Tenga Tenga Aloo.” This dish is characterized by its sour and slightly spicy flavour profile, making it a perfect accompaniment to flatbreads or rice. The use of lemon juice or tomatoes as souring agents adds a unique twist to this simple yet delicious curry.
Details
| Course | Main Course/Side Dish |
|---|---|
| Cuisine | Assamese (from Assam, India) |
| Servings | 4 |
| Preparation Time | 10 minutes |
| Cooking Time | 20 minutes |
| Calories | Approximately 250 per serving |
Ingredients
- 4 medium-sized potatoes, sliced thinly
- 1 tablespoon mustard oil
- 1 small onion, grated
- 4-5 cloves of garlic, grated
- 1 can of chopped tomatoes (approx 400g)
- 1 tsp salt
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 2 teaspoons lemon juice (or 3-4 pieces of thekera soaked in 1/4 cup of water)
- For tempering: 1 teaspoon mustard oil, 1 teaspoon panch phoron, 3-4 green chillies (roughly chopped)
- For garnish: Handful of cilantro leaves (finely chopped)
Method
- Heat oil in a pan and temper with mustard oil, panch phoron, and green chillies.
- Add 1-2 cups of water, salt, and turmeric powder. Mix well.
- Add the grated onion and garlic. If the pan seems dry, add a splash of water to help soften the onion quicker. Cover and leave to simmer until the onion and garlic are soft and translucent (about 8-10 minutes).
- Add the coriander powder and fry the spices for a few minutes. If the spices seem like they will burn, add a splash of water. Cover and leave to simmer for a few more minutes.
- Once the oil has separated from the masala, add the chopped tomatoes. Mix well, cover, and leave to simmer for 5-10 minutes or until the tomatoes look rich and red.
- Mix rice flour with one tablespoon of water (or 1 mashed potato) and add it to the water mixture. When the mixture starts to thicken, add the lemon juice (or thekera water) and the roasted or boiled potato slices.
- Cook over low flame for another 4-5 minutes and switch off.
- Garnish with cilantro leaves and serve it along with flatbreads.
Special Note
This Tenga Tenga Aloo is a delightful adaptation of the traditional Assamese sour curry, tailored to suit vegetarian tastes. The use of potatoes and a blend of spices creates a hearty and flavorful dish that is both comforting and refreshing. The sourness from the lemon juice or tomatoes adds a unique dimension that makes this curry stand out. It is a perfect example of how Assamese cuisine balances simplicity with robust flavors, making it a joy to cook and savor.
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