Tengamora xaak/Mesta tenga (As.& Bodo)Roselle in english)leaves have an earthly and unique sourness
Tengamora xaak/Mesta tenga (As.& Bodo)Roselle in english)leaves have an earthly and unique sourness in taste and are loaded with nutrients and vitamins.In Assam they are added to curries,lentils while the fruits are in pickles and jams.
- 4 pieces of fish,shallow fried with turmeric and salt
- 1 medium Potatoes
- 1 cup Tengamora xaak,chopped
- 1/2 teaspoon pas phuran( An mix of nigella seeds, fennel seeds,fenugreek seeds carom seeds,cumin seeds)
- 1 Green or dry red chillies
- 1/2 tsp Turmeric
- Salt to taste
- Oil – 2tsp
Boil and peel the potatoes. Mash them and keep aside, Heat oil in pan add the pas phuran ingredients after they starts spluttering add green chillies.To this add the boiled potatoes, turmeric, salt and mash the potatoes slightly.Add hot water and bring to a boil. Add the tengmora xaak and cook 5 mins on simmer, Add the fish and simmer for a few mins.Remove from stove and garnish with coriander leaves, Serve for LUNCH with rice.
NOTE:Tengamora xaak impart their characteristic sourness to the dish and so one need to be careful about adding any other souring agents to the preparation.
Source : Sharmin ( http://www.facebook.com/assameserecipes)