Cooking from Assam

by Indira Kakati.

During summer every Assamese kitchen is busy cooking Tenga AnjaTenga anja is a very fresh and soothing summer dish.

Tenga means sour and anja is a very light liquid curry. Tenga anja is cooked with or without fish. It is normally seasoned with mustard or fenugreek seeds. Some even season it with panch phoron.

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Masor Bilahi Tenga Anja (tomato fish curry)

Cooking from Assam

This is a popular fish curry.

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Masor Jika Tenga Anja (gourd fish curry

Cooking from Assam

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Masor Gaj-Tenga Anja (fish with fermented bamboo shoot)

Cooking from Assam

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Omitar Khar (Raw Papaya Khar)

Cooking from Assam

The dish should ideally be cooked with kola khar. However, if you do not have kola khar you can use sodium bicarbonate.

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Posola Khar

Cooking from Assam.

This type of khar is made from the edible part of the stem of a banana tree.

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