Ou Tenga with Steamed Basmati Rice

Tangy Ou Tenga curry with rice – a gut-friendly, refreshing meal with a unique, soul-satisfying flavor!

Instructions

1. 1

   Prepare the Elephant Apple (Ou)

   • Wash the elephant apple thoroughly under running water.
   • Carefully peel away the tough, green outer layer. The fruit has a sticky sap, so you may want to oil your hands and knife.
   • Cut the inner fleshy part into 1-inch cubes. Discard the hard core.
2. 2

   Boil the Apple Pieces

   • Place the cubed elephant apple pieces in a medium pot with 2 cups of water.
   • Bring to a boil over medium-high heat, then reduce the heat to a simmer.
   • Cook for 10-15 minutes, or until the pieces are fork-tender.
   • Using the back of a ladle or a potato masher, gently mash about half of the pieces against the side of the pot. This thickens the gravy while leaving some texture. Do not drain the water.
3. 3

   Prepare the Tempering (Tadka)

   • In a separate pan (kadai), heat the mustard oil over medium heat until it's just about to smoke.
   • Add the panch phoron. Allow the seeds to crackle and splutter for about 30 seconds, releasing their aroma.
   • Add the slit green chillies and sauté for another 30 seconds until they blister slightly.
4. 4

   Combine and Simmer the Curry

   • Carefully pour the boiled elephant apple mixture (with its water) into the tempering pan.
   • Add the turmeric powder, salt, grated jaggery, and the remaining 1 cup of water. Stir well to combine, ensuring the jaggery dissolves completely.
   • Bring the curry to a gentle boil, then reduce the heat to low. Let it simmer for 7-10 minutes for the flavors to meld together beautifully.
5. 5

   Garnish and Serve

   • Turn off the heat and garnish with freshly chopped coriander leaves.
   • Let the curry rest for 5 minutes before serving.
   • Serve hot with steamed rice for an authentic Assamese meal.