Teetor Tenga

1. 1
   prep · ~10 min

   Prepare the pigeon and vegetables.

   1.Wash the pigeon pieces well and drain them fully.

   2.Slice the onion, crush the garlic and ginger, and chop the tomatoes.

   3.Peel the potato and cut it into 4 large pieces.

   4.Slit the green chilies and keep the lemon juice ready.

   TIPDraining the pigeon well helps it brown better in the oil.
2. 2
   saute · ~6 min

   Brown the pigeon lightly.

   1.Heat the mustard oil in a pan until it just starts to smoke lightly.

   2.Lower the heat and add the pigeon pieces.

   3.Cook, turning often, until the outside changes color and picks up light browning, 5 to 6 minutes.

   TIPDo not crowd the pan too much or the meat will steam instead of brown.
3. 3
   saute · ~6 min

   Cook the onion, garlic, and ginger.

   1.Add the sliced onion to the pan and cook until soft and light golden, 4 to 5 minutes.

   2.Add the crushed garlic and ginger.

   3.Stir for 1 minute until fragrant.
4. 4
   saute · ~5 min

   Add the tomatoes and seasonings.

   1.Add the chopped tomato, turmeric powder, black pepper, and salt.

   2.Cook until the tomatoes soften and turn pulpy, 4 to 5 minutes.

   3.Stir in the potato pieces and green chilies.
5. 5
   simmer · ~20 min

   Simmer the curry until tender.

   Pour in the water and bring the curry to a gentle boil. Lower the heat, cover, and simmer until the pigeon and potato are tender and the broth is light and flavorful, 18 to 20 minutes.

   TIPKeep the gravy thin, as tenga is meant to be light rather than thick.
6. 6
   garnish · ~1 min

   Finish with lemon juice and cilantro.

   Turn off the heat and stir in the lemon juice. Taste the broth and adjust the sourness with a little more lemon juice if needed, then scatter the cilantro on top.

7. 7
   serve

   Serve the teetor tenga hot.

   Serve hot with plain rice so the light, tangy broth can be spooned over the rice.

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