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A tangy and light potato curry from Assam, soured with the unique flavor of thekera (dried garcinia). This simple, comforting dish is a staple in Assamese households and pairs perfectly with steamed rice.
Prepare Potatoes and Thekera
Temper the Spices
Sauté Potatoes and Build Curry
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A tangy and light potato curry from Assam, soured with the unique flavor of thekera (dried garcinia). This simple, comforting dish is a staple in Assamese households and pairs perfectly with steamed rice.
This indian recipe takes 35 minutes to prepare and yields 4 servings. At 250.54 calories per serving with 3.9g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Simmer and Infuse Flavors
Finish and Serve
A very popular variation is 'Masor Tenga'. Lightly fry small pieces of freshwater fish (like Rohu) seasoned with salt and turmeric, and add them to the curry during the last 5 minutes of simmering.
You can add other vegetables like bottle gourd (lau) or ridge gourd (jika) along with the potatoes for added texture and nutrition. Add them after sautéing the potatoes.
If you cannot find thekera, you can use kokum (3-4 pieces, soaked) or 1-2 tablespoons of thick tamarind paste for a different but still delicious tangy flavor.
Thekera (Garcinia) is traditionally used in Assamese households for its digestive properties. It is believed to help with issues like dysentery and gastritis, promoting overall gut health.
Turmeric contains curcumin, a compound with powerful anti-inflammatory and antioxidant effects that help combat cellular damage in the body.
Potatoes are a great source of complex carbohydrates, which provide sustained energy. They are also rich in potassium, an essential mineral for muscle function and blood pressure regulation.
Mustard oil is rich in monounsaturated and polyunsaturated fats, including omega-3 fatty acids, which are known to reduce bad cholesterol and support cardiovascular health.
Thekera (Garcinia pedunculata) is a dried fruit native to Assam, prized for its unique sour flavor. If you can't find it, the closest substitutes would be kokum or a small amount of tamarind paste, though the flavor profile will be different.
Yes, it is a very healthy dish. It's light, low in fat, and uses minimal spices. The cooking process is simple boiling and tempering. Potatoes provide energy, and thekera is traditionally believed to have digestive benefits.
One serving of Thekera Tenga Aloo (approximately 275g) contains an estimated 160-180 calories. The majority of the calories come from the potatoes (carbohydrates) and the mustard oil (fats).
You can, but mustard oil is fundamental to the authentic taste of Assamese cuisine. If you must substitute, use a neutral vegetable oil, but the distinctive pungent flavor will be missing.
Store any leftover curry in an airtight container in the refrigerator for up to 2-3 days. The flavors often become more pronounced the next day. Reheat gently on the stovetop or in the microwave.
The potency of dried thekera can vary. If your curry isn't tangy enough after simmering, you can let it simmer for another 5 minutes. Alternatively, you can mash one of the soaked thekera pieces into the gravy or add a small squeeze of lime juice at the end for an extra kick.