How to prepare a delicious Assamese Lunch with Bamboo Shoot?

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In the mood for an ethnic Assamese lunch comprising of Bamboo Shoot, how about a recipe for Assamese bamboo shoot dish “Khorisa Tenga”. The dish is known for its sour and tangy flavor, which is achieved by using a specific type of souring ingredient like tomato, lemon or tamarind. Overall, “Khorisa Tenga” is a flavorful and unique dish that showcases the rich culinary heritage of Assam. Here is its Recipe-

khorisa tenga

Assamese “Khorisa Tenga”

"Khorisa Tenga" is a traditional dish from the Assamese cuisine of northeast India, made with bamboo shoots. The dish is prepared by boiling and then sautéing the bamboo shoots with spices, herbs, and sometimes fish or meat. It is considered a delicacy in the region and is often served as a side dish or as an appetizer.
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Prep Time 5 minutes
Cook Time 30 minutes
Course Side Dish
Cuisine Indian
Servings 4 people
Calories 200 kcal

Equipment

  • 1 Cooker or pot
  • 1 Pan

Ingredients
  

  • 450 gram Bamboo shoot
  • 2 pcs medium sized tomatoes chopped
  • 1 pc large onion chopped
  • 2 pcs Green Chilli chopped
  • 2 cloves Garlic chopped
  • 1 tbsp Mustard Oil Kachi Ghani
  • turmeric
  • red chilli
  • sugar
  • 1 salt to taste
  • 1 bunch Freshly Chopped Coriander

Instructions
 

  • Boil the bamboo shoots in a pot of water until soft and tender.
  • Drain and mash the boiled bamboo shoots.
  • In a pan, heat mustard oil and add chopped onion, garlic, and green chili. Cook until the onion is soft.
  • Add the chopped tomatoes and cook until they become soft and mushy.
  • Add the mashed bamboo shoots, salt, turmeric powder, red chili powder, and sugar to the pan.
  • Cook for 5-7 minutes, stirring occasionally.
  • Serve hot, garnished with chopped coriander leaves.
Keyword Assamese Dish, Bamboo Shoot, Khorisa Tenga

Enjoy your delicious and authentic Assamese bamboo shoot dish “Khorisa Tenga”!

But wait! No Lunch is complete without a sweet dish. Right! So, you can try a simple recipe of “Pitha” or here is another simple recipe for Assamese “Payasam” sweet pudding which goes well with “Khorisa Tenga”

Ingredients:

  • 1 cup rice
  • 4 cups milk
  • 1 cup sugar
  • 2 tablespoons ghee
  • 10 cashews
  • 5 cardamom pods, crushed
  • Saffron strands (optional)

Instructions:

  1. Wash and soak the rice for 30 minutes.
  2. In a pan, heat ghee and add the cashews, fry until golden brown.
  3. Add the soaked rice and cook for 2-3 minutes, stirring constantly.
  4. Add the milk, sugar, cardamom powder, and saffron strands to the pan.
  5. Cook on low heat until the mixture thickens, stirring occasionally.
  6. Serve the payasam hot or chilled.

I think we are still missing something! Yes, we need a beverage to go with it right! Here is a recipe for a popular Assamese beverage called “Jolpan”:

Ingredients:

  • 1 cup rice flour
  • 1 cup water
  • 2 cups milk
  • 3 tbsp sugar
  • A pinch of salt
  • 2-3 cardamom pods, crushed
  • 2 tbsp ghee or butter
  • 2 tbsp mixed nuts (almonds, cashews, raisins)

Instructions:

  1. In a pan, heat water, add rice flour and stir continuously to avoid lumps. Cook for 5 minutes.
  2. Add milk, sugar, salt, and crushed cardamom pods. Cook until the mixture thickens.
  3. Remove from heat and add ghee or butter. Mix well.
  4. Serve hot with a sprinkle of mixed nuts.