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.
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.