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Khorisa is an ethnic ingredient used in Assamese cuisine. Essentially, it is grated bamboo shoots in raw, fermented or pickled form.

Saturday, October 13, 2012

Ou Tenga Dal (Lentils with Elephant Apple)

Elephant apple (ou tenga) is one of the most popular fruits in Assam, used as a sour enhancer in traditional curries; but whenever I talk about this hard-shelled fruit to people here in North India, they give out an expression of “Now what on earth is this?”

For the uninitiated, elephant apple or wood apple is native to South East Asia and has a tangy flavor that adds a unique taste to your dal (lentils), fish and other curries. Back in Assam, we grew up on a lot of mythical stories surrounding this intriguing fruit too. So when my husband got me some during his last visit to the state, I rushed to my kitchen and prepared tangy dal with  this fruit. This is how:


•    Half elephant apple (washed well)
•    250 gm lentil (masoor)
•    3-4 chopped green chillis
•    1-2 pinch mustard seeds
•    Salt to taste
•    One pinch turmeric powder

Method: This is one of the easiest things to cook. Just cut the fruit into pieces and crush them. Keep aside. Wash the dal and add in a pressure cooker, along with the crushed ou tenga pieces, salt and turmeric powder. Pressure cook and remove after two hoots.In a pan, heat oil and add mustard seeds and chopped green chillis. Pour the dal into it. Remove after some time.

Health benefits: The fruit is very effective against diabetes.

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