Thekera Tenga is a Sour curry from Assamese cuisine. Thekera is a fruit that is dried and used as a souring agent in Assamese dishes. Few pieces of thekera are soaked in warm water and are used in the dishes. However, lemon and tomatoes are also used as souring agents. The tenga ( sour curry) is usually served at the end of a meal. Usually fish is fried and used in the dish, but in this vegetarian version, I have roasted potato slices and added it to the tenga. Simple, rustic and delicious Thekera Tenga can be served along with steaming hot rice or rotis. Potatoes (Aloo), Mustard oil, Turmeric powder (Haldi), Rice flour, Lemon juice, Salt, Mustard oil, Panch Phoran Masala, Green Chillies, Coriander (Dhania) Leaves 4 Potatoes (Aloo) , thinly sliced 1 tablespoon Mustard oil 1/4 teaspoon Turmeric powder (Haldi) 1 tablespoon Rice flour , or 1 mashed potato 2 teaspoons Lemon juice , or 3-4 thekera pieces soaked in 1/4 cup of water Salt , to taste For tempering 1 teaspoon Mustard oil 1 teaspoon Panch Phoran Masala 4 Green Chillies , roughly chopped 4 sprig Coriander (Dhania) Leaves , finely chopped 10 20 To begin making the Thekera Tenga recipe, Heat a wide pan with oil and shallow fry the potato pieces and set them aside.Heat oil and temper with ingredients given ‘for tempering’.Add 1-2 cups of water, salt and turmeric powder .Mix rice flour with one tablespoon of water (or 1 mashed potato) and add it to the water mixture. When the mixture starts to thicken, add lemon juice ( or thekera water ) and the roasted potatoes.Cook over low flame for another 4-5 minutes and switch off. Garnish with cilantro leaves and serve it along with flatbreads or rice. Serve Thekera Tenga along with Steamed Rice for a weekday dinner.