Shobha's Food Mazaa: Assamese Cuisine

Saturday, February 27, 2021

ASSAM JOLPHAI CHUTNEY / OLIVE GUR CHUTNEY

Many of us are not aware that olives also grown in India. Even I always thought they were imported from Spain. But they grow wild in the interiors of Assam and are used extensively in their cuisine.

Here is a sweet, sour and spicy chutney from Assamese Cuisine made with olives and jaggery. It takes just 8-10 minutes to make this delicious chutney which can be relished with puris or parathas.

Ingredients:

Crushed olives ...... 1/2 cup

Mustard oil ........... 4-5 tbsps

Organic jaggery powder ..... 3-4 tbsps

Salt ........................... to taste

Panch phoran ............ 2 tsps

Red chilli powder ..... 1 tsp

Roasted cumin powder ... 2 tsps

Honey ............................. 2 tbsps

Method:

1. Crush the olives in a chopper or a pestle and mortar.

2. Heat mustardoil to a smoking point and cool it a bit.

3. Add the panch phoran spice mix.

4. When it gives outan aroma add the jaggery powder.

5. Stir on low flame until the jaggery melts.

6. Add the salt, chilli powder and cumin powder. Stir well. Maintain low flame.

7. When the oil starts to separate stir in the honey.

8. Give it a good stir and remove from the gas. Chutney is done.

Watch the recipe video

About the group:

Shhhhh Cooking Secretly is a monthly challenge in a facebook group where we are paired with a different partner every month. Two secret ingredients are chosen by each partner for the other one and we prepare any dish with those ingredients based on the selected theme of the month which was Chutneys.

I made this unique chutney recipe with the two secret ingredients Mustard Oil and Panch Phoran given by my partner Sasmita Sahoo Samanta. Her blog has some amazing dishes like Kaitha Chutney to check out.

Recipe adapted from - HERE

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ASSAMESE BOROR TENGA / TANGY LENTIL FRITTER CURRY

This month our group, "Shhhhh Cooking Secretly" decided to go for the Assamese Cuisine.
The Assamese, have a palate for anything that is tangy. Especially during scorching summer afternoons. They love their meals with something tangy, sour and refreshing.
“Boror Tenga”, is one such traditional dish. It is made with fritters of a seasoned paste of red lentils, chilies, asafoetida and salt. They are then simmered in a curry made from tomatoes, onion, spices, chillis and fresh coriander leaves. Mashed potato is added to give thickness to the gravy. You can make this curry just with lentil fritters or even add some seasonal vegetables if you like.The curry is eaten with steamed rice. I am sure the dish must be tasting more spicier in Assam with Bhut Jolokia chillies, which are supposed to be the he hottest in the world.
My partner of the month is Avin S Kohli. Do visit her blog, "The Yellow Daal" for delicious recipes.
The 2 secret ingredients given by her are Red Lentils (Masoor Dal) and Lauki.

Here goes the recipe...
Ingredients:
(For the fritters)
Masoor Dal ........ 1/2 cup
Green chillies .... 1-2
Asafoetida ......... 1 pinch
Salt ................... to taste
Oil ................... to fry

(For the gravy)
Onion ........ 1 medium (Finely chopped)
Tomatoes .... 2 (cut into cubes)
Tomato puree ... 2 - 3 tbsps
Potato .............. 1 medium (boiled and mashed)
Lauki / bottle gourd .... 1 cup (peeled and cut into cubes)
Turmeric powder ..... 1/4 tsp
Red chilli powder ...... 1 tsp (adjust as per your liking)
Coriander powder ..... 1/2 tsp
Cumin powder ........... 1/2 tsp
Salt ............................. to taste
Mustard oil ............... 4-5 tbsps

(For tempering)
Mustard oil ..... 1 tbsp
Panch phoran ... 1 tsp
Bay leaves ....... 1-2
Dry red chillies ... 1-2

(For garnishing)
Coriander leaves

Method:

Wash the masoor and soak it for 30 minutes.

Add green chilli, salt and grind to a coarse paste. If you are not frying immediately do not add salt as it leaves water. Mix it just before frying.

Add asafoetida and mix well.

Heat oil in a kadai for frying. Spoon small portions of the batter into oil and fry them till they are golden.

Drain them in a kitchen towel.

Heat a pan with oil and bring it to a smoking point and reduce the heat.

Add the ingredients given under ' tempering'.

Now add the onions and fry till they turn light brown.

Tip in the chopped tomatoes, turmeric powder and mix well.

Cook the tomatoes over low heat till they are soft.

Now add the tomato puree, bottle gourd, red chilli powder, coriander powder, cumin powder and salt.

Add 2 cups of water and cook covered for 6-7 minutes or till the time the bottle gourd is cooked.

At this stage, add the mashed potato to the tenga and mix well.

Adjust the consistency of the gravy to your liking and add more water if required and cook for few more minutes. Finally dd the lentil fritters , mix well and garnish.