Assamese tomato tenga

Tomato tenga is a standard dish on my Sister-in-Law, Sameena's, table. It is made often, and I always look forward to it. I tuck it into white rice and enjoy just this combination.

Tenga, meaning "sour", belongs to a class of sour curries made with vegetables such as elephant apple, limes, or mangosteen. However, tomatoes are the most common variety seen. This is a simple curry, not too many spices, and the simplicity of the flavour is what makes it delicious. The potato serves to thicken the curry a touch and give it a creamy consistency. There is a version with fish too, but here we cooked the vegetarian version.

This is a favourite curry, as I have already mentioned, and I enjoy it with plain rice. The gentle tartness and freshness of the curry is wonderful.

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Ingredients:

3 tablespoons mustard oil

1 teaspoon mustard seeds

2 teaspoons cumin seeds

10-12 small clovesof garlic

2-4 green chillies, split lengthwise, or to taste

2 lb tomatoes, finely diced

1/4 cup cilantro, minced

Salt, to taste

1/2 teaspoon chilli powder, or to taste

1 small boiled potato, mashed

Cilantro, minced, to garnish

Heat the oil in a wok or saucepan until very hot. Add the mustard seeds; they will pop in 10 seconds. Add the cumin, then the garlic, chillies, and fry for 1 minute, taking care not to burn the spices. The garlic should be cooked until it starts to turn a light golden colour.

Add the tomatoes and cilantro, and cook for 30 minutes with the lid tightly sealed, until you have a thick sauce. The sauce should be simmering gently. Stir the ingredients occasionally so that they do not stick to the bottom of the pan and burn.

Add the salt, chilli powder, and potato and mix well, breaking the potato into the curry. Cover and simmer for 5 more minutes. Taste for salt and adjust as needed.

Serve hot, garnished with fresh cilantro alongside rice.