Bilahi Tenga (Tomato Sour Curry)
A simple vegetarian sour curry of tomatoes tempered with mustard and fenugreek seeds, closing an everyday Assamese meal on a light, tangy note.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 80 kcal
Equipment
- •Saucepan
Nutrition
Per serving, approximate
- Calories
- 80 kcal
- fat
- 4 g
- carbs
- 9 g
- fibre
- 2 g
- protein
- 2 g
- calories
- 80 kcal
Instructions
- 1
Heat mustard oil in a saucepan. Add the mustard seeds and fenugreek seeds, sizzling them until they crackle.
- 2
Add the slit green chillies and fry them briefly.
- 3
Add the chopped tomatoes and turmeric. Cook until the tomatoes soften and break down completely.
- 4
Pour in about 300 ml water. Bring the liquid to a boil.
- 5
Simmer for 8–10 minutes until the curry thickens slightly and turns glossy.
- 6
Add a touch of sugar if the tomatoes are very sour. Stir in the salt.
- 7
Serve hot as the final course with steamed rice.
Chef's tips
Use very ripe or slightly overripe tomatoes for the best natural sour flavour and rich texture.
Ingredient substitutions
- tomato → raw mango slices for a different sour note
Storage
Refrigerate for up to 2 days.
Reheating
Reheat gently on the stovetop.
Common mistakes to avoid
- •Skipping the fenugreek tadka (spices sizzled in oil), which gives the dish its signature mild bitterness to balance the sourness.
Serving suggestions
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