Masor Tenga-the one dish that an Assamese would never get tired of eating EVER! The tenga /souring agent would keep varying with season but the simplicity and soulfulness of the sour curry would always be intact.
Every household would have its own Masor Tenga recipe with a slight variation in the intensity of Tenga/sourness. Inspite of these variations, the main essence of the dish, which is the minimalistic use of spices would always be omnipresent.
Here is a Tenga Masor recipe using Noltenga, which is geographically restricted only to the plains of Upper Assam. You would find some more details on Nol Tenga in my previous post 🙂
For those of you, who cant find Noltenga you can replace it with Tenga Mora/ Gongura leaves/Roselle Leaves.
As for me, I can only stare at my own Masor Tenga picture and keep counting my days for my next visit to Assam, about which I am utterly clueless at the moment :'(