Follow these steps for perfect results
Potato
thinly sliced
Mustard Oil
Turmeric Powder
Rice Flour
Lemon Juice
Salt
to taste
Mustard Oil
Panch Phoran Masala
Green Chillies
roughly chopped
Coriander Leaves
finely chopped
Heat oil in a pan and shallow fry the potato slices. Set aside.
Heat oil again and temper with Panch Phoran Masala.
Add water, salt, and turmeric powder to the pan.
Mix rice flour with water (or use mashed potato) and add to the water mixture.
When the mixture thickens, add lemon juice (or thekera water) and roasted potatoes.
Cook on low flame for 4-5 minutes.
Switch off the heat and garnish with coriander leaves.
Serve hot with flatbreads or rice.
Expert advice for the best results
Adjust the amount of green chillies to your spice preference.
Soaking the thekera in warm water helps to extract its flavor.
Ensure the potatoes are cooked through before adding the lemon juice.
Everything you need to know before you start
15 mins
Can be made a day ahead, flavors meld well.
Serve hot in a bowl, garnished with fresh coriander leaves.
Serve with steamed rice or roti.
Accompany with a side of dal or yogurt.
Pairs well with the tangy and slightly spicy flavor.
Discover the story behind this recipe
A traditional Assamese sour curry.
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