Tengamora and mistha tenga are the Assamese names for roselle . It has a slight sour taste and is used extensively in local cuisines . This article is about cooking a pork with roselle leaves .
Photo Courtesy : Madhurima
If you want a subject , look to pork . ~ Charles Dickens
- One kg pork ( in medium-sized cubes ) .
- Tengamora leaves ( about 250 grams ).
- One large onion .
- Green chillies and salt according to taste .
- About 50 grams of fresh ginger – garlic paste .
- Half a teaspoon each turmeric , cumin , coriander and black pepper powder .
- About one tablespoon mustard oil .
- Panch phoran .
Boil the pork in a pressure cooker with a teaspoon of salt and then drain the water . Also add half a teaspoon of salt to a bowl of water and dip the tengamora leaves in it . This cleans the leaves and prevents them from drying up before cooking . Meanwhile , chop the onion into slices and the slice the chillies into halves .
Heat the mustard oil in a pan and put about a teaspoon of panch phoran to it . When they start to pop , add the onions and stir for few seconds . Once the onion starts to get golden brown , add the ginger garlic paste to the pan and continue stirring .
After a few more seconds add the pork and stir properly . Then put the lid on and let it stay for about five minutes for the pork to soften . After that remove the cover , add the turmeric , cumin , coriander and black pepper and stir again before putting the lid back on . Let it stay like that for five more minutes then add the tengamora leaves .
Keep the lid back on and occasionally stir to prevent the meat from sticking to the bottom of the pan . The dish is ready when the tengamora leaves are almost dissolved , which will take about ten – fifteen minutes more . And you have another classic pork dish ready to be served . Tengamora pator xoite gahori goes well with normal steam rice and a fresh green salad will complement it perfectly .