Assamese Cuisine is one of the most easiest to cook perhaps.It does not require much of preparation beforehand.In one way it can be said that it is "Easy to Make & Ready to eat".
TengaMora leaves or the Roselle plant is sour in taste.People also make jam or jelly using the fruit of this plant.Little do people in India know that apart from being known as famous "Gongura" in Andhra Pradesh it is also grown and found in Assam and is used for cooking Assamese dishes.This plant has got a host of medicinal values and it seems even hangovers and hypertensions are cured with this.When used with fish it adds a flavur to the dish.This has been made in the most bland and country style.It is hot and sour.
Ingredients for the dish:
A little mustard oil should be put in a kerahi(kadhai or frying pan).To this the cumin coriander and the mustard seeds should be added.Little garlic,chillies and turmeric should also be added .As soon as the mustard seeds start crackling the leaves are added and the contenst of the kadhai should be stir fried.When the leaves start changing colour water is added.
The dish is now allowed to boil in low flame.When the colour of the boiled dish becomes pale yellow fish is added to the dish and boiled for some more time so that the flavour of the leaves are absorbed by the fish.The dish is ready to be served.