Thekera is a magical fruit found in Assam. Its English name, perhaps the botanicals name is Garcinia pedinculata. It's taste is very tangy. The ripe fruit can be eat as raw, but it's very tangy. Generally used in making lentil soup or sour fish curry. The ripe or raw fruit is sliced, sun-dried and preserved in bottles.
Sun dried thekera slices
It has some medicinal value also. It is good for stomach related problems. The dried fruit is soaked in water for few hours, and Its pulp can be used as an herbal appetizer.
There is a wide use of this fruit in Assamese cuisine. It is used to make Kahudi or Pani tenga. And the fish curry of course is very tasty and mouth watering.
••Click here for recipe of Panitenga
••Click here for recipe of Fish curry with Thekera
Recipe of Thekera sweet and sour chutney :
• 1 thekera
•2 cup sugar
• 1 cup jaggery (gur)
•2 tsp vegetable oil
•3/4 dry whole red chillies
•1/2 tbsp nigella seeds (kala jeers)
• 1 bay leaf (tejpat)
• 1/2 tbsp red chilli powder
•1/4 cup raisins (kismis)
• 1/4 cup cashew nuts (Kaju)
•1/4 cup cheery
1. Peel off the skin of thekera and remove it's seeds.
2. In a pressure cooker take two cups of water. Add thekera pieces. Close cooker and cook for 2-3 whistles
3. Remove cooker from heat. Allow to cool.
4. Open cooker . Drain and take the boiled thekera pieces in a bowl. Mash it completely.
5. In a pan, heat oil. Add dry chillies, bay leaf and nigella seeds. When crackling, pour mashed thekera.
6. Add sugar and jaggery. Cook until sugar and jaggery melts. Add red chilli powder.
7. Add raisins, cashew nuts and cheery .
8. Stir consistently until great amount of water gradually evaporates and until the chutney thickens.
9. Remove from heat. Let it cool.
Thekera sweet and sour chutney is ready to serve.
Serve it with rice or roti as a side dish.