Kuji Thekera : How to Consume and Preserve

Kuji thekera (কুজীঁ ঠেকেৰা) is a wonder fruit of Assam belongs to the garcinia family. It's English name is gamboge. There are hundreds of species of garcenia. Kuji thekera is one of the variety of garcinia found in Assam. There are two more varieties of garcinia found in Assam : Bor thekera and Rupohi thekera. Among these three varieties of garcinia, it is believed in Ayurveda that, kuji thekera has more medicinal value. The scientific name of kuji thekera is Garcinia morella (Gaertn.) Desr. 

Kuji thekera 

Kuji thekera fruit becomes yellow when ripe.  The fruit has seeds inside and is very sour in taste. The ripe kuji thekera fruits are de-seeded, sliced and then sun-dried. The sun-dried kuji thekera slices are then stored in a container and used as a medicine in the treatment of gastritis and dysentery. I think in every household in Assam, sun-dried  kuji thekera is stored and used for the treatment of stomach related problems.

Kuji thekera slices 

How to Preserve Kuji Thekera :

Kuji thekera can be preserved by sun-drying process.  Sun-drying method of preserving food is the most ancient method of food preservation. It is very easy and safe method. After drying in sun, kuji thekera can be preserved in airtight container for years.

Sun dried thekera pieces

Here is how to sun-dry kuji thekera :

1. Select a fresh, clean and ripe kuji thekera fruit. Wash the fruit under running water.
2. Cut the kuji thekera fruit in half and remove it's middle seed portion.
3. Cut lengthwise into thin slices.
4. Put the kuji thekera fruit slices under direct sunlight for some days.
5. Turn kuji thrkera slices once per day and don't forget to bring the drying tray inside at night.
6. Once kuji thekera fruits become dry preserve it in a airtight container.

In the same method you can also preserve Bor Thekera.

Fresh Kuji Thekera Sharbat :

Kuji thekera sharbat 

I made this kuji thekera sharbat from fresh ripe kuji thekera. As ripe kuji thekera fruits  are found during monsoon, it is very refreshing for the body as during monsoon also the temperature remains hot in India.

Fresh kuji thekera sharbat recipe :

📎Course : Beverage 

📎Cuisine : Assamese 

🔪Preparation Time : 10 minutes

🍴Servings : 2

INGREDIENTS:

•  2/3 pieces of fresh and ripe kuji thekera cubes 
• 2 glass of water 
• 2 tbsp of sugar 
• Black salt
• Chat masala
• Ice cubes as required 

METHOD:

1. In a blender jar, bland kuji thekera cubes by adding little water. 
2. With the help of a stained filter the liquid in a jar. 
3. Add water, black salt, sugar and chat masala. 
4. Mix everything well. 
5. Pour in glasses. Add ice cubes. 
6. Serve. 

How to consume dried kuji thekera as a traditional remedy for dysentery :

Sun-dried kuji thekera herbal remedy 

It is the same way as we make sharbat from fresh kuji thekera,  we can make a sharbat using sun-dried pieces of kuji thekera. This sharbat or kuji thekera water is used as a traditional remedy for the treatment of dysentery and gastritis.

📎Course : Traditional remedy 

📎Cuisine : Assamese 

🔪Preparation Time : 30 minutes

🍴Servings : 1


INGREDIENTS:

•  2/3 pieces of sun-dried kuji thekera slices 
• water 
• Black salt

METHOD:

1. Soak sun-dried kuji thekera slices in lukewarm water for 25-30 minutes. 
2. After 30 minutes add more water if required. 
3. Add black salt. 
4. Serve. 

The ripe kuji thekera fruit is very acidic. It can be used as a vegetable. You can make pickle from ripe kuji thekera just like Rupohi thekera pickle. You can also make a chutney just like  Bor thekera chutney.

Fresh Kuji Thekera and Fish Curry 

Masor tenga is the signature recipe of Assamese cuisine. But there are varieties of masor tenga recipes. "Tenga" means "sour" and "mas" means "fish". So masor tenga means sour fish curry. We can make a masor tenga recipe by using kuji thekera as a souring agent. I made a masor tenga recipe yesterday using kuji thekera. So here is the recipe :

📎Course : Main Course 

📎Cuisine : Assamese 

🔪Preparation Time : 5 minutes

♨Cooking Time : 20 minutes

🕞Total : 25 minutes
🍴Servings : 2

Fish and kuji thekera curry 

INGREDIENTS:

• 2 pieces of Rohu fish 
• 2 thin slices of fresh and ripe kuji thekera (finely chopped) 
• 1 potato
• 1/2 tsp fenugreek seeds
• 1/2+1/2 tsp turmeric powder
• 2-3 green chillies chopped
• Pinch of sugar(optional)
• 3 tbsp oil
• Salt to taste
• For garnishing chopped coriander leaves

METHOD:

1.  Boil potato.  Peel it's skin  and mashed it properly . Keep aside.
2. Wash fish pieces under running water and  rub with turmeric powder and salt. 
3.  In a pan heat oil. Fry the fish pieces. Drain and keep the fried fish pieces aside.
4. In the remaining oil add fenugreek seeds. When crackling add turmeric powder.
5. Add mashed potatoes. Mix well.
6. Add chopped chillies. 
7. Add 2 cups of water. Bring to boil. 
8. Add finely chopped kuji thekera. 
9.  Add fish pieces and cook for some time.
10. Add salt and pinch of sugar. 
11. When the gravy becomes thicker remove from heat. 
12. Add chopped coriander leaves.
13. Serve hot with rice.

Sun-dried Kuji Thekera and Fish Curry 

Fish and sun-dried thekera curry 

We can also make a tasty masor tenga or sour fish curry recipe by using sun-dried kuji thekera as a souring agent. The process of making this delicious Assamese style fish curry recipe is  same as that of using sun-dried bor thekera as a souring agent. I have already shared that recipe in my blog before. To read that recipe click here.

Sun-dried thekera is also used to make panitenga,  a special kind of black mustard chutney. Thekera pulp is used to make this chutney.

Panitenga 

Get the recipe of panitenga here.