Pani Tenga Vegetable

Name: Pani Tenga Vegetable
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings (1 cup each)
Cuisine: indian
Ingredients: 2 pcs potato (medium, peeled and cubed); 250 g lauki (peeled and cubed); 2 tbsp mustard oil; 1 tsp panch phoron; 2 pcs green chili (slit lengthwise); 2 pcs tomato (medium, roughly chopped); 0.5 tsp turmeric powder; 1 tsp salt; 4 cup water; 2 tbsp lemon juice (freshly squeezed); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.2/5(28)

TASTE SCORE

6/10

A light and tangy Assamese vegetable stew, simmered in a watery, sour broth. This simple, comforting dish uses tomatoes and lemon for its signature tartness and is perfect served with steamed rice.

PREP

15m

COOK

25m

SERVES

1 CUP

156 cal

SERVINGS

METHOD · 8 STEPS

Prepare the vegetables. Peel and cut the potatoes and bottle gourd into 1-inch cubes. Keep them aside.
2
Make the tempering.
- Heat mustard oil in a deep pan or kadai over medium heat until it's slightly smoking.
- Reduce the heat and add the panch phoron. Let the seeds splutter for about 30 seconds.
- Add the slit green chilies and sauté for another 10 seconds.
Add the chopped tomatoes and cook until they turn soft and mushy, which should take about 4-5 minutes.
Add the cubed potatoes, bottle gourd, turmeric powder, and salt. Mix well to coat the vegetables with the spices. Sauté for 2 minutes.
Pour in 4 cups of water and bring the mixture to a rolling boil.
Once boiling, reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes, or until the vegetables are tender and cooked through.
Turn off the heat. Stir in the fresh lemon juice and mix gently.
Garnish with freshly chopped coriander leaves and serve hot with steamed rice.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
For the most authentic flavor, use mustard oil and don't skip the panch phoron.
2
Always add the lemon juice after turning off the heat to preserve its fresh flavor and prevent bitterness.
3
Don't overcook the vegetables; they should be tender but still hold their shape.
4
You can adjust the sourness by increasing or decreasing the amount of tomato and lemon juice.
5
This curry is meant to be thin and watery ('pani'), so don't try to thicken it.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

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Pani Tenga Vegetable

For 4 servings

Prepare the vegetables. Peel and cut the potatoes and bottle gourd into 1-inch cubes. Keep them aside.

Make the tempering.

Add the chopped tomatoes and cook until they turn soft and mushy, which should take about 4-5 minutes.

Add the cubed potatoes, bottle gourd, turmeric powder, and salt. Mix well to coat the vegetables with the spices. Sauté for 2 minutes.

Pour in 4 cups of water and bring the mixture to a rolling boil.

Once boiling, reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes, or until the vegetables are tender and cooked through.

Turn off the heat. Stir in the fresh lemon juice and mix gently.

Garnish with freshly chopped coriander leaves and serve hot with steamed rice.

What to keep in mind.

Adapt it for your goals.

High protein

Healthy

Kid friendly

Quick

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