Bilahi Aru Outengar Tenga (Tomato & Elephant Apple Tenga)

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Bilahi Aru Outengar Tenga (Tomato & Elephant Apple Tenga)


  • Rohu fish: 10 pieces
  • Oil: for frying the fish pieces
  • Salt and turmeric powder: to rub the fish pieces
  • Ripe elephant apple (Outenga): ½
  • Sliced tomatoes: 750 gms
  • Mustard oil: 1 tbsp
  • Fenugreek seeds: a pinch
  • Turmeric powder: 1 tsp
  • Hot water: 850 ml
  • Lemon juice: 2 tbsps
  • Sugar: ½ tsp
  • Salt: to taste
  • To garnish: green chillies


    • Clean the fish. Drain and rub well with salt and turmeric powder.
    • Keep covered for 5 minutes.
    • Remove the outer thick coating and inner core of the outenga.
    • Cut the middle layer of the outenga into one inch pieces. Clean and pound the pieces to make it soft.
    • Heat oil in a frying pan. Half fry the fish pieces and keep it on a paper napkin to drain excess oil.
    • In a karahi heat 1 tbsp fresh oil and add fenugreek seeds. When the seeds turn black remove from oil.
    • Add sliced tomatoes and the outenga. Sprinkle turmeric powder and salt.
    • Let it cook upon moderate heat covered till the tomatoes become soft.
    • Add hot water and bring to boil. Simmer covered for about eight minutes.
    • Add fish and simmer covered until the fish is soft.
    • Sprinkle sugar. Stir. Add lemon juice.
    • Garnish with green chillies and serve Bilahi Aru Outengar Tenga with plain rice.

    Notes: Can relish the tenga as a cold soup on a sunny hot day.

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