Bilahi Aru Outengar Tenga (Tomato & Elephant Apple Tenga)

Directions

1. • 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.