Tengamora Paator xoite Gahori Maanxo || Pork with Roselle Leaves

With a wide variety of indigenous food to offer, the cuisine of Assam is famous for its distinct flavouring and influences. The herbs and delicate flavours make the food of Assam a joyous affair for all food lovers! The vital component of an Assamese meal is the Tenga Aanja- a sour curry preparation. The most common varieties of souring ingredients like Nemu Tenga (Citrus Limon), Thekera Tenga (Garcinia Pedunculata), Madhuxuleng (Polygonum Microcephalum), Tengamora Paat (Roselle Leaves) etc are used for the preparation of Tenga Aanja. Tengamora is a plant, grown for its edible leaves in North East India. “Tengamora paator xoite Gahori ll Pork with Roselle Leaves” is quintessentially Assamese cuisine. The sourness of the tengamora paat conveys comfort and freshness to the tongue. Let us cook this Assamese delicacy at home with the below mentioned easy to follow steps:-


500 gm Pork Meat (mix of fat and red meat), cut into chunks

1 tsp mustard oil

5/ 6 crushed garlic cloves

1 tsp + 1 tsp ginger paste

1 tsp turmeric powder

5 / 6 green chillies

1 cup of water

1 handful tender roselle leaves/ tengamora paat, chopped roughly

Salt to taste


Wash the meat chunks properly. Keep aside.

Heat mustard oil in a heavy bottom pan on medium heat.

Add the crushed garlic cloves into the pan and saute for 2/ 3 minutes. Let the aroma of the garlic infuse into the oil.

Add the pork meat into the pan and stir well. Cook for 5 / 6 minutes. Cover with a lid.

Cook the meat pieces on low flame for about 30 minutes, stirring occasionally.

Add 1 tsp ginger paste and green chillies into the pan. Mix well. Let it cook for another 10 minutes.

Now, add the turmeric powder and season with salt. Add 1 cup of water. Let it bring to boil.

Cover the pan with a lid for 10 / 15 minutes. Open the lid. Cook until the water evaporates.

Add the tengamora paat / roselle leaves. Stir and cook for another 10 minutes on low flame. Add the remaining ginger paste. Switch off the flame.

Rest it for 5 minutes. Tengamora Paator xoite Gahori Manxo is ready to serve with steamed rice.


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