Assamese bilahi boror tenga (Sour Curry with Red Lentil Fritter)
Assamese bilahi boror tenga (Sour Curry with Red Lentil Fritter)

Hello everybody, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, assamese bilahi boror tenga (sour curry with red lentil fritter). It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Assamese bilahi boror tenga (Sour Curry with Red Lentil Fritter) is one of the most favored of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Assamese bilahi boror tenga (Sour Curry with Red Lentil Fritter) is something that I have loved my entire life.

Assamese Bilahi Boror Tenga Recipe (Sour Curry With Red Lentil Fritters) is a North Eastern recipe belongs to Assamese cuisine. Usually, fried fish is added to the curry. But being a pure vegetarian, in this recipe I have added red lentil (masoor dal) fritters in a light sour curry and sour curry is made with the kokum and tomatoes.

To begin with this particular recipe, we have to prepare a few ingredients. You can have assamese bilahi boror tenga (sour curry with red lentil fritter) using 24 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Assamese bilahi boror tenga (Sour Curry with Red Lentil Fritter):
  1. Get for fritters-
  2. Prepare 1/2 cup split red lentils (Masoor dal)
  3. Make ready 1 green chilli
  4. Prepare 1 pinch hing
  5. Get to taste Salt according
  6. Take as required Oil to deep fry
  7. Prepare for Gravy-
  8. Take 1 onion finely chopped
  9. Make ready 2 tomatoes finely chopped
  10. Prepare 1 potato cooked and mashed
  11. Make ready 1/4 tsp turmeric powder
  12. Take 1/2 tsp coriander powder
  13. Make ready 1/2 tsp Garam masala
  14. Take 1 tsp red chilli powder
  15. Prepare 4 kokum pieces (Malabar tamarind)
  16. Make ready 1 pinch sugar
  17. Prepare to taste Salt according
  18. Get For tempering-
  19. Make ready 1 tsp mustard oil
  20. Prepare 2 bay leaves
  21. Prepare 1 tsp panch phoran masala
  22. Take 1 dried red chilli
  23. Take For garnish-
  24. Take 1 handful Finely chopped coriander leaves

Usually, fried fish is added to the curry. But being a pure vegetarian, in this recipe I have added red lentil (masoor dal) fritters in a light sour curry and sour curry is made with the kokum and tomatoes. 'Tenga' is a popular Assamese Sour Curry dish that is served as the last course in a traditional Assamese meal. Tomatoes, lime and  Thekera are usually used as the souring agents and this Assamese Boror Tenga Recipe is one of the types of tenga. Assamese cuisine is so vibrant and uses a lot of seasonal and locally available herbs and spices.

Instructions to make Assamese bilahi boror tenga (Sour Curry with Red Lentil Fritter):
  1. Take the mixing bowl add masoor dal then Wash the dal twice and soak it for 30 minutes. In another bowl soak the tamarind in water about 15 mins, keep it aside.
  2. After the half an hour transfer the soaked red lentils and green chillies into a mixer grinder and grind the contents to a coarse paste with adding little water if required. We need a thick paste to be formed to fry.
  3. Now transfer the ground dal paste to mixing bowl, add asafoetida, pinch of turmeric powder and salt according to your taste mix well. Do a taste check, if you feel the salt or spiciness is less, you can add at this stage.
  4. Next Heat the oil in deep vessel for frying. Once the oil is hot sufficiently.
  5. Take the small spoon portion of the dal mixture or batter and drop them with the help of a spoon into the oil. Fry them till they are turns to golden colour.
  6. Now take them out and drain them on a kitchen towel. Do the frying in batches, do not overcrowd the oil in deep frying pan since the frying becomes slow and the fritters might lose their crispness. Keep them aside till the curry is almost done.
  7. Further heat the Kadhai with mustard oil, once the oil is hot, add the bay leaves saute for a few seconds till the aroma arises. immediately add dried red chilli and saute for few seconds. Add panch phoran masala and give it a quick mix.
  8. Next, immediately add the finely chopped onions so that the panch Phoran masala doesn't get burnt. Add pinch of salt and stir till the onions turn light golden brown colour appears.
  9. Now add the chopped tomatoes and turmeric powder mix well. Cook the tomatoes over low heat till they become mushy.
  10. Additionally add the red chilli powder, salt to taste, chopped potato mix well. next add coriander powder, Garam masala and saute for a minute.
  11. Furthermore, Add soaked tamarind water, sugar and some more water. Let it simmer for a minute
  12. After add fried lentil fritters into the pan, and let it simmer for 2 more mins.
  13. Lastly, garnish with chopped coriander leaves and serve Assamese bilahi boror tenga or (Assamese sour curry with red lentil fritters) with chapati or Rice.

Boror Tenga is a traditional red lentil curry from Assam. In Assamese Bor means pakoda or fritters and Tenga means sour. In Boror Tenga, soft red lentil fritters are cooked in a spicy and sour curry made of tomatoes, onions, potatoes, and bottle gourd. It is medley of beautiful flavours and textures. Assamese Bilahi Boror Tenga Recipe (Sour Curry With Red Lentil Fritters) is a North Eastern recipe belongs to Assamese cuisine.

So that is going to wrap it up with this exceptional food assamese bilahi boror tenga (sour curry with red lentil fritter) recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!