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

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to make a special dish, assamese bilahi boror tenga (sour curry with red lentil fritter). It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Assamese bilahi boror tenga (Sour Curry with Red Lentil Fritter) is one of the most well liked of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. Assamese bilahi boror tenga (Sour Curry with Red Lentil Fritter) is something that I have loved my whole life. They’re nice and they look fantastic.

Boror Tenga is a traditional red lentil curry from Assam. In Boror Tenga, soft red lentil fritters are cooked in a sour curry made of tomatoes, onions, potatoes, and bottle gourd! Boror Tenga is like the Rajasthani Mangodi ki sabzi but very unique in its preparation. 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 must first prepare a few components. You can cook 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. Make ready for fritters-
  2. Take 1/2 cup split red lentils (Masoor dal)
  3. Get 1 green chilli
  4. Get 1 pinch hing
  5. Take to taste Salt according
  6. Get as required Oil to deep fry
  7. Get for Gravy-
  8. Get 1 onion finely chopped
  9. Make ready 2 tomatoes finely chopped
  10. Make ready 1 potato cooked and mashed
  11. Prepare 1/4 tsp turmeric powder
  12. Get 1/2 tsp coriander powder
  13. Get 1/2 tsp Garam masala
  14. Prepare 1 tsp red chilli powder
  15. Prepare 4 kokum pieces (Malabar tamarind)
  16. Prepare 1 pinch sugar
  17. Take to taste Salt according
  18. Prepare For tempering-
  19. Make ready 1 tsp mustard oil
  20. Prepare 2 bay leaves
  21. Take 1 tsp panch phoran masala
  22. Prepare 1 dried red chilli
  23. Make ready For garnish-
  24. Get 1 handful Finely chopped coriander leaves

Since, many of the souring agents that I have mentioned are not easily available outside Assam; I have used tomatoes, a basic and readily available ingredient all over the world for my dish. Summer is the time when this cuisine serves as a relief to cool off the heat. An Assamese Cuisine prepared with Red & Small Yellow Lentil (Masur & Moong Dal). Assamese Bilahi Boror Tenga Recipe (Sour Curry With Red Lentil Fritters).

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.

An Assamese Cuisine prepared with Red & Small Yellow Lentil (Masur & Moong Dal). Assamese Bilahi Boror Tenga Recipe (Sour Curry With Red Lentil Fritters). Chana Chawal - Today's recipe post is based on a Jaisalmer dish called Chana Chawal which is very similar to the north Indian Kadhi made with sour curd and Besan. assamese recipes from MASTERCHEFMOM : Assamese Baked Savoury Kordois Low calorie Kordois Recipe, Assamese Boror Tenga Today I am sharing a tasty and tangy dish from Assam. 'Tenga' is a popular Assamese Sour Thekera Tenga is a Sour curry from Assamese cuisine. Some of the Assamese households make it and either use lentil fritters (Lentil pakodas) or use fish.

So that’s 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 sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!