Assamese Bilahi Boror Tenga Recipe (Sour Curry With Red Lentil Fritters)
Masoor dal fritters dipped in tangy kokum and tomato based sour gravy
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. Serve Assamese Bilahi Boror Tenga Recipe (Sour Curry With Red Lentil Fritters) with Spicy Yogurt Chapati Recipe, Assamese Amitar Khar Recipe and Egg Shoap Recipe (appetizer).
Here are a few more Assamese recipes to try
Note: Boiled and mashed potatoes, lauki can also be added into the gravy.
- 1/2 cup Pink Masoor Dal (Split) , soaked for 1 hour
- 1/4 teaspoon Turmeric powder (Haldi)
- Salt , to taste
- 4 Kokum (Malabar Tamarind) , soaked in 1/2 cup water for 15 minutes
- Oil , to pan fry masoor dal fritters
- 1 pinch Sugar
- 1 Bay leaf (tej patta)
- 1/3 teaspoon Panch Phoran Masala
- 1 Dry Red Chilli
- 1 tablespoon Mustard oil
- 1 Whole Wheat Flour
- 1 Onion , finely chopped
- 1 Tomato , finely chopped
- 1/3 teaspoon Red Chilli powder
How to make Assamese Bilahi Boror Tenga Recipe (Sour Curry With Red Lentil Fritters)
To begin making Assamese Bilahi Boror Tenga Recipe (Sour Curry With Red Lentil Fritters), drain water from the masoor dal and grind it into a coarse paste by adding little water.
Transfer the paste into a bowl and add salt and turmeric powder. Mix well.
Heat a kuzhi paniyaram pan and drop a spoonful of batter into each cavity. Drop a few drops of oil in each cavity. Flip when the bottom portion is browned well. Brown both sides evenly. You can do this on shallow frying pan too, but the shapes will be dissimilar.
When the edges turn golden, flip them over and fry on the other side till both the sides are golden and crisp.
Transfer them on an absorbent paper.
In another pan, heat mustard oil and add panch phoran, bay leaf and whole dried red chilli. When the seeds begin to splutter, add the onions and kokum pieces and saute until onions becomes translucent.
Add chopped tomato, red chilli powder, salt. Mix well and cook for 2-3 minutes.
Now add the kokum water (in which kokum has been soaked) and some more water, sugar. Let it simmer for a minute.
Mix flour in 2 tbsp water and make a paste. Add it into the pan. Stir it well to avoid lumps.
Add fritters into the pan and let it simmer for 2 more minutes.
Assamese Bilahi Boror Tenga Recipe (Sour Curry With Red Lentil Fritters) is part of the North Eastern Recipe Contest