Name: ASSAMESE BOROR TENGA recipe by Shobha Keshwani at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: (For the fritters); Masoor Dal ........ 1/2 cup; Green chillies .... 1-2; Asafoetida ......... 1 pinch; Salt ................... to taste; Oil ................... to fry; (For the gravy); Onion ........ 1 medium (Finely chopped); Tomatoes .... 2 (cut into cubes); Tomato puree ... 2 - 3 tbsp; Potato .............. 1 medium (boiled and mashed); Lauki / bottle gourd .... 1 cup (peeled and cut into cubes); Turmeric powder ..... 1/4 tsp; Red chilli powder ...... 1 tsp (adjust as per your liking); Coriander powder ..... 1/2 tsp; Cumin powder ........... 1/2 tsp; Salt ............................. to taste; Mustard oil ............... 4-5 tbsps; (For tempering); Mustard oil ..... 1 tbsp; Panch phoran ... 1 tsp; Bay leaves ....... 1-2; Dry red chillies ... 1-2; Coriander leaves.. for garnishing.

ABOUT ASSAMESE BOROR TENGA RECIPE

The Assamese, have a palate for anything that is tangy. Especially during scorching summer afternoons. They love their meals with something tangy, sour and refreshing. “Boror Tenga”, is one such traditional dish. It is made with fritters of a seasoned paste of red lentils, chilies, asafoetida and salt. They are then simmered in a curry made from tomatoes, onion, spices, chillis and fresh coriander leaves. Mashed potato is added to give thickness to the gravy.

Ingredients Serving: 4

(For the fritters)
Masoor Dal ........ 1/2 cup
Green chillies .... 1-2
Asafoetida ......... 1 pinch
Salt ................... to taste
Oil ................... to fry
(For the gravy)
Onion ........ 1 medium (Finely chopped)
Tomatoes .... 2 (cut into cubes)
Tomato puree ... 2 - 3 tbsp
Potato .............. 1 medium (boiled and mashed)
Lauki / bottle gourd .... 1 cup (peeled and cut into cubes)
Turmeric powder ..... 1/4 tsp
Red chilli powder ...... 1 tsp (adjust as per your liking)
Coriander powder ..... 1/2 tsp
Cumin powder ........... 1/2 tsp
Salt ............................. to taste
Mustard oil ............... 4-5 tbsps
(For tempering)
Mustard oil ..... 1 tbsp
Panch phoran ... 1 tsp
Bay leaves ....... 1-2
Dry red chillies ... 1-2
Coriander leaves.. for garnishing.

Instructions

Wash the masoor and soak it for 30 minutes.
Add green chilli, salt and grind to a coarse paste. If you are not frying immediately do not add salt as it leaves water. Mix it just before frying.
Add asafoetida and mix well.
Heat oil in a kadai for frying. Spoon small portions of the batter into oil and fry them till they are golden.
Drain them in a kitchen towel.
Heat a pan with oil and bring it to a smoking point and reduce the heat.
Add the ingredients given under ' tempering'.
Now add the onions and fry till they turn light brown.
Tip in the chopped tomatoes, turmeric powder and mix well.
Cook the tomatoes over low heat till they are soft.
Now add the tomato puree, bottle gourd, red chilli powder, coriander powder, cumin powder and salt.
Add 2 cups of water and cook covered for 6-7 minutes or till the time the bottle gourd is cooked.
At this stage, add the mashed potato to the tenga and mix well.
Adjust the consistency of the gravy to your liking and add more water if required and cook for few more minutes. Finally dd the lentil fritters , mix well and garnish.

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