ASSAMESE BOROR TENGA | How to make ASSAMESE BOROR TENGA

By Shobha Keshwani  |  30th Jan 2018  |  
5 from 1 review Rate It!
  • ASSAMESE BOROR TENGA, How to make ASSAMESE BOROR TENGA
ASSAMESE BOROR TENGAby Shobha Keshwani
  • Prep Time

    30

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

0

1

0 votes

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.

The delicious and mouthwatering ASSAMESE BOROR TENGA is a famous dish of Assam and North East and is very much popular in the whole worldwide. This dish is often reserved for any special occasion like parties or festivals. ASSAMESE BOROR TENGA is the best option for you when you want to eat or cook something really perfect. It is an amazing dish which is liked by the people of every age group. The flavorful and saporous ingredients are the key to the amazing taste of ASSAMESE BOROR TENGA. Shobha Keshwani shared this ASSAMESE BOROR TENGA recipe which is perfect to serve for 4 people. The step by step process with pictures will help you to know how to make the delicious ASSAMESE BOROR TENGA. It is not a typical restaurant style recipe but a simple homely comforting recipe which is best to understand for the beginners. It is an easy and simple recipe that is perfect to make in a jiffy for a weekend lunch or dinner. Try this delicious ASSAMESE BOROR TENGA recipe at your home and surprise your family and friends.

ASSAMESE BOROR TENGA

Ingredients to make ASSAMESE BOROR TENGA

  • (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.

How to make ASSAMESE BOROR TENGA

  1. Wash the masoor and soak it for 30 minutes.
  2. 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.
  3. Add asafoetida and mix well.
  4. Heat oil in a kadai for frying. Spoon small portions of the batter into oil and fry them till they are golden.
  5. Drain them in a kitchen towel.
  6. Heat a pan with oil and bring it to a smoking point and reduce the heat.
  7. Add the ingredients given under ' tempering'.
  8. Now add the onions and fry till they turn light brown.
  9. Tip in the chopped tomatoes, turmeric powder and mix well.
  10. Cook the tomatoes over low heat till they are soft.
  11. Now add the tomato puree, bottle gourd, red chilli powder, coriander powder, cumin powder and salt.
  12. Add 2 cups of water and cook covered for 6-7 minutes or till the time the bottle gourd is cooked.
  13. At this stage, add the mashed potato to the tenga and mix well.
  14. 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.

Reviews for ASSAMESE BOROR TENGA (1)

Shelly Sharma8 months ago

It can be served with rice.
Reply
Shobha Keshwani
8 months ago
Yes .. it tastes good with rice and rotis as well

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