Assamese Bilahi Boror Tenga (Sour curry with red lentil fritters) | How to make Assamese Bilahi Boror Tenga (Sour curry with red lentil fritters)

By Aarti Sharma  |  1st Mar 2018  |  
4.5 from 2 reviews Rate It!
  • Assamese Bilahi Boror Tenga (Sour curry with red lentil fritters), How to make Assamese Bilahi Boror Tenga (Sour curry with red lentil fritters)
Assamese Bilahi Boror Tenga (Sour curry with red lentil fritters)by Aarti Sharma
  • Prep Time

    30

    mins
  • Cook Time

    40

    mins
  • Serves

    3

    People

9

2

About Assamese Bilahi Boror Tenga (Sour curry with red lentil fritters) Recipe

Assamese Bilahi Boror Tenga recipe is a North Eastern recipe belongs to assam. 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.

Assamese Bilahi Boror Tenga (Sour curry with red lentil fritters)

Ingredients to make Assamese Bilahi Boror Tenga (Sour curry with red lentil fritters)

  • Split red lentil (masoor dal) – 1/2 Cup (Washed and soaked in enough water for an hour)
  • turmeric Powder - 1/2 tsp
  • salt - to taste
  • Kokum - 3 to 4 pieces (soaked in ½ glass of water)
  • Canola oil - to pan fry the fritters
  • A pinch of sugar
  • bay leaf - 1
  • panch phoran - 1/3 tsp
  • Whole dried red chillies -1 to 2
  • Mustard oil - 1 tbsp
  • flour - 1 tsp
  • onion - 1 (finely chopped)
  • tomato - 1 (chopped)
  • red chilli Powder - 1/3 tsp

How to make Assamese Bilahi Boror Tenga (Sour curry with red lentil fritters)

  1. Drain the water from the masoor dal and grind it into a coarse paste by adding little water.
  2. Transfer the paste into a bowl and add salt and turmeric powder. Mix well.
  3. Heat the oil in a pan. Drop teaspoonfuls of the mixture into the hot oil over medium heat.
  4. When the edges turn golden, flip them over and fry on the other side till both the sides are golden and crisp.
  5. Transfer them on an absorbent paper.
  6. 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.
  7. Add chopped tomato, red chilli powder, salt. Mix well and cook for 2-3 minutes.
  8. Now add the kokum water (in which kokum has been soaked) and some more water, sugar. Let it simmer for a minute
  9. Mix flour in 2 tbsp water and make a paste. Add it into the pan. Stir it well to avoid lumps
  10. Add fritters into the pan and let it simmer for 2 more minutes.
  11. Serve immediately with rice

My Tip:

You can also make frittters into appam pan.

Reviews for Assamese Bilahi Boror Tenga (Sour curry with red lentil fritters) (2)

Rakhi Bhagat8 months ago

Reply

Shikha Roy8 months ago

want to try this
Reply

Cooked it ? Share your Photo