Assamese Bilahi Boror Tenga Recipe (Sour Curry With Red Lentil Fritters)
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).
Ingredients
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1/2 cup Pink Masoor Dal (Split)
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soaked for 1 hour
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1/4 teaspoon Turmeric powder (Haldi)
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Salt
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to taste
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4 Kokum (Malabar Tamarind)
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soaked in 1/2 cup water for 15 minutes
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Oil
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to pan fry masoor dal fritters
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1 pinch Sugar
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1 Bay leaf (tej patta)
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1/3 teaspoon Panch Phoran Masala
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1 Dry Red Chilli
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1 tablespoon Mustard oil
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1 Whole Wheat Flour
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1 Onion
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finely chopped
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1 Tomato
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finely chopped
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1/3 teaspoon Red Chilli powder
Instructions
Step 1
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
Step 2
Transfer the paste into a bowl and add salt and turmeric powder
Step 3
Mix well
Step 4
Heat a kuzhi paniyaram pan and drop a spoonful of batter into each cavity
Step 5
Drop a few drops of oil in each cavity
Step 6
Flip when the bottom portion is browned well
Step 7
Brown both sides evenly
Step 8
You can do this on shallow frying pan too, but the shapes will be dissimilar
Step 9
When the edges turn golden, flip them over and fry on the other side till both the sides are golden and crisp
Step 10
Transfer them on an absorbent paper
Step 11
In another pan, heat mustard oil and add panch phoran, bay leaf and whole dried red chilli
Step 12
When the seeds begin to splutter, add the onions and kokum pieces and saute until onions becomes translucent
Step 13
Add chopped tomato, red chilli powder, salt
Step 14
Mix well and cook for 2-3 minutes
Step 15
Now add the kokum water (in which kokum has been soaked) and some more water, sugar
Step 16
Let it simmer for a minute
Step 17
Mix flour in 2 tbsp water and make a paste
Step 18
Add it into the pan
Step 19
Stir it well to avoid lumps
Step 20
Add fritters into the pan and let it simmer for 2 more minutes
Step 21
Serve Assamese Bilahi Boror Tenga Recipe (Sour Curry With Red Lentil Fritters) immediately with Spicy Yogurt Chapati Recipe, Assamese Amitar Khar Recipe and Egg Shoap Recipe (appetizer)