Assamese Bilahi Boror Tenga (Sour Curry With Red Lentil Fritters)

Name: Assamese Bilahi Boror Tenga (Sour Curry With Red Lentil Fritters)
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Ingredients: 1/2 cup Red lentil (split (red masoor dal) -washed and soaked in enough water for an hour); 1/4 tsp Turmeric powder; 1-2 tsp Salt (or as per taste); 3 to 4 piece Kokum (soaked in ½ glass of water); Canola Oil (to pan fry the fritters); 1 pinch Sugar; 1 Bay Leaf; 1/3 tsp Spices (panch phoran); 1, Red Chillies (whole, dried); 1 tbsp Mustard oil; 1 tsp Flour; 1 Onion (finely chopped); 1 to Tomato (chopped); 1/3 tsp Red chilli powder

Aarti Sharma

Assamese Bilahi Boror Tenga (Sour Curry With Red Lentil Fritters) - Plattershare - Recipes, food stories and food lovers

Indian

About Assamese Bilahi Boror Tenga (Sour Curry With Red Lentil Fritters)

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.

4 from 4 votes

Print Pin

Recipe Time & More

Prep Time30 minutes mins

Cook Time40 minutes mins

Total Time1 hour hr 10 minutes mins

Served AsDinner Lunch

Recipe TasteSalty Spicy

Calories - 110 kcal

Servings - 3

Ingredients

▢ 1/2 cup Red lentil split (red masoor dal) -washed and soaked in enough water for an hour
▢ 1/4 tsp Turmeric powder
▢ 1-2 tsp Salt or as per taste
▢ 3 to 4 piece Kokum soaked in ½ glass of water
▢ Canola Oil to pan fry the fritters
▢ 1 pinch Sugar
▢ 1 Bay Leaf
▢ 1/3 tsp Spices panch phoran
▢ 1, Red Chillies whole, dried
▢ 1 tbsp Mustard oil
▢ 1 tsp Flour
▢ 1 Onion finely chopped
▢ 1 to Tomato chopped
▢ 1/3 tsp Red chilli powder

Instructions

▢
Drain the 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
▢
Serve hot with rice or roti

Recipe Notes

Boiled and mashed potatoes, lauki can also be added into the gravy.

Explore Recipes by Tags regional recipes

Please appreciate the author by voting!

4 from 4 votes

Recipe Nutrition

Visit Our Store

Aarti Sharma

4 Comments

Anurag Vithalkar

October 30, 2022 / 8:29 am Log in to Reply

This looks so tasty! Thank you.
Manjyot Tamber

May 19, 2019 / 7:14 am Log in to Reply

Looks so incredible! Thank you for sharing.
Abhay Raj

June 11, 2017 / 1:29 pm Log in to Reply

This looks so inviting! Thank you.
jyoti panwar

September 29, 2016 / 8:45 am Log in to Reply

This looks perfect! Thanks for posting.