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

Assamese Bilahi Boror Tenga (Sour Curry With Red Lentil Fritters) - Plattershare - Recipes, food stories and food lovers
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.
4.30 from 3 votes
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Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Served As: Dinner, Lunch
Recipe Cuisine Type: Indian
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 3


  • 1/2 cup ½ Cup split red lentil (masoor dal) – washed and soaked in enough water for an hour
  • 1/4 tsp Tsp turmeric powder
  • 1/4 tsp Tsp turmeric powder
  • 1-2 tsp Salt to taste, or as per taste
  • 3 to 4 piece Of Kokum soaked in â½ glass of water kokum
  • Canola Oil to pan fry the fritters
  • 1 pinch Sugar
  • 1, Bay Leaf
  • 1/3 tsp Tsp panch phoran
  • 1, Red Chillies whole dried
  • 1 tbsp Tbsp mustard oil
  • 1 tsp Tsp flour
  • 1 Onion finely chopped
  • 1 to Tomato chopped
  • 1/3 tsp Tsp red chilli powder


  • 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.
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4.30 from 3 votes

Aarti Sharma
Aarti Sharma

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