Vegetarian Assamese Bilahi Boror Tenga: Red Lentil Fritter Sour Curry
1 hour 10 minutes
862 reads
About Vegetarian Assamese Bilahi Boror Tenga: Red Lentil Fritter Sour Curry
Discover the vibrant flavors of Assam with this vegetarian adaptation of Bilahi Boror Tenga, a traditional North Eastern Indian sour curry. Typically made with fish, this recipe substitutes crispy red lentil fritters for a delicious plant-based twist. The tangy broth is created using kokum and ripe tomatoes, offering a unique and satisfying culinary experience.As a vegetarian, I've created this recipe to share the authentic taste of this Assamese specialty without compromising on flavor. The combination of the light, slightly sour curry and the satisfyingly crunchy fritters is a delightful balance of textures and tastes. Prepare for a culinary journey to the heart of Assam!This recipe is perfect for those seeking a unique vegetarian curry experience, brimming with the aromatic spices and unique flavors of Assamese cuisine. It's surprisingly simple to make and guaranteed to impress your family and friends.
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Recipe Time & More
Prep30 minutes
Cook40 minutes
Total1 hour 10 minutes
Ingredients
- 1/2 cup Lentils red, 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, Chillies dried, red, whole
- 1 tbsp Mustard Oil
- 1 tsp Flour
- 1 Onion finely chopped
- 1 to Tomato chopped
- 1/3 tsp Chili Powder red
Instructions
Prepare the Red Lentil Fritters
- Drain the soaked red lentils and grind them into a coarse paste, adding a little water if needed.
- Transfer the paste to a bowl, add salt and turmeric powder, and mix well.
- Heat a little canola oil in a pan or use a small appe pan (Kuzhi Paniyaram pan). Drop spoonfuls of the lentil batter into the heated cavities or pan, ensuring there is some space between each fritter.
- Fry until golden brown on both sides, flipping carefully when the bottom is browned.
- Remove the fritters and place them on a paper towel-lined plate to drain any excess oil.
Make the Sour Curry
- Heat mustard oil in a pan or pot over medium heat.
- Add panch phoron, bay leaf, and whole dried red chili. Sauté until the spices splutter.
- Add the chopped onion and sauté until translucent.
- Stir in the soaked kokum pieces (and the soaking liquid) and chopped tomatoes. Cook for 2-3 minutes.
- Add red chili powder and salt; mix well.
- Simmer for 1 minute; add sugar and 1 cup water. Let it simmer for another minute.
- In a small bowl, whisk together the all-purpose flour and 2 tablespoons of water to make a smooth slurry.
- Slowly pour the flour slurry into the simmering curry, stirring constantly to prevent lumps.
- Gently add the fried red lentil fritters to the curry. Simmer for 2 more minutes, allowing the flavors to meld.
- Serve hot with rice or roti.
Recipe Notes
Expert Tips for the Best Bilahi Boror Tenga
- For extra flavor, add a small piece of ginger and/or garlic while sautéing the onions.
- Adjust the amount of red chili powder to control the spice level according to your preference.
- If you don't have Kokum, you can substitute with tamarind pulp (adjust the amount to taste) or a squeeze of lime juice for a similar sourness.
- Don't overcrowd the pan when frying the fritters; this ensures they crisp up evenly. Work in batches if necessary.
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Recipe Nutrition
Calories: 110kcalCarbohydrates: 14gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 784mgPotassium: 321mgFiber: 4gSugar: 4gVitamin A: 556IUVitamin C: 30mgCalcium: 24mgIron: 2mg
Aarti Sharma
Articles: 81
4 Comments
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This looks so tasty! Thank you.
Looks so incredible! Thank you for sharing.
This looks so inviting! Thank you.
This looks perfect! Thanks for posting.