Home / Assamese / Authentic Assamese Bilahi Boror Tenga Recipe (Sour Curry With Red Lentil Fritters)
Authentic Assamese Bilahi Boror Tenga Recipe (Sour Curry With Red Lentil Fritters)
Side Dish

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

Learn how to prepare Authentic Assamese Bilahi Boror Tenga Recipe (Sour Curry With Red Lentil Fritters) with this simple recipe. Perfect for Side Dish and ideal for Assamese lovers....

⏱️

30 Min Prep

🔥

40 Min Cook

🍽️

3 Servings

🥗

High Protein Vegetarian

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Ingredients

  • 1/2 cup Pink Masoor Dal (Split) - soaked for 1 hour
  • 1/4 teaspoon Turmeric powder (Haldi)
  • Salt - to taste
  • 4 Kokum (Malabar Tamarind) - soaked in 1/2 cup water for 15 minutes
  • Canola Oil - to pan fry masoor dal fritters
  • 1 pinch Sugar
  • 1 Bay leaf (tej patta)
  • 1/3 teaspoon Panch Phoran Masala
  • 1 Dry Red Chilli
  • 1 tablespoon Mustard oil
  • 1 Whole Wheat Flour
  • 1 Onion - finely chopped
  • 1 Tomato - finely chopped
  • 1/3 teaspoon Red Chilli powder

Instructions

1
To begin making Assamese Bilahi Boror Tenga formula (puckerish Curry With Red Lentil Fritters), strain liquid from the masoor dal and grind it into a coarse paste by adding little liquid.Transfer the paste into a container and introduce table salt and turmeric dusting masala condiment.
2
incorporate well.scalding up a kuzhi paniyaram skillet and drop a spoonful of paste into each cavity.
3
Drop a few drops of fat in each cavity.
4
Flip when the bottom portion is browned well.
5
Brown both sides evenly.
6
You can do this on shallow frying skillet too, but the shapes will be dissimilar.When the edges turn golden, flip them over and shallow fry on the other side till both the sides are golden and crisp.Transfer them on an absorbent paper.In another skillet, scalding up mustard fat and introduce panch phoran, bay leaf and whole dried red chilli.
7
When the seeds begin to splutter, introduce the onions and kokum pieces and saute until onions becomes translucent.introduce cut up tomato, red chilli dusting masala condiment, table salt.
8
incorporate well and bubble gently for 2-3 mins.Now introduce the kokum liquid (in which kokum has been soaked) and some more liquid, granulated sugar.
9
Let it bubble gently for a minute.incorporate baking flour in 2 tbsp liquid and make a paste.
10
introduce it into the skillet.
11
mix gently it well to avoid lumps.introduce fritters into the skillet and let it bubble gently for 2 more mins.dish up Assamese Bilahi Boror Tenga formula (puckerish Curry With Red Lentil Fritters) immediately with fiery Yogurt Chapati formula, Assamese Amitar Khar formula and Egg Shoap formula (appetizer).

Recipe Information

Cuisine
Assamese
Course
Side Dish
Diet
High Protein Vegetarian
Total Time
70 mins

Recipe Time chart

Preparation Time

30 mins

Cooking Time

40 mins

Total Time

70 mins
#assamese #sidedish #highproteinvegetarian
Author

Master Chef

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