Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, assamese bilahi boror tenga (sour curry with red lentil fritter). It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
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. Stir it well to avoid lumps. Serve Assamese Bilahi Boror Tenga Recipe.
Assamese bilahi boror tenga (Sour Curry with Red Lentil Fritter) is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Assamese bilahi boror tenga (Sour Curry with Red Lentil Fritter) is something that I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can cook assamese bilahi boror tenga (sour curry with red lentil fritter) using 24 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Assamese bilahi boror tenga (Sour Curry with Red Lentil Fritter):
- Take for fritters-
- Prepare 1/2 cup split red lentils (Masoor dal)
- Prepare 1 green chilli
- Get 1 pinch hing
- Prepare to taste Salt according
- Prepare as required Oil to deep fry
- Get for Gravy-
- Take 1 onion finely chopped
- Make ready 2 tomatoes finely chopped
- Prepare 1 potato cooked and mashed
- Get 1/4 tsp turmeric powder
- Take 1/2 tsp coriander powder
- Make ready 1/2 tsp Garam masala
- Get 1 tsp red chilli powder
- Take 4 kokum pieces (Malabar tamarind)
- Get 1 pinch sugar
- Get to taste Salt according
- Make ready For tempering-
- Prepare 1 tsp mustard oil
- Take 2 bay leaves
- Get 1 tsp panch phoran masala
- Make ready 1 dried red chilli
- Prepare For garnish-
- Get 1 handful Finely chopped coriander leaves
The lentil fritters are dunked in a curry. Some of the Assamese households make it and either use lentil fritters (Lentil pakodas) or use fish. The sour curry is made at times using lemon, often it's made with tomatoes and at times with Thekera Tenga (this is of the same family as Kokum). My sister Ms Papari is telling how to cook special Masar Tenga (Sour Fish Curry).
Instructions to make Assamese bilahi boror tenga (Sour Curry with Red Lentil Fritter):
- Take the mixing bowl add masoor dal then Wash the dal twice and soak it for 30 minutes. In another bowl soak the tamarind in water about 15 mins, keep it aside.
- After the half an hour transfer the soaked red lentils and green chillies into a mixer grinder and grind the contents to a coarse paste with adding little water if required. We need a thick paste to be formed to fry.
- Now transfer the ground dal paste to mixing bowl, add asafoetida, pinch of turmeric powder and salt according to your taste mix well. Do a taste check, if you feel the salt or spiciness is less, you can add at this stage.
- Next Heat the oil in deep vessel for frying. Once the oil is hot sufficiently.
- Take the small spoon portion of the dal mixture or batter and drop them with the help of a spoon into the oil. Fry them till they are turns to golden colour.
- Now take them out and drain them on a kitchen towel. Do the frying in batches, do not overcrowd the oil in deep frying pan since the frying becomes slow and the fritters might lose their crispness. Keep them aside till the curry is almost done.
- Further heat the Kadhai with mustard oil, once the oil is hot, add the bay leaves saute for a few seconds till the aroma arises. immediately add dried red chilli and saute for few seconds. Add panch phoran masala and give it a quick mix.
- Next, immediately add the finely chopped onions so that the panch Phoran masala doesn't get burnt. Add pinch of salt and stir till the onions turn light golden brown colour appears.
- Now add the chopped tomatoes and turmeric powder mix well. Cook the tomatoes over low heat till they become mushy.
- Additionally add the red chilli powder, salt to taste, chopped potato mix well. next add coriander powder, Garam masala and saute for a minute.
- Furthermore, Add soaked tamarind water, sugar and some more water. Let it simmer for a minute
- After add fried lentil fritters into the pan, and let it simmer for 2 more mins.
- Lastly, garnish with chopped coriander leaves and serve Assamese bilahi boror tenga or (Assamese sour curry with red lentil fritters) with chapati or Rice.
In Assamese both these varieties of tomatoes are called mirika bilahi (মিৰিকা. This particular Tenga (which is Assamese for a tangy curry) is also known as "Boror Bilahi Tenga" where the "Bora" refers to the dumplings and the "BIlahi" are tomatoes. Traditionally, the dumplings are pan-fried or deep-fried but in this recipe they're steam cooked for a more healthy approach. The cuisine in Assam is called Assamese. Its main features are the following: The use of fermentation and drying as forms of preservation.
So that’s going to wrap it up for this special food assamese bilahi boror tenga (sour curry with red lentil fritter) recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
