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We hope you got insight from reading it, now let’s go back to assamese bilahi boror tenga (sour curry with red lentil fritter) recipe. To make assamese bilahi boror tenga (sour curry with red lentil fritter) you need 24 ingredients and 13 steps. Here is how you do that.
The ingredients needed to cook Assamese bilahi boror tenga (Sour Curry with Red Lentil Fritter):
- Provide for fritters-
- Provide 1/2 cup split red lentils (Masoor dal)
- Get 1 green chilli
- Get 1 pinch hing
- Use to taste Salt according
- Use as required Oil to deep fry
- Use for Gravy-
- You need 1 onion finely chopped
- Get 2 tomatoes finely chopped
- Get 1 potato cooked and mashed
- Provide 1/4 tsp turmeric powder
- Provide 1/2 tsp coriander powder
- Prepare 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
- Provide For tempering-
- Use 1 tsp mustard oil
- Use 2 bay leaves
- Prepare 1 tsp panch phoran masala
- Use 1 dried red chilli
- Provide For garnish-
- Take 1 handful Finely chopped coriander leaves
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.
Chana Chawal - Today's recipe post is based on a Jaisalmer dish called Chana Chawal which is very similar to the north Indian Kadhi made with sour curd and Besan. assamese recipes from MASTERCHEFMOM : Assamese Baked Savoury Kordois Low calorie Kordois Recipe, Assamese Boror Tenga Today I am sharing a tasty and tangy dish from Assam. 'Tenga' is a popular Assamese Sour Thekera Tenga is a Sour curry from Assamese cuisine. 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). The cuisine in Assam is called Assamese.
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