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Assamese bilahi boror tenga (Sour Curry with Red Lentil Fritter)
Assamese bilahi boror tenga (Sour Curry with Red Lentil Fritter)

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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 achieve that.

The ingredients needed to prepare Assamese bilahi boror tenga (Sour Curry with Red Lentil Fritter):
  1. Get for fritters-
  2. Take 1/2 cup split red lentils (Masoor dal)
  3. Provide 1 green chilli
  4. You need 1 pinch hing
  5. You need to taste Salt according
  6. Prepare as required Oil to deep fry
  7. Take for Gravy-
  8. Prepare 1 onion finely chopped
  9. You need 2 tomatoes finely chopped
  10. Take 1 potato cooked and mashed
  11. Prepare 1/4 tsp turmeric powder
  12. Prepare 1/2 tsp coriander powder
  13. Use 1/2 tsp Garam masala
  14. Prepare 1 tsp red chilli powder
  15. Take 4 kokum pieces (Malabar tamarind)
  16. Use 1 pinch sugar
  17. Provide to taste Salt according
  18. Use For tempering-
  19. Use 1 tsp mustard oil
  20. Use 2 bay leaves
  21. You need 1 tsp panch phoran masala
  22. You need 1 dried red chilli
  23. You need For garnish-
  24. You need 1 handful Finely chopped coriander leaves
Steps to make Assamese bilahi boror tenga (Sour Curry with Red Lentil Fritter):
  1. 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.
  2. 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.
  3. 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.
  4. Next Heat the oil in deep vessel for frying. Once the oil is hot sufficiently.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Now add the chopped tomatoes and turmeric powder mix well. Cook the tomatoes over low heat till they become mushy.
  10. Additionally add the red chilli powder, salt to taste, chopped potato mix well. next add coriander powder, Garam masala and saute for a minute.
  11. Furthermore, Add soaked tamarind water, sugar and some more water. Let it simmer for a minute
  12. After add fried lentil fritters into the pan, and let it simmer for 2 more mins.
  13. Lastly, garnish with chopped coriander leaves and serve Assamese bilahi boror tenga or (Assamese sour curry with red lentil fritters) with chapati or Rice.

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