Assamese Boror Tenga Recipe (Vegetarian Sour Curry With Masoor Dal Fritters)

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Preparation time

  • Total: Approximately 60 minutes
  • Preparation: 30 minutes
  • Cooking: 30 minutes

Ingredients

  • 1/2 cup Masoor Dal (Whole) - soaked for 30 minutes
  • 1 Green Chilli - soaked with masoor dal
  • 1 pinch Asafoetida (hing)
  • Salt - to taste
  • Sunflower Oil - to deep fried
  • 1 Onion - finely chopped
  • 4 Tomatoes - finely chopped
  • 1 Potato (Aloo) - cooked and mashed
  • 1 cup Bottle gourd (lauki) - peeled and cubed
  • 1/8 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Red Chilli powder
  • 1/2 teaspoon Coriander Powder (Dhania)
  • Salt - to taste
  • 1 teaspoon Mustard oil
  • 1 teaspoon Panch Phoran Masala
  • 2 Bay leaves (tej patta)
  • 1 Dry Red Chilli - halved
  • Coriander (Dhania) Leaves - a handful finely chopped

Instructions

  1. To begin making Assamese Boror Tenga Recipe (Vegetarian Sour Curry With Masoor Dal Fritters), Wash the dal twice and soak it  for 30 minutes with green chillies
  2. Adjust the addition of green chilli depending on its heat level
  3. After half an hour, transfer the soaked red lentils/masoor dal & chillies into a mixer grinder and grind the contents to a coarse paste, with adding very little water if required
  4. We need a thick paste to be formed to fry
  5. Add salt, asafoetida and mix well, do a taste check
  6. If you feel the salt or green chilli is less, you can add at this stage
  7. Heat oil in a deep frying pan for frying
  8. Once the oil is hot, poon out small portions of the batter into oil and fry them till they are golden
  9. Take them out and drain them on a kitchen towel
  10. DO the frying in batches
  11. Do not overcrowd the oil in deep frying pan since the frying becomes slow and the fritters might lose their crunchiness
  12. Keep them aside till the curry is almost done
  13. Heat a kadai with mustard oil
  14. Once the oil is hot, add the bay leaves, saute for a few seconds till the aroma arises
  15. Immediately add dry red chilli and saute for a few seconds
  16. Add panch phoran masala and give it a quick mix
  17. Immediately add the onions so that the panch phoran masala doesn't get burnt, add pinch of salt and fry the onions in tadka till they turn light brownish and appears cooked
  18. Now add the chopped tomatoes, turmeric powder and mix well
  19. Cook the tomatoes over low heat till they become mushy
  20. Now add the bottle gourd, red chilli powder, coriander powder  and adjust salt levels
  21. Once the bottle gourd is sauteed for a minute, add about 2 cups of water and cook covered for 6-7 minutes or till the time the bottle gourd is cooked
  22. At this stage, add the mashed potato to the tenga and mix well
  23. Adjust water levels if required and cook for another 3-4 minutes and switch off
  24. Add the masoor dal fritters, mix well and garnish with chopped coriander
  25. Serve Assamese Boror Tenga Recipe (Vegetarian Sour Curry With Masoor Dal Fritters) with a meal of Assamese Amitar Khar Recipe, steamed rice, Assamese Bilahir Tok Recipe and a dessert like Assamese Style Dil Pasand Recipe for an Assamese inspired lunch

Other informations

The table below shows servings values and other necessary informations.

  • Servings
  • Cuisine
  • Course
  • Diet
  • 4
  • Assamese
  • Side Dish
  • High Protein Vegetarian
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