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

Name: Assamese Boror Tenga Recipe (Vegetarian Sour Curry With Masoor Dal Fritters)
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Cuisine: Indian
Ingredients: ½ cup Red Lentils (1/2 cup Masoor Dal (Whole) soaked for 30 minutes); 1 piece Green Chili (1 Green Chilli soaked with masoor dal); 1 pinch Asafoetida (1 pinch Asafoetida (hing)); 0 pieces Table Salt (Salt to taste + Salt to taste); 0 pieces Vegetable Oil (Oil to deep fried); 1 piece Yellow Onion (1 Onion finely chopped); 4 pieces Tomato (4 Tomatoes finely chopped); 1 piece White Potatoes (1 Potato (Aloo) cooked and mashed); 1 cup Bottle Gourd (1 cup Bottle gourd (lauki) peeled and cubed); 0.13 tsp Ground Turmeric (1/8 teaspoon Turmeric powder (Haldi)); 1 tsp Red Chili Powder (1 teaspoon Red Chilli powder); ½ tsp Ground coriander (1/2 teaspoon Coriander Powder (Dhania)); 1 tsp Mustard Oil (1 teaspoon Mustard oil); 1 tsp Panch Phoran (1 teaspoon Panch Phoran Masala); 2 pieces Bay Leaves (2 Bay leaves (tej patta)); 1 piece Red Chili (1 Dry Red Chilli halved); 0 pieces Coriander Seed (Coriander (Dhania) Leaves a handful finely chopped)

Assamese vegetarian sour curry featuring mashed potato and bottle gourd in a spiced tomato broth, topped with fried masoor dal fritters.

60 minIndian

Servings4

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Vegetarian
Vegan
Pescatarian
Halal

Ingredients

For 4 servings

Red Lentils½ cup · 1/2 cup Masoor Dal (Whole) soaked for 30 minutes
Green Chili1 piece · 1 Green Chilli soaked with masoor dal
Asafoetida1 pinch · 1 pinch Asafoetida (hing)
Table Salt0 pieces · Salt to taste + Salt to taste
Vegetable Oil0 pieces · Oil to deep fried
Yellow Onion1 piece · 1 Onion finely chopped
Tomato4 pieces · 4 Tomatoes finely chopped
White Potatoes1 piece · 1 Potato (Aloo) cooked and mashed
Bottle Gourd1 cup · 1 cup Bottle gourd (lauki) peeled and cubed
Ground Turmeric0.13 tsp · 1/8 teaspoon Turmeric powder (Haldi)
Red Chili Powder1 tsp · 1 teaspoon Red Chilli powder
Ground coriander½ tsp · 1/2 teaspoon Coriander Powder (Dhania)
Mustard Oil1 tsp · 1 teaspoon Mustard oil
Panch Phoran1 tsp · 1 teaspoon Panch Phoran Masala
Bay Leaves2 pieces · 2 Bay leaves (tej patta)
Red Chili1 piece · 1 Dry Red Chilli halved
Coriander Seed0 pieces · Coriander (Dhania) Leaves a handful finely chopped

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Steps

1Wash the dal twice and soak it for 30 minutes with green chillies.
2Transfer 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.
3Add salt, asafoetida and mix well, do a taste check.
4Heat oil in a deep frying pan for frying.
5Once the oil is hot, spoon out small portions of the batter into oil and fry them till they are golden. Take them out and drain them on a kitchen towel. Do the frying in batches.
6Heat a kadai with mustard oil. Once the oil is hot, add the bay leaves, saute for a few seconds till the aroma arises. Immediately add dry red chilli and saute for a few seconds. Add panch phoran masala and give it a quick mix.
7Immediately 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.
8Now add the chopped tomatoes, turmeric powder and mix well.
9Cook the tomatoes over low heat till they become mushy.
10Now add the bottle gourd, red chilli powder, coriander powder and adjust salt levels.
11Once 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.
12At this stage, add the mashed potato to the tenga and mix well.
13Adjust water levels if required and cook for another 3-4 minutes and switch off.
14Add the masoor dal fritters, mix well and garnish with chopped coriander.
15Serve 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.