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

To begin making Assamese Boror Tenga preparation guide (Vegetarian acidic Curry With Masoor Dal Fritters), Wash the dal twice and soak it  for 30 mins with green chillies.

Adjust the addition of green chilli depending on its toasty level.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 moisture if required.

We need a thick paste to be formed to sauté.transfer in table salt, asafoetida and incorporate well, do a taste check.

If you feel the table salt or green chilli is less, you can transfer in at this stage.toasty fat in a deep frying wok for frying.Once the fat is scalding, poon out small portions of the liquid base into fat and sauté them till they are golden.

Take them out and filter them on a kitchen towel.

DO the frying in batches.

Do not overcrowd the fat in deep frying wok since the frying becomes slow and the fritters might lose their crunchiness.

Keep them aside till the curry is almost done.toasty a kadai with mustard fat.

Once the fat is scalding, transfer in the bay leaves, saute for a few seconds till the aroma arises.

Immediately transfer in dehydrated red chilli and saute for a few seconds.

transfer in panch phoran masala and give it a speedy incorporate.Immediately transfer in the onions so that the panch phoran masala doesn't get burnt, transfer in pinch of table salt and sauté the onions in tadka till they turn light brownish and appears cooked.Now transfer in the finely sliced tomatoes, turmeric dusting sugary-smelling element and incorporate well.cook thoroughly the tomatoes over low toasty till they become mushy. Now transfer in the bottle gourd, red chilli dusting sugary-smelling element, coriander dusting sugary-smelling element  and adjust table salt levels.Once the bottle gourd is sauteed for a minute, transfer in about 2 cups of moisture and cook thoroughly covered for 6-7 mins or till the time the bottle gourd is cooked.At this stage, transfer in the mashed potato to the tenga and incorporate well.Adjust moisture levels if required and cook thoroughly for another 3-4 mins and switch off.transfer in the masoor dal fritters, incorporate well and accentuate with finely sliced coriander.present Assamese Boror Tenga preparation guide (Vegetarian acidic Curry With Masoor Dal Fritters) with a meal of Assamese Amitar Khar preparation guide, steamed rice, Assamese Bilahir Tok preparation guide and a dessert like Assamese Style Dil Pasand preparation guide for an Assamese inspired lunch.