What Is Assamese Boror Tenga? Recipe Inside
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From Pitika to Polu or Leta, from Duck Meat Curry to Ou Khatta, there are so many dishes in the Assamese cuisine that offers an intriguing array of culinary jewels. This piece is dedicated to a special vegetarian dish from the rich Assamese cuisine I.e., Boror Tenga. Have you heard of this dish before? Don’t worry! We will tell you. 

Boror Tenga is a traditional curry from Assam made up of red lentils. The word ‘Boror' translates to fritters while 'Tenga' means sour. This dish has soft red lentil fritters cooked in a spicy and sour curry made of onions, tomatoes, onions, bottle gourd, and potatoes. This dish is a beautiful amalgamation of amazing flavours and textures. This is one such dish that is so simple and brings the utmost sense of comfort. Wanna know how to make it at home? Follow the steps below and thank us later. 

Ingredients 

  • ½ cup masoor dal 
  • 1 tbsp rice 
  • ½ inch ginger 
  • ½ garlic 
  • 2 onions 
  • Handful of coriander 
  • 1 tsp turmeric powder 
  • 1 tbsp mustard oil 
  • 1 tsp sugar 
  • 3 cups water 
  • 3/4 tsp panch phoran 
  • 2 dried chilies 
  • 1 bay leaf 
  • 2 kokums 
  • Salt as per taste 
  • 2 Green chilies

Method 

  • First, soak masoor dal and rice in water. Let it soak for at least 1 to 2 hours. 
  • When done, remove the water and blend the dal and rice. Also, add ginger and grind everything together. 
  • Keep the mixture a little coarse and keep adding water. 
  • Pour the batter into a bowl.  
  • Add chopped onion, coriander, green chili, salt, and turmeric. Mix everything together.  
  • Take a spoonful of the mixture from the batter and deep fry it. Fry until the pakoras are golden and crispy. 
  • Meanwhile, heat a pan and add mustard oil. 
  • Add panch phoran spice, dried chilies, and bay leaf. Let everything splutter.  
  • Then, add chopped onion, and garlic and sauté well. 
  • Add chopped tomatoes and salt. Let it cook for 2 to 3 minutes. 
  • Then, add kokums soaked in water, sugar, water, and salt. 
  • Mix well and cook it for a few minutes.  
  • Add pakoras and let them soak in the curry for 1 minute.  
  • Then, turn off the flame.  
  • Add 3 tsp lemon juice and mix well. 
  • Serve with hot pipping rice. 

Enjoy!