Assamese Bilahi Boror Tenga Recipe (Sour Curry With Red Lentil Fritters)

Step 1: To begin making Assamese Bilahi Boror Tenga Recipe (Sour Curry With Red Lentil Fritters), drain water from the masoor dal and grind it into a coarse paste by adding little water

Step 2: Transfer the paste into a bowl and add salt and turmeric powder

Step 3: Mix well

Step 4: Heat a kuzhi paniyaram pan and drop a spoonful of batter into each cavity

Step 5: Drop a few drops of oil in each cavity

Step 6: Flip when the bottom portion is browned well

Step 7: Brown both sides evenly

Step 8: You can do this on shallow frying pan too, but the shapes will be dissimilar

Step 9: When the edges turn golden, flip them over and fry on the other side till both the sides are golden and crisp

Step 10: Transfer them on an absorbent paper

Step 11: In another pan, heat mustard oil and add panch phoran, bay leaf and whole dried red chilli

Step 12: When the seeds begin to splutter, add the onions and kokum pieces and saute until onions becomes translucent

Step 13: Add chopped tomato, red chilli powder, salt

Step 14: Mix well and cook for 2-3 minutes

Step 15: Now add the kokum water (in which kokum has been soaked) and some more water, sugar

Step 16: Let it simmer for a minute

Step 17: Mix flour in 2 tbsp water and make a paste

Step 18: Add it into the pan

Step 19: Stir it well to avoid lumps

Step 20: Add fritters into the pan and let it simmer for 2 more minutes

Step 21: Serve Assamese Bilahi Boror Tenga Recipe (Sour Curry With Red Lentil Fritters) immediately with Spicy Yogurt Chapati Recipe, Assamese Amitar Khar Recipe and Egg Shoap Recipe (appetizer)