Wednesday, November 29, 2017


This month our group, "Shhhhh Cooking Secretly" decided to go for the Assamese Cuisine.
The Assamese, have a palate for anything that is tangy. Especially during scorching summer afternoons. They love  their meals with something tangy, sour and refreshing.
 “Boror Tenga”, is one such traditional dish.  It is made with fritters of a seasoned paste of red lentils, chilies, asafoetida and salt. They are then simmered in a curry made from tomatoes, onion, spices, chillis and fresh coriander leaves. Mashed potato is added to give thickness to the gravy. You can make this curry just with lentil fritters or even add some seasonal vegetables if you like.The curry is eaten with steamed rice. I am sure the dish must be tasting more spicier in Assam with Bhut Jolokia chillies, which are supposed to be the he hottest in the world.
My partner of the month is Avin S Kohli. Do visit her blog, "The Yellow Daal" for delicious recipes.
The 2 secret ingredients given by her are Red Lentils (Masoor Dal) and Lauki.

Here goes the recipe...
(For the fritters)
Masoor Dal ........ 1/2 cup
Green chillies .... 1-2
Asafoetida ......... 1 pinch
Salt ................... to taste
Oil ................... to fry

(For the gravy)
Onion ........ 1 medium (Finely chopped)
Tomatoes .... 2 (cut into cubes)
Tomato puree ... 2 - 3 tbsps
Potato .............. 1 medium (boiled and mashed)
Lauki / bottle gourd .... 1 cup (peeled and cut into cubes)
Turmeric powder ..... 1/4 tsp
Red chilli powder ...... 1 tsp (adjust as per your liking)
Coriander powder ..... 1/2 tsp
Cumin powder ........... 1/2 tsp
Salt ............................. to taste
Mustard oil ............... 4-5 tbsps

(For tempering)
Mustard oil ..... 1 tbsp
Panch phoran ... 1 tsp
Bay leaves ....... 1-2
Dry red chillies ... 1-2

(For garnishing)
Coriander leaves


 Wash the masoor and soak it for 30 minutes.

Add green chilli, salt and grind to a coarse paste. If you are not frying immediately do not add salt as it leaves water. Mix it just before frying.

Add asafoetida and mix well.

 Heat oil in a kadai for frying. Spoon small portions of the batter into oil and fry them till they are golden.

Drain them in a kitchen towel.

Heat a pan with oil and bring it to a smoking point and reduce the heat.

Add the ingredients given under ' tempering'.

Now add the onions and fry till they turn light brown.

Tip in the chopped tomatoes, turmeric powder and mix well.

Cook the tomatoes over low heat till they are soft.

 Now add the tomato puree, bottle gourd, red chilli powder, coriander powder, cumin powder and salt.

 Add 2 cups of water and cook covered for 6-7 minutes or till the time the bottle gourd is cooked.

 At this stage, add the mashed potato to the tenga and mix well.

 Adjust the consistency of the gravy to your liking and add more water if required and cook for few more minutes. Finally dd the lentil fritters , mix well and garnish.

Adapted from - Masterchef Mom 
Linking to :
Shhhhh Cooking Secretly


  1. We also prepare lentil fritter curry but in a different way....looks good

    1. Thanks Amrita.. even in Sindhi cuisine we have a similar lentil fritter curry.

  2. Great recipe, beautifully illustrated!!

    1. Thank you Sumith .. glad to see your comment in my blog.

  3. Those lentil fritters are so fun and delicious!

  4. wow... this looks delicious... will try it out soon...

    1. Thanks dear .. I am sure you will love it.

  5. Such a unique and flavorful dish!

  6. The red lentil fritter in curry is very inviting..I am sure it must be delicious

  7. 3 boror tenga recipes and all look so different. Delicious looking curry and love the way you've fried the fritters pretty small.

    1. Thank you for liking it Mayuri.. it was super delicious. We make similar fritter curry in Sindhi Cuisine too with a slight difference.

  8. Delicious curry,loved the addition of those mini fritters!

    1. Thanks Ruxana.. yes the fritters made the curry so flavourful.


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