A typical summer recipe from Assam, India, Bor’or Tenga is a wholesome and tangy dish where Bor means lentil fritters and Tenga refers to the sour taste. Soft & fluffy red lentil fritters are simmered in a sour curry made of juicy tomatoes, boiled potatoes, and a zing of fresh lime juice. A dish full of comfort and regional charm, it is best served with steamed rice.
Gather Your Ingredients
~ Preparation Instructions ~
- Soak the red lentils in water for 2–3 hours. Drain and grind into a smooth paste with 1–2 tbsp water.
- Add 1 tsp turmeric and salt to the paste, mix well.
- Heat 2 tbsp mustard oil in a pan. Once hot, drop spoonfuls of the lentil paste and fry until golden. Drain excess oil on tissue paper and set the fritters aside.
- In the same pan, add 1 tbsp mustard oil. Temper with mustard seeds and fenugreek seeds until they begin to pop.
- Add the chopped tomatoes and sauté until the water is evaporated and the tomatoes are soft.
- Add the boiled potato (cut into chunks), 1 tsp turmeric and salt. Stir everything well.
- Add a few tablespoons of water as needed to reach desired curry consistency. Squeeze in juice of half a lime.
- Gently drop in the lentil fritters and simmer for 3–5 minutes to soak up the curry.
- Garnish with fresh coriander and the remaining lime juice before serving.
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