Welcome back to Exploring India with Me and today we are making Boror Tenga inspired by Assamese food🤌🏻

Boror means ‘fritters/pakode’ and Tenga means ‘khatta/sour’ and if you haven’t tried this one yet then this is the time! Tastes so good with Rice 😋✨

RECIPE -

🌼 Wash & Soak Masoor Dal for 1 hour.

🌼 Blend - Masoor Dal, Ginger, Red chillies, salt, Hing & 1/4th cup water to form a thick paste. Dont add too much water, otherwise it’ll be too runny.

🌼 Once the batter is ready, adjust the salt if required. Heat mustard oil & shallow fry till crispy. Once done, keep it aside. You can have these pakodas as it is with green chutney as well!

🌼 Again, heat mustard oil in the same kadhai/wok and add 1 Bay leaf.

🌼 Let it sizzle for 30 seconds & add chopped green and red chillies. Cook for a minute & then add Jeera, Kalonji & Rai. Let it cook for a minute.

🌼 Add diced onions & cook till slightly brown. Then add diced tomatoes & season with salt, haldi, red chilli powder & Dhaniya powder.

🌼 Cover & cook for 8-10 minutes. Once done, add diced lauki/bottle gourd. Cook for 2 minutes & then add water. Cover & cook till the lauki is fully cooked.

🌼 Once done, add mashed potatoes to the gravy (boiled & then mashed). If the tomatoes are not sour enough, you can add lemon juice as well. Mix & add masoor dal ke pakode/fritters.

🌼 Garnish with Dhaniya/fresh coriander & serve hot with Rice!

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