Boror Tenga | Anuja & Aadini

The comforting, soulful, and light Assamese summer recipe that’s so close to our hearts. This is the version we prepare instantly on summer days when we crave something special yet very light. While every family has their own version of this recipe, the essentials remain more or less the same.

The name ‘Boror Tenga’ translates to lentil fritters in a thin, sour gravy. The ‘Bor’ is made using red lentils or masoor dal, and the ‘Tenga’, meaning the sour curry, is made using tomatoes or thekera, and kajinemu (Assamese lemon).

We prefer it light, without onions, and usually enjoy it without mashed potatoes in the curry. However, a typical variant includes one or two large potatoes, boiled and roughly mashed, then added directly to the curry. This dish is a beloved staple, often enjoyed as part of a larger meal.

Boror Tenga

Method:

1. Wash and soak the dal for 2-3 hours.
2. Add the dal to a blender along with the green chillies, without adding any extra water.
3. Blend until smooth (a slightly coarse texture is acceptable).
4. Transfer to a mixing bowl, then add salt and turmeric powder. Mix well.
5. Heat the mustard oil in a kadhai, and fry the bor (fritters) by dropping a tablespoon of batter into the oil, frying until golden brown.
6. In the same oil, add the dried red chilli, followed by the five spice blend.
7. Once the spices start to crackle, add the chopped tomatoes and salt. Sauté and mash the tomatoes slightly.
8. Add turmeric powder, cumin powder, and slit green chillies.
9. Cook until the oil separates from the mixture, then add the water and bring to a boil.
10. Drop the bor one by one into the boiling gravy.
11. Finally, add the lemon juice, and simmer for 1-2 minutes. Serve hot with steamed rice.

Note:

• Some fritters can be enjoyed on the side, as they are crunchy and addictive.
• Adjust the sourness to taste. You may add sugar to balance the tartness.
• Ginger and garlic can also be used while blending the lentils.
• Sliced onions can be added to the curry.
• A boiled potato can be roughly mashed into the curry.
• Black mustard seeds can also be used for tempering.
• Thekera (dried kokum) can replace tomatoes; soak it and add the water along with the thekera slices.
• You may add chopped coriander leaves to the fritters or while finishing off the gravy.
• Serve immediately with hot steamed rice, as the bor tends to become soggy if left for too long.

Watch this recipe here – Boror Tenga

Anuja & Aadini, sisters from Guwahati, Assam, share a deep passion for food and photography. Their culinary journey began with experimenting with a variety of recipes – traditional, fusion, or with their own unique twist. Over time, they started innovating and experimenting with dishes they never imagined trying before. 

Anuja, the elder sister, is professionally involved in digital media marketing, collaborating with government departments. She is also a budding entrepreneur, co-founding their own digital marketing and consultancy firm. Aadini, her younger sister by six years, is currently pursuing her master’s in Public Administration while studying UX/UI design.

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