Thekera tengar joolot dailor bor

Lentil fritters in light sour curry


  • 2 cups split red lentils, washed and soaked in water for an hour
  • 1 teaspoon flour
  • 1 1/2 tablespoons mustard oil
  • 1 small onion, finely chopped
  • 1 whole red chilli
  • 1/2 teaspoon paaas puron
  • 1 bay leaf
  • 6 pieces thekera (or kokum), soaked in water for hour
  • 1/2 teaspoon sugar
  • salt to taste
  • 2 pinches turmeric powder
  • Oil for frying


  1. Grind the soaked lentils with 1/2 cup water. Add pinch of turmeric powder and salt.
  2. Heat oil. Deep fry dumplings of lentil paste and cook till golden crispy on all sides. Drain excess oil.
  3. In another pan heat oil. Splutter pass puron, red chilli and bay leaf. Add onion and thekera pieces. Saute till onions are soft and transparent.
  4. Add water and simmer for a minute. Add flour paste to make curry thick.
  5. Add boras / fritters to the hot curry before serving.
  6. Serve Thekera tengar joolot dailor bor with rice.

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