Aloo Aru Bengena Pitika (Mashed Potatoes and Roasted Eggplant Mash, Assamese Style)
Aloo aru Bengena Pitika. Mashed potato. Or the equally addictive oven-roasted egglant.
Finely chopped onions. Some fiendish green chillies. Some coriander leaves if you love the heady aroma. A generous drizzle of mustard oil.
Soul food !!!!
Ingredients
Aloo Pitika (Mashed Potatoes, Assamese Style)
- 3-4 potatoes halved
- 1 onion finely chopped
- 3-4 green chillies finely chopped
- 1 tbsp mustard oil
- salt to taste
Bengena Pitika (Roasted Eggplant Mash, Assamese Style)
- 1 big eggplant or brinjal
- 1 big onion
- 3-4 green chilies finely chopped
- 1/4 cup coriander leaves finely chopped
- 1 tbsp mustard oil
- salt to taste
Instructions
Aloo Pitika (Mashed Potatoes, Assamese Style)
- Pressure cook the potatoes, just one whistle I would reckon. Allow the steam come down on its own.
- Drain the boiled potatoes from the water, allow to come to room temperature. Peel the potatoes.
- Now mash the potatoes till smooth. Add a sprinkle of salt, throw in the chopped onions and green chilies. Finish with a generous drizzle of mustard oil. Give it another hearty mix.
- Adjust seasonings. More mustard oil and green chillies if you want.
- Serve hot with piping hot rice.
Bengena Pitika (Roasted Eggplant Mash, Assamese Style)
- Grease the eggplant with a little mustard oil, prick all over with the help of a skewer.
- Roast the eggplant over an open flame till the skin starts peeling off. Turn the eggplant carefully every 1-2 minutes till it is uniformly cooked. Check with a skewer.
- Switch off the flame, allow the eggplant to cool to room temperature.
- Gently remove the charred skin from the eggplant.
- Mash the eggplant pulp till smooth. Add a sprinkle of salt, throw in the chopped onions, green chilies and coriander leaves. Finish with a generous drizzle of mustard oil. Give it another hearty mix.
- Adjust seasonings. More mustard oil and green chillies if you want.
- Serve hot with piping hot rice.