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Aloo aru Bengena Pitika

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 !!!!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Side Dish
Cuisine: Assamese, Bengali
Ingredients Method

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

Method
 

Aloo Pitika (Mashed Potatoes, Assamese Style)
  1. Pressure cook the potatoes, just one whistle I would reckon. Allow the steam come down on its own.
  2. Drain the boiled potatoes from the water, allow to come to room temperature. Peel the potatoes.
  3. 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.
  4. Adjust seasonings. More mustard oil and green chillies if you want.
  5. Serve hot with piping hot rice.
Bengena Pitika (Roasted Eggplant Mash, Assamese Style)
  1. Grease the eggplant with a little mustard oil, prick all over with the help of a skewer.
  2. 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.
  3. Switch off the flame, allow the eggplant to cool to room temperature.
  4. Gently remove the charred skin from the eggplant.
  5. 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.
  6. Adjust seasonings. More mustard oil and green chillies if you want.
  7. Serve hot with piping hot rice.