Bengali Luchi, Aloo Pitika and Bengena Pitika

Ingredients

• 500 g Potatoes (About 4 medium-sized, starchy potatoes like Russet work best)
• 1 medium Onion (Finely chopped)
• 3 pcs Green Chilies (Finely chopped, adjust to taste)
• 2 tbsp Mustard Oil (Use raw, pungent mustard oil for authentic flavor)
• 2 tbsp Coriander Leaves (Freshly chopped)
• 1 tsp Salt (Adjust to taste)

Instructions

1. 1

   Boil the Potatoes

   • Wash the potatoes thoroughly under running water.
   • Place them in a deep pot and add enough water to cover them by at least an inch.
   • Bring the water to a boil and cook for 15-20 minutes. The potatoes are done when a knife pierces through the center with no resistance.
   • Alternatively, you can pressure cook the potatoes for 3-4 whistles on medium heat.
2. 2

   Peel and Mash

   • Carefully drain the hot water from the pot.
   • Let the potatoes cool just enough so you can handle them, but ensure they are still warm.
   • Peel the skin off the potatoes and place them in a large mixing bowl.
   • Using a potato masher or a fork, mash the potatoes to a slightly coarse texture. Avoid making a completely smooth puree for the best consistency.
3. 3

   Add Aromatics and Seasoning

   • To the warm mashed potatoes, add the finely chopped onion, green chilies, and fresh coriander leaves.
   • Drizzle the raw mustard oil over the mixture and sprinkle with salt.
4. 4

   Combine and Serve

   • Gently mix all the ingredients together with your hands or a spoon until everything is well combined. Do not overmix.
   • Taste and adjust the salt or green chilies if needed.
   • Serve the Aloo Pitika immediately with hot steamed rice and dal for an authentic and comforting Assamese meal.

Ingredients

• 1 large Brinjal (Also known as eggplant, about 400-500g)
• 1 medium Tomato (Ripe and firm)
• 1 medium Onion (Finely chopped)
• 2 pcs Green Chili (Finely chopped, adjust to your spice preference)
• 3 tbsp Coriander Leaves (Freshly chopped)
• 2 tbsp Mustard Oil (Use a pungent, cold-pressed variety for authentic flavor)
• 1 tsp Salt (Adjust to taste)

Instructions

1. 1

   Roast the Vegetables

   • Wash the brinjal (eggplant) and tomato thoroughly and pat them dry.
   • Make 2-3 deep slits in the brinjal with a knife. This helps it cook evenly and prevents it from bursting.
   • Lightly grease the skin of the brinjal and tomato with a few drops of oil. This makes peeling easier later.
   • Place the brinjal and tomato directly on a gas stove flame set to medium. You can also use a grill or a wire rack placed over the flame.
   • Roast for 10-15 minutes, turning them every few minutes with tongs, until the skin is completely charred and blackened, and the flesh feels soft when poked with a knife.
   • Remove the roasted vegetables from the flame and place them in a bowl. Cover the bowl for 5 minutes to let them steam, which will further loosen the skin.
2. 2

   Peel and Mash

   • Once cool enough to handle, gently peel off the charred skin from both the brinjal and the tomato. Discard the skins.
   • Remove and discard the stem of the brinjal.
   • Place the peeled pulp in a mixing bowl.
   • Using a fork or a potato masher, mash the pulp together. Aim for a coarse, slightly chunky texture rather than a smooth puree.
3. 3

   Combine and Serve

   • To the mashed vegetable pulp, add the finely chopped onion, green chilies, and fresh coriander leaves.
   • Pour in the pungent mustard oil and add salt to taste.
   • Gently mix everything together until just combined. Be careful not to overmix, as this can make the dish watery.
   • Taste and adjust the salt or chilies if needed.
   • Serve the Bengena Pitika immediately with hot steamed rice, dal, and a side of roti for a complete Assamese meal.