A rustic and smoky mashed eggplant dish from Assam, flavored with pungent mustard oil, raw onions, and fresh chilies. This simple, flavorful side dish comes together quickly and pairs perfectly with steamed rice and dal.
Prep10 min
Cook15 min
Servings4
Serving size: 0.75 cup
128cal
3gprotein
15gcarbs
7g
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
Roast the Vegetables
Wash the brinjal (eggplant) and tomato thoroughly and pat them dry.
A staple from Assam, Bora Saul is a delightfully sticky and aromatic glutinous rice. This simple steamed preparation brings out its unique waxy texture, perfect for pairing with traditional Assamese curries, dals, or making sweet pithas.
Aromatic Bengena Pitika with sticky Bora Saul – homestyle comfort food at its best!
This assamese dish is perfect for snack. With 128.55 calories and 2.53g of protein per serving, it's a low-calorie option for your meal plan.
fat
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
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
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.
4
Serving size: 1 cup
1cal
0gprotein
0gcarbs
Ingredients
1.5 cup Bora Saul Rice (Assamese glutinous rice)
0.25 tsp Salt (Adjust to taste)
Instructions
1
Rinse and Soak the Rice (4+ hours)
Place the Bora Saul rice in a large bowl. Rinse it under cold running water, gently swirling the grains with your hand, 4-5 times or until the water runs clear.
Add enough fresh, cold water to cover the rice by at least 3 inches.
Let the rice soak for a minimum of 4 hours, or preferably overnight for the best texture. This step is crucial and cannot be skipped.
2
Prepare for Steaming (5 minutes)
Drain the soaked rice completely using a fine-mesh sieve. Let it sit in the sieve for 5-10 minutes to allow all excess water to drip away.
Transfer the drained rice to a bowl and gently mix in the salt.
Line a steamer basket with a damp muslin cloth, cheesecloth, or a clean banana leaf, allowing the edges to overhang.
Spread the salted rice evenly over the cloth in the basket. Do not pack it down.
3
Steam the Rice (20-25 minutes)
Fill the bottom of a steamer pot with 2-3 inches of water and bring it to a rolling boil over high heat.
Once boiling, reduce the heat to medium-high. Place the steamer basket with the rice over the pot. Ensure the water level is below the basket.
Fold the overhanging cloth over the rice to cover it completely. Place a tight-fitting lid on the steamer.
Steam for 20-25 minutes. The rice is cooked when the grains are tender, translucent, and sticky.
4
Rest and Serve (5 minutes)
Turn off the heat and let the rice rest in the covered steamer for 5 minutes. This allows the moisture to distribute evenly.
Carefully remove the steamer basket. Use the cloth overhangs to lift the cooked rice out and transfer it to a serving dish.
Serve hot with your favorite Assamese curry, dal, or pitika (mashed vegetables).
