Kothal Guti Pitika

Peel and Mash

• Carefully release the pressure and drain all the water from the cooker.
• Allow the seeds and potato to cool just enough to handle.
• Peel the outer white skin from the jackfruit seeds. The thin, inner brown skin is edible but can be removed for a smoother texture.
• Peel the boiled potato. In a large mixing bowl, combine the peeled seeds and potato.
• Using a potato masher or the back of a sturdy spoon, mash the mixture until it's coarse or smooth, according to your preference.

Combine Flavorings

• To the mashed mixture, add the finely chopped onion, green chilies, and fresh coriander leaves.
• Drizzle the raw mustard oil over the top and add the remaining 0.5 tsp of salt (or to taste).
• Gently but thoroughly mix everything together until all the ingredients are well incorporated.

Rest and Serve

• Let the pitika rest for 5-10 minutes. This allows the pungent flavors of the mustard oil and raw onion to meld into the mash.
• Serve warm as a traditional Assamese side dish with steamed rice and dal.