Poita Bhat, Aloo Pitika, Pork with Fermented Bamboo Shoot and Besan Stuffed Green Chilli Fry

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

• 500 g Pork Belly (with skin and fat, cut into 1.5-inch cubes)
• 150 g Fermented Bamboo Shoot (drained and roughly chopped)
• 3 pcs Naga King Chili (also known as Bhut Jolokia; adjust to taste or substitute with 5-6 bird's eye chilies)
• 25 g Ginger (roughly chopped)
• 8 cloves Garlic (roughly chopped)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (adjust to taste)
• 1 tbsp Vegetable Oil
• 2 cup Water

Instructions

1. 1

   Prepare Aromatics

   • Using a mortar and pestle or a small grinder, crush the ginger, garlic, and Naga king chilies together into a coarse, rustic paste. Set aside.
2. 2

   Sear the Pork

   • Heat the vegetable oil in a heavy-bottomed pot or wok over medium-high heat.
   • Add the pork belly cubes and sear for 7-10 minutes, stirring occasionally, until they are well-browned on all sides and a good amount of fat has rendered out.
3. 3

   Sauté and Simmer

   • Add the prepared ginger-garlic-chili paste to the pot with the pork. Sauté for 1-2 minutes until the raw smell disappears and the paste is fragrant.
   • Stir in the turmeric powder and salt.
   • Pour in 2 cups of water and stir everything together, scraping up any browned bits from the bottom of the pot.
   • Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 40 minutes. The pork should be partially tender at this point.
4. 4

   Add Bamboo Shoots and Finish Cooking

Ingredients

• 8 pieces Bhavnagri Chillies (Or any thick, less spicy variety)
• 0.75 cup Besan
• 4 tbsp Vegetable Oil (Divided for stuffing and frying)
• 0.25 tsp Hing
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chilli Powder (Adjust to your spice preference)
• 2 tsp Coriander Powder
• 1 tsp Cumin Powder
• 1.5 tsp Amchur Powder
• 1 tsp Saunf (Coarsely crushed)
• 0.5 tsp Garam Masala
• 1 tsp Salt (Adjust to taste)
• 2 tbsp Water (As needed to bind the stuffing)

Instructions

1. 1

   Prepare the Green Chillies

   • Wash the green chilies and pat them completely dry. A dry surface helps them fry better.
   • Carefully make a lengthwise slit on one side of each chili, from just below the stem to the tip. Ensure you don't cut through to the other side.
   • To control the heat, gently scrape out the seeds and white membranes using the tip of a small spoon or knife. Set the chilies aside.
2. 2

   Roast Besan and Prepare Stuffing

   • Heat a heavy-bottomed pan or kadai over low-medium heat. Add the besan and dry roast, stirring continuously for 5-6 minutes.
   • The besan is ready when it turns a light golden color and releases a nutty aroma. This step is crucial to remove the raw taste.
   • Transfer the roasted besan to a mixing bowl to prevent further cooking. Add all the powdered spices: hing, turmeric, red chilli, coriander, cumin, amchur, garam masala, crushed saunf, and salt. Mix thoroughly.
   • Add 1 tablespoon of oil to the dry mix. Rub it into the besan with your fingertips until it resembles breadcrumbs.
   • Gradually sprinkle 1-2 tablespoons of water and mix to form a moist, crumbly stuffing. It should hold its shape when pressed together.
3. 3