Steamed Basmati Rice, Egg Pitika, Masor Tenga and Aloo Bhaji

Ingredients

• 4 large Egg (Hard-boiled and peeled)
• 1 medium Red Onion (Finely chopped)
• 2 piece Green Chili (Finely chopped, adjust to taste)
• 2 tbsp Mustard Oil (Use raw, pungent mustard oil for authentic flavor)
• 2 tbsp Coriander Leaves (Freshly chopped)
• 0.75 tsp Salt (Adjust to taste)

Instructions

1. 1

   Boil the Eggs

   • Place the eggs in a saucepan and cover them with cold water by at least one inch.
   • Bring the water to a rolling boil over high heat. Once boiling, reduce the heat to maintain a gentle simmer and cook for 10-12 minutes for perfectly hard-boiled eggs.
   • Immediately transfer the cooked eggs to a bowl of ice water for 5 minutes. This stops the cooking process and makes them easier to peel.
   • Once cooled, gently crack and peel the eggs.
2. 2

   Prepare the Flavor Base

   • While the eggs are boiling and cooling, prepare the other ingredients.
   • In a medium mixing bowl, combine the finely chopped red onion, green chilies, and chopped coriander leaves.
   • Pour the raw mustard oil over the mixture and add the salt. Mix it gently with a spoon.
3. 3

   Mash and Combine

   • Add the peeled, hard-boiled eggs to the bowl with the onion mixture.
   • Using a fork or a potato masher, gently mash the eggs into coarse chunks. Avoid over-mashing; a bit of texture from the egg whites is desirable.
   • Fold everything together until the mashed eggs are well-coated with the mustard oil and spices.
4. 4

   Serve Immediately

   • Taste the pitika and adjust the salt or add more chopped chili if desired.
   • Serve immediately with hot steamed rice (bhaat) and dal (dail) for a classic Assamese meal.

Ingredients

• 500 g rohu fish (cut into 4-5 steaks)
• 1 tsp turmeric powder (divided)
• 1.5 tsp salt (divided, or to taste)
• 4 tbsp mustard oil
• 1 tsp panch phoran (bengali five-spice blend)
• 1 medium onion (finely chopped)
• 3 pcs green chili (slit lengthwise)
• 2 large tomato (finely chopped)
• 3 cup water
• 2 tbsp lemon juice (freshly squeezed)
• 2 tbsp coriander leaves (freshly chopped, for garnish)

Instructions

1. 1

   Marinate and Fry the Fish

   • Clean the fish steaks and pat them completely dry with a paper towel. This prevents oil from splattering.
   • In a mixing bowl, gently rub the fish pieces with 0.5 tsp of turmeric powder and 0.5 tsp of salt, ensuring an even coating.
   • Heat the mustard oil in a wide pan or kadai over medium-high heat until it is very hot and just begins to smoke. This step is crucial to remove the oil's raw pungency.
   • Carefully slide the marinated fish into the hot oil. Shallow fry for 2-3 minutes per side until they are light golden brown. Do not overcrowd the pan; fry in batches if necessary.
   • Remove the fried fish with a slotted spoon and set aside on a plate.
2. 2

   Prepare the Tenga Gravy

   • In the same pan with the remaining oil, reduce the heat to medium. Add the panch phoran and let the seeds crackle for about 30 seconds until fragrant.
   • Add the finely chopped onion and slit green chilies. Sauté for 3-4 minutes until the onions turn soft and translucent.
   • Add the chopped tomatoes, the remaining 0.5 tsp of turmeric powder, and the remaining 1 tsp of salt. Mix well.
   • Cook for 6-8 minutes, stirring occasionally, until the tomatoes break down completely, become mushy, and you see oil separating from the mixture at the edges.

Ingredients

• 500 g Potatoes (About 4 medium. Use waxy potatoes like Yukon Gold or red.)
• 1 tsp Salt (For boiling the potatoes.)
• 2 tbsp Vegetable Oil (Or any neutral oil like sunflower or canola.)
• 1 tsp Mustard Seeds (Also known as rai.)
• 1 tsp Cumin Seeds (Also known as jeera.)
• 0.25 tsp Asafoetida (Also known as hing. Use gluten-free if needed.)
• 12 leaves Curry Leaves (Fresh curry leaves are recommended.)
• 1 large Onion (Finely chopped, about 150g.)
• 3 pcs Green Chilies (Slit lengthwise. Adjust quantity based on desired heat.)
• 0.5 tsp Turmeric Powder (Also known as haldi.)
• 0.5 tsp Sugar (Optional, but recommended for authentic Maharashtrian flavor.)
• 1 tbsp Lemon Juice (Adds a bright, tangy finish.)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish.)

Instructions

1. 1

   Boil and Prepare Potatoes

   • Place the whole, unpeeled potatoes in a pot with enough water to cover them by an inch. Add 1 tsp of salt for boiling.
   • Bring to a boil and cook for 15-20 minutes, or until a knife can be inserted easily but the potatoes remain firm. Do not overcook.
   • Drain the potatoes and allow them to cool completely. This step is crucial to prevent them from becoming mushy.
   • Once cool, peel the skin and gently crumble the potatoes into bite-sized, uneven chunks with your hands. This rustic texture is key to the dish. Set aside.
2. 2

   Prepare Tempering and Sauté Aromatics

   • Heat oil in a wide pan (kadai) over medium heat. Once the oil is hot, add the mustard seeds and wait for them to splutter, which takes about 30-45 seconds.
   • Immediately add the cumin seeds, asafoetida, and fresh curry leaves. Sauté for 30 seconds until fragrant, being careful as the leaves will splutter.
   • Add the finely chopped onion and slit green chilies. Sauté for 4-5 minutes, stirring occasionally, until the onions are soft and translucent.
   • Stir in the turmeric powder and cook for another 30 seconds to remove its raw aroma.
3. 3