Steamed Basmati Rice, Noroxinghor Patot Diya Sobji and Aloo Pitika

Ingredients

• 2 cup noroxingho paat (packed)
• 1 pcs potato (medium, peeled and cubed)
• 1 pcs raw banana (peeled and cubed)
• 200 g pumpkin (peeled and cubed)
• 100 g french beans (trimmed and chopped)
• 3 tbsp mustard oil
• 1 tsp panch phoron
• 1 inch ginger (roughly chopped)
• 5 pcs garlic (cloves, roughly chopped)
• 3 pcs green chili (adjust to taste)
• 0.5 tsp turmeric powder
• 1 tsp salt
• 0.25 cup water (for cooking)

Instructions

1. 1

   Prepare the curry leaf paste: Take half of the curry leaves (about 1 cup), ginger, garlic, and green chilies in a grinder. Add a splash of water and grind to a smooth paste. Set aside.

2. 2

   Sauté the aromatics: Heat mustard oil in a pan or kadai over medium heat until it's slightly smoking. Add the panch phoron and let the seeds splutter, about 30 seconds. Add the remaining whole curry leaves and sauté for another 30 seconds until fragrant.

3. 3

   Cook the vegetables: Add all the chopped vegetables (potato, raw banana, pumpkin, beans) to the pan. Add turmeric powder and salt. Mix well to coat the vegetables. Sauté for 4-5 minutes, stirring occasionally.

4. 4

   Combine and simmer: Add the ground curry leaf paste to the pan and mix everything together thoroughly. Pour in 1/4 cup of water, stir, and bring to a gentle simmer. Cover the pan and cook on low heat for 10-12 minutes, or until all the vegetables are tender but still hold their shape. Stir once or twice in between.

5. 5

   Serve: Once cooked, uncover and check for seasoning. Adjust salt if needed. Serve hot with steamed rice or roti.

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.