Steamed Basmati Rice, Thekera Tenga Aloo and Kosu Pitika

Ingredients

• 500 g Potato (About 4 medium, peeled and cut into 1-inch cubes)
• 4 pieces Thekera (Dried Garcinia pieces)
• 2 tbsp Mustard Oil
• 1 tsp Panch Phoron (Bengali five-spice blend)
• 3 pieces Green Chili (Slit lengthwise)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (For boiling potatoes)
• 2.5 cup Water (Divided for soaking and for the curry)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare Potatoes and Thekera

   • Rinse the thekera pieces and soak them in 1/2 cup of warm water for at least 15-20 minutes. This will soften them and create a tangy infusion.
   • In a separate pot, add the cubed potatoes, 1 tsp of salt, and enough water to cover them. Bring to a boil and cook for 8-10 minutes until they are fork-tender but still hold their shape. Drain and set aside.
2. 2

   Temper the Spices

   • Heat mustard oil in a kadai or deep pan over medium-high heat until it just begins to smoke. This step is crucial to cook out the raw, pungent flavor of the oil.
   • Reduce the heat to medium-low and add the panch phoron. Allow the seeds to crackle and become fragrant, which should take about 30-40 seconds.
   • Add the slit green chilies and sauté for another 30 seconds until they are lightly blistered.
3. 3

   Sauté Potatoes and Build Curry

   • Carefully add the boiled potato cubes to the pan. Sprinkle with turmeric powder and 3/4 tsp of salt.
   • Gently toss the potatoes to coat them evenly with the spices. Sauté for 2-3 minutes, allowing the edges to get slightly golden.
4. 4

Ingredients

• 500 g Taro Root (Also known as Kosu, about 4-5 medium pieces)
• 4 cups Water (For boiling the taro root)
• 3 tbsp Mustard Oil (Use a pungent, cold-pressed variety for authentic flavor)
• 1 medium Red Onion (Finely chopped)
• 3 pcs Green Chilies (Finely chopped, adjust to taste)
• 3 tbsp Coriander Leaves (Finely chopped)
• 1 tsp Salt (Adjust to taste)
• 1 tbsp Lemon Juice (Optional, for a tangy flavor)

Instructions

1. 1

   Prepare and Cook the Taro Root

   • Scrub the taro roots thoroughly under running water to remove all dirt.
   • Place the taro roots in a pot with enough water to cover them completely. Bring to a boil and cook for 15-20 minutes, or until a knife can be inserted into the center with no resistance.
   • Alternatively, place them in a pressure cooker with 1 cup of water and cook for 3-4 whistles on medium heat. Let the pressure release naturally.
2. 2

   Peel and Mash the Taro

   • Once cooked, carefully drain the hot water. Let the taro roots cool for 5-10 minutes, just until they are cool enough to handle.
   • While still warm, peel the skin off the taro roots and discard it. The skin should come off easily.
   • Transfer the peeled taro to a large mixing bowl. Using a fork or a potato masher, mash it thoroughly until it is smooth and free of large lumps.
3. 3

   Combine Flavoring Ingredients

   • To the bowl of mashed taro, add the finely chopped red onion, green chilies, and fresh coriander leaves.
   • Pour in the pungent mustard oil and sprinkle with salt. Add the optional lemon juice if using.
4. 4

   Mix and Serve

   • Using your hands (the traditional and most effective method) or a spoon, mix all the ingredients together until well combined. The warmth of the taro will help release the flavors of the onion and mustard oil.
   • Taste the pitika and adjust the salt, chili, or lemon juice to your preference.
   • Serve immediately with hot steamed rice and a simple dal for a classic Assamese comfort meal.