Steamed Basmati Rice, Tita Phool Bhaji and Konbilahi Pitika

Ingredients

• 2 cup Tita Phool (Cleaned and roughly chopped)
• 2 medium Potato (Peeled and diced into small cubes)
• 1 medium Onion (Finely sliced)
• 4 clove Garlic (Minced)
• 2 piece Green Chilli (Slit lengthwise)
• 3 tbsp Mustard Oil
• 0.5 tsp Panch Phoron (A five-spice blend of fenugreek, nigella, cumin, black mustard, and fennel seeds.)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Or to taste)

Instructions

1. 1

   Prepare the Ingredients (10 mins)

   • To clean the tita phool, gently remove the hard green calyx (base) and the central stamen from each flower. Rinse the petals under cool water and roughly chop them.
   • Peel the potatoes and dice them into small, uniform 1/2-inch cubes.
   • Finely slice the onion, mince the garlic cloves, and slit the green chilies lengthwise.
2. 2

   Sauté Aromatics (3 mins)

   • Heat the mustard oil in a kadai or a wide pan over medium-high heat. Wait until it becomes fragrant and you see faint smoke, which mellows its pungent flavor.
   • Immediately reduce the heat to medium-low. Add the panch phoron and let the seeds sizzle and pop for about 30 seconds.
   • Add the sliced onion, minced garlic, and slit green chilies. Sauté for 2-3 minutes until the onions soften and become translucent.
3. 3

   Cook the Potatoes (8 mins)

   • Add the diced potatoes to the pan, along with the turmeric powder and salt.
   • Stir well to ensure the potatoes are evenly coated with the oil and spices.
   • Cover the pan with a lid and cook on low heat for 8-10 minutes, stirring every couple of minutes to prevent sticking. Cook until the potatoes are fork-tender but still hold their shape.

Ingredients

• 250 g Cherry Tomatoes (Locally known as Konbilahi in Assam.)
• 100 g Onion (About 1 medium onion, finely chopped.)
• 3 pcs Green Chili (Adjust to your preferred spice level.)
• 5 cloves Garlic (Use large cloves for more flavor.)
• 1.5 tbsp Mustard Oil (Use cold-pressed (kachhi ghani) for authentic pungent flavor.)
• 2 tbsp Coriander Leaves (Freshly chopped.)
• 0.5 tsp Salt (Or to taste.)

Instructions

1. 1

   Roast the Vegetables

   • Wash the cherry tomatoes and green chilies. Peel the garlic cloves.
   • Thread the tomatoes, garlic, and chilies onto a metal skewer. If you don't have a skewer, you can use tongs to hold them over the flame.
   • Hold the skewer over a low-medium open flame (on a gas stove). Turn it frequently for about 10-12 minutes until the skins are evenly charred and blistered, and the vegetables are soft and cooked through.
   • Alternatively, place vegetables on a baking sheet and roast under a hot broiler for 5-7 minutes, turning once, until charred.
   • Once roasted, remove from heat and set aside to cool for 5 minutes, until they are safe to handle.
2. 2

   Peel and Mash

   • Once cooled, gently peel off the charred skins from the tomatoes and chilies. The skin should slide off easily. Discard the stems of the chilies.
   • Place the peeled tomatoes, roasted garlic, and peeled chilies into a mixing bowl.
   • Using your clean hands (the traditional method for best texture) or a fork, mash everything together into a coarse, chunky pulp.
3. 3

   Combine and Season

   • To the mashed mixture, add the finely chopped raw onion, chopped coriander leaves, pungent mustard oil, and salt.
   • Mix everything thoroughly until well combined. The heat from the roasted vegetables will slightly mellow the raw onion.
   • Taste and adjust the salt or chili level if necessary.
4. 4

   Rest and Serve

   • Let the pitika rest for 5-10 minutes to allow the flavors to meld together.
   • Serve at room temperature as a delicious and smoky side dish with steamed rice (bhaat) and dal (dail).