Steamed Basmati Rice, Tita Phoolor Khar and Bengena Pitika

Ingredients

• 1 pcs Banana Blossom (medium-sized, yields about 300g when cleaned and chopped)
• 0.33 cup Masoor Dal (rinsed thoroughly)
• 2 tbsp Mustard Oil
• 1 tsp Ginger Paste
• 1 tsp Garlic Paste
• 2 pcs Green Chili (slit lengthwise)
• 0.5 tsp Turmeric Powder (divided)
• 1 tbsp Rice Flour (for thickening)
• 1 tsp Kola Khar (The authentic Assamese alkaline ingredient. If unavailable, substitute with 1/2 tsp baking soda.)
• 0.75 tsp Salt (or to taste)
• 3 cup Water (divided for soaking, cooking, and slurry)

Instructions

1. 1

   Prepare the Banana Blossom

   • Grease your hands and knife with mustard oil to prevent staining from the sap.
   • Remove the tough, outer purple layers of the banana blossom until you reach the pale, tender core.
   • Finely chop the tender core and immediately place it in a bowl of water with a pinch of turmeric powder.
   • Let it soak for 15-20 minutes to reduce bitterness and prevent discoloration. Drain thoroughly before use.
2. 2

   Cook the Blossom and Dal

   • In a pressure cooker or a heavy-bottomed pot, combine the drained banana blossom, rinsed masoor dal, 1/4 tsp of the turmeric powder, and salt.
   • Add 2 cups of water and mix well.
   • Pressure cook for 2 whistles on medium heat, or boil in the pot for 15-20 minutes, until both the blossom and dal are completely soft and mushy.
   • Once cooked, gently mash the mixture with the back of a spoon to break down the ingredients slightly.
3. 3

   Prepare the Tempering (Tadka)

Ingredients

• 1 large Brinjal (Also known as eggplant, about 400-500g)
• 1 medium Tomato (Ripe and firm)
• 1 medium Onion (Finely chopped)
• 2 pcs Green Chili (Finely chopped, adjust to your spice preference)
• 3 tbsp Coriander Leaves (Freshly chopped)
• 2 tbsp Mustard Oil (Use a pungent, cold-pressed variety for authentic flavor)
• 1 tsp Salt (Adjust to taste)

Instructions

1. 1

   Roast the Vegetables

   • Wash the brinjal (eggplant) and tomato thoroughly and pat them dry.
   • Make 2-3 deep slits in the brinjal with a knife. This helps it cook evenly and prevents it from bursting.
   • Lightly grease the skin of the brinjal and tomato with a few drops of oil. This makes peeling easier later.
   • Place the brinjal and tomato directly on a gas stove flame set to medium. You can also use a grill or a wire rack placed over the flame.
   • Roast for 10-15 minutes, turning them every few minutes with tongs, until the skin is completely charred and blackened, and the flesh feels soft when poked with a knife.
   • Remove the roasted vegetables from the flame and place them in a bowl. Cover the bowl for 5 minutes to let them steam, which will further loosen the skin.
2. 2

   Peel and Mash

   • Once cool enough to handle, gently peel off the charred skin from both the brinjal and the tomato. Discard the skins.
   • Remove and discard the stem of the brinjal.
   • Place the peeled pulp in a mixing bowl.
   • Using a fork or a potato masher, mash the pulp together. Aim for a coarse, slightly chunky texture rather than a smooth puree.
3. 3

   Combine and Serve

   • To the mashed vegetable pulp, add the finely chopped onion, green chilies, and fresh coriander leaves.
   • Pour in the pungent mustard oil and add salt to taste.
   • Gently mix everything together until just combined. Be careful not to overmix, as this can make the dish watery.
   • Taste and adjust the salt or chilies if needed.
   • Serve the Bengena Pitika immediately with hot steamed rice, dal, and a side of roti for a complete Assamese meal.