Steamed Basmati Rice, Xaakor Ghonto and Aloo Pitika

Ingredients

• 500 g Mixed Leafy Greens (A mix of spinach (palak), mustard greens (sorixor xaak), and amaranth leaves (morisa xaak) works well.)
• 0.25 cup Moong Dal (Rinsed and soaked for at least 30 minutes, then drained.)
• 1 medium Potato (Peeled and cut into 1/2-inch cubes.)
• 1 small Brinjal (Also known as eggplant. Cut into 1/2-inch cubes.)
• 1 small Radish (Peeled and cut into 1/2-inch cubes.)
• 3 tbsp Mustard Oil (Essential for the authentic Assamese flavor.)
• 1 tsp Panch Phoron (A five-spice blend of fenugreek, nigella, cumin, black mustard, and fennel seeds.)
• 1 large Bay Leaf
• 2 pcs Dried Red Chili (Broken in half.)
• 1 inch Ginger (Peeled and finely grated.)
• 2 pcs Green Chili (Slit lengthwise. Adjust to your spice preference.)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Or to taste.)
• 0.5 tsp Sugar (Helps to balance the flavors.)
• 0.5 cup Water (Use hot water for better results.)
• 1 tsp Ghee (Optional, for finishing.)

Instructions

1. 1

   Prepare Vegetables and Dal

   • Wash the mixed leafy greens thoroughly in several changes of water to remove any grit. Roughly chop them and set aside.
   • Peel and dice the potato and radish into 1/2-inch cubes. Dice the brinjal similarly.
   • Ensure the moong dal has been soaked for at least 30 minutes and is well-drained.
   • Grate the ginger and slit the green chilies.
2. 2

   Temper the Spices (Phoron)

   • Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it just begins to smoke. This removes its raw pungency.
   • Reduce the heat to medium, then add the panch phoron, bay leaf, and broken dried red chilies.
   • Allow the spices to crackle and become fragrant, which should take about 30-40 seconds. Be careful not to burn them.
3. 3

   Sauté the Root Vegetables

   • Add the cubed potatoes and radish to the pan. Sauté for 4-5 minutes, stirring occasionally, until they start to get light golden edges.
   • Add the cubed brinjal, grated ginger, and slit green chilies. Continue to cook for another 2-3 minutes until the brinjal softens slightly.

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.