Bilahi Pitika
A classic Assamese tomato mash that tastes smoky, bright, and comforting all at once. Fire-roasted tomatoes are mixed with mustard oil, onion, green chili, and coriander for a quick side that wakes up any simple meal.
For 4 servings
- prep · ~5 min
Prepare the vegetables.
1.Wash the tomatoes well and keep them whole.2.Finely chop the onion, green chili, and coriander leaves.3.Measure the mustard oil and salt. - roast · ~8 min
Roast the tomatoes until charred and soft.
Place the tomatoes directly over an open flame or on a hot pan and roast, turning often, until the skins blister and the tomatoes soften all the way through.
TIPA little blackening gives Bilahi Pitika its signature smoky taste. - rest · ~2 min
Cool the tomatoes slightly.
Set the roasted tomatoes aside just until cool enough to handle, then slip off most of the loose charred skin.
- mix · ~3 min
Mash everything together.
1.Place the roasted tomatoes in a bowl and mash them with a fork.2.Add the chopped onion, green chili, coriander leaves, mustard oil, and salt.3.Mix well until the onion is evenly distributed and the mash looks juicy and coarse.TIPKeep the texture slightly chunky for the best traditional finish. - serve
Serve the Bilahi Pitika.
Transfer to a serving bowl and serve right away with steamed rice and a simple Assamese meal.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Roast the tomatoes until they collapse slightly; fully softened flesh mashes better and tastes sweeter.
- 2Leave a few tiny flecks of charred skin on the tomatoes for a more authentic smoky Bilahi Pitika.
- 3Add the mustard oil after mashing, not during roasting, so its sharp aroma stays bright.
- 4Chop the onion very fine so it blends into the mash instead of overpowering each bite.
- 5If the tomatoes release lots of liquid, mash gently rather than whisking to keep it coarse, not watery.
- 6Serve it soon after mixing so the onion stays crisp and the coriander stays fresh-tasting.
- 7You can roast the tomatoes ahead and chill them, then mash with the other ingredients just before serving.
Adapt it for your goals.
Jolokia-hot
Use a tiny amount of bhut jolokia instead of green chili for a fiercer, more Assamese-style heat.
garlic addedGarlic-added
Mash in a little roasted garlic with the tomatoes for a deeper, rounder flavour that pairs well with rice.
lemonyLemony
Add a few drops of lemon juice if your tomatoes are very sweet and need extra brightness.
no onionNo-onion
Skip the onion for a simpler version with a softer texture and a cleaner tomato-mustard oil profile.
Why this is on our healthy list.
Rich in Tomato Antioxidants
Roasted tomatoes provide antioxidants such as lycopene, along with the natural benefits of cooked tomato pulp.
Light Yet Satisfying Side
This mash is based mainly on vegetables and herbs, making it a fresh, flavorful accompaniment to a simple meal.
Herbs and Chilies Add Freshness
Coriander leaves, onion, and green chili bring plant compounds and bright flavour without needing heavy sauces.
Frequently asked questions
Yes. Roast the tomatoes on a very hot pan until blistered and softened; you will still get good depth, though slightly less smokiness.
