Hanh Koni Pitika

Name: Hanh Koni Pitika
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: other
Ingredients: 500 g duck meat with bones (curry cut pieces, skinless); 2 pcs egg; 1 pcs onion (medium, finely chopped); 4 pcs green chili (charred over open flame, deskinned and chopped); 1 inch ginger (finely chopped); 4 pcs garlic (cloves, charred and chopped); 2 tbsp mustard oil (raw, for mashing and drizzle); 3 tbsp coriander leaves (finely chopped); 1 pinch salt (for mash; adjust with care, the dish leans on pungent oil and roasted chilies for flavour)

RATING

4.3/5(28)

TASTE SCORE

7/10

A rustic Assamese delicacy where tender duck meat and eggs are mashed together with roasted chilies, pungent mustard oil, and fresh herbs. Smoky from charred vegetables and alive with the sharp notes of raw onion and coriander, this no-oil-cook pitika is a celebration of bold, simple flavors from Northeast India.

PREP

15m

COOK

30m

SERVES

1 KATORI

623 cal

SERVINGS

INGREDIENTS

For 4 servings

500 gduck meat with bones · curry cut pieces, skinless2 pcsegg1 pcsonion · medium, finely chopped4 pcsgreen chili · charred over open flame, deskinned and chopped1 inchginger · finely chopped4 pcsgarlic · cloves, charred and chopped2 tbspmustard oil · raw, for mashing and drizzle3 tbspcoriander leaves · finely chopped1 pinchsalt · for mash; adjust with care, the dish leans on pungent oil and roasted chilies for flavour

NUTRITION · PER SERVING

623

CALORIES · 1 KATORI

Protein18g · 12%

Carbs5g · 3%

Fat59g · 85%

Fiber1g

Sugar2g

Saturated fat1g

Cholesterol93mg

Sodium154mg

Potassium391mg

Phosphorus67mg

How we calculate →

METHOD · 6 STEPS

prep · ~10 min
Prepare the aromatics.
1.Finely chop the onion, ginger, and coriander leaves. Keep them raw and set aside.
2.Using tongs, hold the green chilies and garlic cloves directly over an open flame, charring the skins until blistered and smoky (2-3 minutes).
3.Let them cool for a moment, then peel off the charred skin and roughly chop.
4.Peel the boiled eggs and set aside.
TIPCharring brings essential smokiness; skip the flame and roast on a dry tawa if needed, but an open flame tastes best.
pressure cook · ~20 min
Boil the duck meat.
1.Place the duck pieces in a pressure cooker with just enough water to cover them.
2.Cook on medium-high heat until the first whistle, then lower the flame and cook for 15 minutes.
3.Let the pressure release naturally. Drain the water completely and let the meat cool enough to handle.
TIPDon't throw away the duck stock — save it for a light soup or to cook rice later.
mix · ~5 min
Mash the pitika.
1.Strip the cooked duck meat from the bones; discard the bones.
2.In a large mixing bowl, add the duck meat, charred chilies, charred garlic, and half the boiled eggs.
3.Drizzle in 1 tablespoon of mustard oil and the pinch of salt.
4.Use your hands or the back of a sturdy spoon to roughly mash everything together — keep it chunky, not a paste.
5.Taste and tear in the remaining eggs, mashing loosely to leave visible white-and-yellow flecks.
mix · ~2 min
Finish with raw onions, herbs, and mustard oil.
1.Add the chopped raw onion, ginger, and most of the coriander leaves to the meat mixture.
2.Pour in the remaining 1 tablespoon of mustard oil.
3.Mix everything thoroughly with a spoon until well combined.
TIPMustard oil must be used raw here for its signature nasal-clearing pungency. Do not cook it.
rest · ~10 min
Let the flavors meld.
Cover the bowl and let the pitika sit for 10 minutes. The raw onion and mustard oil will mellow slightly into the warm, smoky duck.
garnish
Garnish with the remaining coriander and serve.
1.Sprinkle the reserved coriander leaves on top.
2.Serve at room temperature with steamed white rice and a wedge of lemon on the side.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Char the chilies and garlic directly over an open flame for authentic smoky flavor; a gas burner works best.
2
Cook the duck until it is tender enough to shred easily from the bone—about 15 minutes after the first whistle.
3
Strip the meat from the bones while it's still warm for easier handling and better texture in the mash.
4
Reserve the duck cooking stock to use as a flavorful base for soups or rice dishes.
5
Use raw mustard oil straight from the bottle—its pungent kick is the signature of this dish and should not be heated.
6
Let the finished pitika rest for 10 minutes before serving so the raw onion and mustard oil mellow into the warm duck.
7
Keep the mash chunky with visible pieces of egg and meat; do not over-mash into a paste.

RECIPE VARIATIONS

Adapt it for your goals.

Low oil

Low-oil

Reduce mustard oil to 1 tablespoon total and add a splash of the reserved duck stock for moisture, for a lighter version that still retains smoky depth.

High protein

High-protein

Replace one egg with an extra 100g of boneless duck meat to boost protein content while keeping the texture robust and meaty.

Vegetarian

Substitute duck with 400g of boiled and mashed potatoes or crumbled paneer, and omit eggs, for a vegetarian pitika that still delivers smoky, pungent Assam flavors.

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