Konbilahi Pitika
A smoky and pungent Assamese mashed tomato relish made with roasted cherry tomatoes, fiery green chilies, and sharp mustard oil. This simple side dish pairs perfectly with a plate of hot rice and dal.
For 4 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Roast the Vegetables
- b.Wash the cherry tomatoes and green chilies. Peel the garlic cloves.
- c.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.
- d.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.
- e.Alternatively, place vegetables on a baking sheet and roast under a hot broiler for 5-7 minutes, turning once, until charred.
- f.Once roasted, remove from heat and set aside to cool for 5 minutes, until they are safe to handle.
- 2
Step 2
- a.Peel and Mash
- b.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.
- c.Place the peeled tomatoes, roasted garlic, and peeled chilies into a mixing bowl.
- d.Using your clean hands (the traditional method for best texture) or a fork, mash everything together into a coarse, chunky pulp.
- 3
Step 3
- a.Combine and Season
- b.To the mashed mixture, add the finely chopped raw onion, chopped coriander leaves, pungent mustard oil, and salt.
- c.Mix everything thoroughly until well combined. The heat from the roasted vegetables will slightly mellow the raw onion.
- d.Taste and adjust the salt or chili level if necessary.
- 4
Step 4
- a.Rest and Serve
- b.Let the pitika rest for 5-10 minutes to allow the flavors to meld together.
- c.Serve at room temperature as a delicious and smoky side dish with steamed rice (bhaat) and dal (dail).
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic smoky flavor, roasting over a direct open flame is highly recommended.
- 2Do not substitute the mustard oil. Its sharp, pungent flavor is the signature characteristic of this dish. Use a good quality, cold-pressed oil.
- 3Mashing with your hands incorporates air and creates a superior texture compared to using a fork or masher.
- 4Adjust the number of green chilies to control the spice level. Roasting them mellows their heat slightly.
- 5This pitika is best enjoyed fresh, as the raw onion can become overpowering upon storage.
Adapt it for your goals.
Smoky Eggplant (Bengena Pitika)
Roast a small eggplant (baingan) along with the tomatoes. Peel, mash, and mix it in for a creamier, smokier version.
Potato Addition (Aloo Pitika)Potato Addition (Aloo Pitika)
Add one boiled and mashed potato to the mix. This makes the pitika heartier and less acidic.
Herby TwistHerby Twist
For a fresh aroma, add 1 tablespoon of finely chopped mint leaves along with the coriander.
Fish Inclusion (Masor Pitika)Fish Inclusion (Masor Pitika)
Add flakes of a grilled or boiled freshwater fish (like Rohu) to the mashed mixture for a non-vegetarian version.
Why this is on our healthy list.
Rich in Antioxidants
Tomatoes are an excellent source of lycopene, a powerful antioxidant that helps protect cells from damage caused by free radicals and may reduce the risk of certain chronic diseases.
Boosts Immunity
Garlic contains the compound allicin, which is known for its potent immune-boosting and antibacterial properties. Green chilies also contribute a significant amount of Vitamin C.
Supports Heart Health
Cold-pressed mustard oil is a good source of monounsaturated and polyunsaturated fats (MUFAs and PUFAs), including omega-3 fatty acids, which are beneficial for maintaining healthy cholesterol levels and overall cardiovascular health.
Anti-Inflammatory Properties
Both garlic and the capsaicin in green chilies possess natural anti-inflammatory properties that can help reduce inflammation in the body.
Frequently asked questions
In the Assamese language, 'Konbilahi' translates to cherry tomato and 'Pitika' refers to any mashed dish, typically made with roasted or boiled vegetables. So, it literally means 'mashed cherry tomato'.