Kosu Pitika

1. 1
   prep · ~15 min

   Wash and pressure cook the colocasia roots.

   1.Wash colocasia roots thoroughly under running water to remove all mud.

   2.Place in pressure cooker with just enough water to cover.

   3.Pressure cook for 2 whistles on medium heat, then reduce to low and cook 5 minutes.

   4.Turn off heat and let pressure release naturally.

   TIPChoose small, tender colocasia roots. The larger ones can be slightly fibrous.
2. 2
   prep · ~5 min

   Peel and mash the boiled colocasia.

   1.Once cool enough to handle, peel off the skin completely.

   2.Transfer peeled colocasia to a large mixing bowl.

   3.Mash with a fork or your fingers until it breaks down into a coarse, chunky texture.

   TIPDon't over-mash — a few small chunks add character to the pitika.
3. 3
   mix · ~2 min

   Mix in the aromatics and mustard oil.

   1.Add the finely chopped onions to the mashed colocasia.

   2.Add chopped green chilies and salt.

   3.Drizzle the raw mustard oil over everything.

   4.Mix well with your fingers, pressing gently to blend the flavors.

   TIPUsing fingers instead of a spoon gives a more rustic, authentic texture. The raw mustard oil's pungency is the soul of this dish.
4. 4
   rest · ~5 min

   Let the flavors meld for 5 minutes.

   Cover the bowl and let it rest for 5 minutes. This allows the sharp mustard oil to mellow slightly and absorb into the mashed colocasia.

5. 5
   garnish

   Garnish with fresh coriander and serve at room temperature.

   Sprinkle chopped coriander leaves on top. Serve alongside steamed rice and a simple dal.

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