Bengena pitika
Bengena pitika, from above
VegVeganAssam

Bengena pitika

Fire roasted brinjal mashed with mustard oil, onion and chilli. Smoky, sharp, perfect.

20 minTime
1 gProtein each
mediumSpice
The mash tradition2 chapters · 1 min read

Make it your way

Grandma's wayCharred brinjal and raw mustard oil.
The original
70kcalsame
1 gproteinsame
4 gfibresame
20minutessame

Bengena pitika as Assam makes it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Brinjal (eggplant, aubergine)1 large, round
Mustard oil1 tbsp, raw
Onion1 small, finely chopped
Green chilli2, finely chopped
Coriander leaves (cilantro)a handful, chopped
Saltto taste

Method

3 steps
  1. 1Rub the brinjal with a few drops of oil and roast over an open flame, turning, until fully charred and collapsed.
  2. 2Cool, peel off the charred skin and mash the flesh.
  3. 3Mix in raw mustard oil, onion, chilli, coriander and salt.
Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

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Make it a meal

What goes with Bengena pitika: a bread or rice, a side, something to drink and something sweet.

Bread or rice Methi thepla40 min
Bread or rice Jeera rice30 min
With a main Mati mahor dail45 min
With a main Masor tenga35 min
To drink Sol kadhi40 min
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