Kon Bilahir Poora Pitika

Pitika is a delicacy each Assamese love. Lot of other vegetables, fruits and even a few variety of Fishes are eaten this way.  

Some Assamese Terminologies:

1. Kon Bilahi: Cherry Tomato

2. Poora: to grill on open flame

3. Pitika: to mash

Kon Bilahir Poora Pitika: Grilled Mashed Tomato

Cherry Tomatoes are so very tasty, particularly the home grown organic ones. 

For this Pitika, just remove the stems and wash them whole. 

Ingredients: 

1. Cherry Tomato tastes best but any ripe Tomato can be used 

2. Salt to taste

3. Fresh Green Chilly to taste. chopped 

4. Raw Mustard Oil a few drops, depending on the amount of Tomato you are using

5. Fresh Green Coriander leaves, chopped

Method: 

 Put Tomatoes through skewers and place on flame. Ideally it should be done on hot coal made out of fire wood. But in a kitchen of a city home this can be the best option.
Keep rotating the skewers so that the Tomatoes are grilled evenly.
For this Pitika, I love using home made bamboo skewers like the way they do in the villages for this Pitika. (Check the pictures) 

Remove the skin of the Tomatoes. Do not wash as it was already washed before grilling. Let the flavour of grill remain. 

Now Mash adding Salt, Mustard Oil, Chilly and fresh Coriander.
Your Kon Bilahir Poora Pitika is ready to serve.

Bilahi r Ombol

Bilahi r Ombol (A sweet-sour Tomato Chutney)

Assamese= Bilahi

English= Tomato

  

Bilahi r Ombol or Bilahi r Tok is a sweet and sour chutney, can best be served with Luchi (Puri) and Khichiri.  

Ingredients:
1. Tomato, fully ripe, cut lengthwise
2. Jaggery, grated (do not add water)
3. Salt to taste
4. Turmeric powder little
5. Red dry chilli whole
6. Bayleaf
7. Panchfuran
8. Mustard oil
9. Raisins (Kishmish) or Dates, a few
10. Powdered:
       1. Red chilly
       2. Jeera
       3. Garam masala

While I work/cook, the family's darling Chiquititta takes a nap waiting for me. 

Kindly click on CHIQUITITTA to know more about her.

Method:
Heat Mustard oil, add Panchfuran, let splutter. Add Dry Red whole Chilly and Bay leaf. Fry for a few seconds and put in the Tomato. Add Salt, Turmeric, Kishmish, cook covered for around 2 to 3 minutes on low flame till tomato is cooked.
Add jaggery, all the 3 powdered spice and cook for some more time on low heat. Check taste. It should neither be too thick nor watery. Let it cool before serving.

Bilahi r Ombol is ready to serve.