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.

Outenga Maasor Jool

A delicious meal with Outenga Maasor Jool 

Assamese name: Outenga
Bodo name: Thaigir
Common name: Elephant Apple
Scientific name: Dillenia indica

Outenga (Elephant Apple)

Ingredients:                                               Serves 6

1. Outenga (Elephant Apple) 1

2. Fish 400g (For this recipe I have used Bhangan Fish)

3. Onion 1, chopped fine or grated

4. Paste of 8 cloves Garlic+1 small piece Ginger

5. Green Chilli to taste (I have used fresh red chilli), slit lengthwise

6. Salt to taste

7. Turmeric 1 tsp 

8. Mustard Oil

9. Fresh Coriander leaves for garnishing 

Method of cutting Outenga:

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Peel off the thin layer of inner skin from these parts. 

Method of Cooking: 

Cut Outenga into thin pieces or big as desired. Add Turmeric, Salt, water and pressure cook, 1 whistle. 

Add salt, turmeric to the pieces of fish. Fry a little, do not over fry and keep aside.

 Heat oil and saute onion and chilli. When half done, add the ginger+garlic paste. Stir a little and add the outenga pieces but reserve the water. Sometimes it is too sour, therefore the sour water must be added later checking the taste. 

Add salt, turmeric and fry for a few minutes. 

Add the pieces of fish and warm water. Now while adding water check taste and add the reserved sour water little at a time as fish gets cooked. 

Check taste of salt and chilli. Depending on one's taste sour water is added less or more. 

For this dish, the gravy should be thin and watery. It is normally eaten during hot and humid summer months. 

Serve with a plate of steaming hot Joha rice. Yummmmm ....