#AhomFood #DeoriFood #ChutiyaFood #GariaFood #AuthenticAssameseFood
Locally Known as Alu, Bengena Aru Konir Pitika.
It is evident that mashed version of various local produces was prevailed in Luit Valley specially among Deori (priestly class of the Royal Chutiyas), Chutiya and Borahi (official/military settlers of pre Ahom Tai Invasions) people. But this PITIKA gained supreme popularity only after the advent of Ahoms (in those days known as Tai Lung, Tai Kham, Kham Tai etc.) under Chowlung Syukapha when Borahis were decided as the Officials of the Ahom Kitchen. This dedication and curiosity for food led to the development of Great Pitika Tradition of Assam. This is one among that ages old traditions of Assam. Every household may have their own fusion and development. Ethnic people from in and around Upper Assam has been establishing Pitikas as a delicacy in their kitchens continuously.
Preparation Time: 10-20 minutes.
Serve as a side dish with rice and other major side dishes or as main dish with overnight soaked rice (Pointa Bhaat), MAGIC RICE (Kumol Chaul), Parched Rice (Chira), Flat Bread, Bread, Bun and Tacos. You may serve it with strong alcohol too.
INGREDIENTS:
(To be baked on charcoal for authentic taste.)
Egg (hard boiled): 1-2 nos.
Eggplant (medium/large size): 1 no.
Potato (medium): 1-2 nos.
Onion (small. finely chopped): 1.
Ginger: As per taste.
Coriander Leaves (optional): As per taste.
Green Chillies: 1-3 nos.
Mustard Oil: 1/5-1 teaspoon.
Salt: To taste.
Other ingredient you may add: Charcoal baked tomato.
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