Bilahi pura pitika

Bilahi pura pitika l Assamese style fire grilled and mashed tomato chutney

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I often make this Bilahi pura pitika l Assamese style fire grilled and mashed tomato chutney to accompany our Assamese style meals..

Pitika and Pura-

The Assamese ( from Assam, a state in North East India) are very good with their pitika (mash) and they are made with various vegetables and leafy greens, though non vegetarian options are available too. Sometimes an ingredient is first fire grilled (pura) and then mashed, thereby becoming ‘pura pitika‘. Salt and mustard oil are the two compulsory ingredients in any Assamese style mash, the latter adding a pungency to the dish. Other ingredients like onion, green chillies and fresh coriander are also commonly used to enhance the mash.

Mustard oil-

Every Assamese style pitika demands some mustard oil which add some pungency to the dish.

Fire grilling the tomatoes imparts a smoky flavour and when combined with the rest of the ingredients, turns into a beautiful chutney to be served on the side.

Garlic-

In this recipe, I have added a large clove of fire grilled garlic as well, which is optional. I grilled quite a few of them, but added one and saved the rest for another time.

I served this bilahi pura pitika on the side with some plain rice, bootor dali ( chickpea dal) and some masur dali aru tilor bora ( red lentil and sesame seeds fritters)

Continue reading for the full recipe and video for this Bilahi pura pitika l Assamese style fire grilled and mashed tomato chutney.

All the Assamese style recipes on this website can be found here.

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Recipe card-

Bilahi pura pitika l Assamese style fire grilled and mashed tomato chutney

Print Recipe
Course chutney, condiment, Side Dish
Cuisine Assamese, Indian

Ingredients
  

  • 2 medium sized tomatoes
  • 1 large clove of garlic (see notes below)
  • ½ of an onion, finely chopped
  • 1 green chilli, chopped ( can use more if you prefer)
  • a small bunch or coriander, chopped
  • 1 tsp mustard oil + a little extra to rub the tomatoes and garlic before grilling
  • salt to taste

Instructions
 

  • Place a grilling rack over one of the cookers and light it over medium heat.
  • Place the tomatoes and garlic on the rack.
  • Keep turning them every now and then for a few minutes till charred and softened. Don't wait for too long as the tomatoes will become too mushy.
  • When done, transfer the tomatoes and garlic to a bowl.
  • Add the onion, chilli, coriander, mustard oil and salt and mix well.
  • Serve as a side dish with rice and dal. We had ours with some plain rice, dal, and some red lentil and sesame seed fritters.

Video

Notes

-I roasted a small head of garlic as I needed some for other purposes. In this recipe, I just used one clove from it.
-As it was a whole head of garlic, I left it on the rack to grill for a little longer than the tomatoes to soften. A singular clove of garlic will cook faster. So, use your discretion.
Keyword Assamese, assamese cuisine, assamese recipe, bilahi pitika, bilahi pura, chutney, condiment, easy recipe, fire grilled tomato, healthy recipe, pitoka, plant based, side dish, tomato chutney, vegan, vegetarian

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Until next time,

Sunita

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