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)
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.
Your Kon Bilahir Poora Pitika is ready to serve.
