Author: Puravee Bordoloi Pari


#RECIPE | Learn How to Make “Pitika” – Eggplant Chutney from Assam

This one is for the chutney lovers. Today we learn how to make an interesting roasted eggplant chutney called “Pitika”, contributed by Puravee Bordoloi from Assam –  a passionate home chef, and an advocate by profession.  Pitika is an eggplant chutney – a side dish that is almost always present in any authentic Assamese thali/platter. It’s a simple chutney that needs only a handful of ingredients, but has a mouthful of flavors. So let’s find out how to make this interesting chutney from Assam! Find out how to make the famous “Pitika” – an Assamese chutney prepared with egg plant, tomatoes, chilli and Coriander Ingredients : 1 Eggplant (Bigger eggplants are preferable) 1 medium Tomato 1 Onion  (finely chopped) 3-4 chillies (finely chopped) 1 tsp of mustard oil Fresh coriander leaves chopped Roasted sesame powder (optional) Salt to taste Ingredients for Assamese chutney “Pitika”  (L to R, clockwise): chopped coriander leaves, roasted eggplant, tomato, onion, chillies and ginger. Directions to Cook: Prick the eggplant with a fork and smear some oil all over it Now roast the eggplant and …


#Recipe | Masor Tenga – An Assamese Style Cooked Tangy Tomato Fish Curry

Today we present to you a delicately flavored & light fish curry from Assam by one of our Recipe Contributors – Puravee Bordoloi (@puraveebordoloi). Tenga, as it means sour, is added by using different souring agents like, elephant apple, mangosteen, lemon, tomato, jujube, fermented bamboo shoot, different leafy veggies, etc. Other seasonal veggies like gourds, yam, taro root, cauliflower, potatoes etc. go along with it and make a perfect dish. Cooking Time: 20-25 minutes Ingredients: 6-8 pcs of Rohu fish 3 large cut ripe tomatoes 1 medium sized chopped onion 1 tsp of Fenugreek seeds or five spices 3 chopped green chilies 1 tbsp of Turmeric powder 4 tbsp of Mustard oil 1 glass of lukewarm water Salt to taste Fresh coriander leaves for garnish Method: Marinate the fish with salt and turmeric powder. Heat oil in a pan; fry both sides of the fish and keep them aside. Do not over fry Set the flame on medium. Add fenugreek or the five spices in that hot oil and let it splutter Now add the …