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 …