Bengena Pitika Recipe | Assamese Roasted Eggplant Mash

 


Smoky, simple, and soul-soothing – a traditional side dish from Assam, India.

๐Ÿ“ Description

Bengena Pitika is a classic Assamese comfort food made with fire-roasted eggplant, mustard oil, onions, and green chilies. Known for its smoky aroma and earthy flavor, this dish is a staple in Assamese households and pairs beautifully with steamed rice and dal. If you’re looking for an easy, wholesome, and authentic Assamese recipe, this is it.

⏱️ Time & Yield

  • Prep Time: 10 minutes

  • Cook Time: 15 minutes

  • Total Time: 25 minutes

  • Yield: Serves 3–4 people

๐ŸŽฏ Difficulty + Cuisine/Category

  • Difficulty: Easy

  • Cuisine: Assamese / North-East Indian

  • Category: Side dish, Vegetarian, Vegan-friendly

๐ŸŒถ️ Flavor Profile

  • Smoky

  • Earthy

  • Lightly spicy

  • Aromatic with mustard oil

๐Ÿ›’ Ingredients

Main:

  • 1 large eggplant (≈ 400 g)

  • 1 medium onion (≈ 80 g), finely chopped

  • 1–2 green chilies, chopped (≈ 10 g, adjust to spice preference)

  • 2–3 fresh coriander sprigs (≈ 10 g), chopped

  • 2 tsp mustard oil (10 ml)

  • Salt – to taste

Optional:

  • 1–2 cloves garlic (≈ 5 g), roasted or raw, finely chopped

  • 1 small tomato (≈ 60 g), roasted and mashed (for tangy variation)

๐Ÿ”ช Equipment Needed

  • Gas stove or oven (for roasting)

  • Tongs (for handling hot eggplant)

  • Mixing bowl

  • Knife and chopping board

  • Spoon or fork (for mashing)

๐Ÿ‘ฉ‍๐Ÿณ Step-by-Step Instructions

  1. Roast the Eggplant

    • Place the whole eggplant directly on an open flame or grill.

    • Roast until the skin is charred and the inside is soft, turning occasionally.

    • Equipment note: If using an oven, preheat to 200°C (400°F) and roast for 20–25 minutes until soft.

  2. Cool and Peel

    • Remove from heat and let it cool slightly.

    • Peel off the charred skin and discard.

  3. Mash the Eggplant

    • Place the soft flesh in a bowl.

    • Mash using a fork until smooth but slightly chunky.

  4. Add Flavorings

    • Mix in chopped onion, green chilies, coriander, mustard oil, and salt.

    • Add roasted garlic or tomato if desired.

  5. Final Touch

    • Taste and adjust salt.

    • Serve immediately.

๐Ÿš Serving Suggestions

  • Best served warm with steamed rice and Assamese dal.

  • Works well as a dip with flatbreads (roti, paratha).

  • Can also be spread over toast as a smoky vegan topping.

๐Ÿ’ก Tips, Variations & Substitutions

  • Extra smoky: Add a few drops of smoked mustard oil.

  • No open flame? Roast in the oven or air fryer.

  • Spice lovers: Add roasted red chilies instead of green.

  • Garlic allergy: Skip garlic; the dish still tastes authentic.

  • Oil-free: Use lemon juice instead of mustard oil.

๐ŸงŠ Storage, Shelf Life & Reheating

  • Storage: Refrigerate in an airtight container for up to 2 days.

  • Reheating: Best enjoyed fresh, but if needed, reheat lightly in a microwave or pan.

  • Freezing: Not recommended (texture becomes watery).

๐Ÿฅ— Pairings

  • Assamese dal & steamed rice

  • Fish curry & rice

  • Masoor dal khichdi

  • Simple stir-fried greens

๐Ÿ“Š Nutrition Facts (per serving, approx.)

  • Calories: 85 kcal

  • Carbohydrates: 10 g

  • Protein: 2 g

  • Fat: 5 g

  • Fiber: 4 g

  • Sodium: 200 mg

⚠️ Allergens & Dietary Info

  • Contains: Mustard oil (possible allergen for some)

  • Dietary: Vegan, Gluten-free, Nut-free, Soy-free

๐Ÿ“– Additional Context

In Assamese cuisine, pitika means “mash.” Vegetables, fish, or potatoes are roasted/boiled and then mashed with mustard oil, onion, and chilies. Bengena Pitika is the most popular form, eaten almost daily with rice.

๐Ÿก Background/Story

This humble dish reflects Assamese simplicity and closeness to nature. Traditionally, it’s made on wood fires, giving the eggplant a unique smoky aroma. Many Assamese families consider it a comfort food—quick to prepare, nourishing, and deeply tied to their cultural roots.

❓ FAQs

Q: Can I use olive oil instead of mustard oil?
A: Yes, but the authentic Assamese flavor comes only from mustard oil.

Q: Which eggplant variety is best?
A: Large, fleshy brinjals (like bharta baingan) work best. Avoid watery varieties.

Q: Is this the same as Baingan Bharta?
A: No. Baingan Bharta (North Indian) is cooked further with spices, while Bengena Pitika is a raw mash with minimal ingredients.

Q: Can I make it ahead?
A: Yes, but for best taste and freshness, prepare just before serving.

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