Aloo Pitika

Ingredients

• •Potato
• •Mustard Oil
• •Onion
• •Green Chili
• •Coriander
• •Salt

Steps

1. 1Boil whole potatoes with their skins on until a knife slides through them easily, then drain and let them cool just enough to handle.
2. 2Peel the potatoes while still warm, since the skins come off more easily and the residual heat helps the seasonings absorb better.
3. 3Place the peeled potatoes in a bowl and mash them roughly with a fork or your hands, leaving some texture rather than making them completely smooth.
4. 4Add finely chopped raw onion, minced green chilies, and a handful of chopped coriander leaves directly into the warm mashed potato.
5. 5Drizzle in raw mustard oil, which is essential to the dish's sharp, pungent character, and season generously with salt.
6. 6Mix everything together thoroughly using your fingers, pressing gently so the flavors combine evenly throughout the mash.
7. 7Taste and adjust the chili, salt, or mustard oil to personal preference, keeping the dish simple and rustic.
8. 8Serve aloo pitika at room temperature as a staple side dish with steamed rice and dal, characteristic of everyday Assamese home cooking.