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This roasted butternut squash and potato pitika (Assamese-style mash) is the kind of dish that wraps you in the quiet comfort of home, even when you’re miles away from it.

There’s something incredibly grounding about pitika—a humble Assamese mashed dish that transcends its simplicity. Whether it’s the smoky aroma of roasted ingredients or the burst of pungency from raw mustard oil, pitika has always been more than food—it’s memory, emotion, and quiet comfort served on a plate.

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What is Pitika?

Assamese cuisine is known for its simplicity, subtlety, and the magical way it brings out the natural flavors of local ingredients. Among its many beloved dishes, Pitika holds a special place in every Assamese household. Pitika means “to mash” in Assamese, and refers to a category of mashed side dishes usually served with steamed rice and dal.

Pitika is a traditional side dish prepared by mashing boiled or roasted vegetables — such as potatoes, eggplants, or even fish — and mixing them with salt, mustard oil, green chilies, and raw onions. It’s a staple in Assamese meals, especially in rural areas where ingredients are sourced fresh and cooked simply.

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 What Does “Pitika” Mean?

The word “Pitika” means “to mash” or “to crush by hand.” This simple act of mashing fresh, cooked ingredients — usually vegetables or fish — is the heart of many traditional Assamese dishes.

Pitika isn’t just about texture; it reflects a way of cooking that preserves the natural flavors of ingredients while enhancing ithem with mustard oil, green chilies, and raw onions. It’s a beautiful example of how Assamese cuisine finds depth in simplicity.

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Recently, I experimented with a seasonal twist: roasted butternut squash and potato pitika. While traditionally pitika is made with mashed potatoes, eggplants, or even fish, this version adds the earthy sweetness of butternut squash to the mix. Roasting the squash until their edges caramelize brings out a depth of flavor that feels indulgent, even in such a minimal preparation. I boiled the potatoes, but you can roast them too. The squash adds a soft, velvety texture and a subtle sweetness. I ran omitted green chillies as i had added some ginger for warmth and depth, and the ginger worked well in it’s place. You can add both if you prefer it hotter.

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In many Assamese homes, pitika isn’t about following a strict recipe—it’s about improvisation, about using what’s at hand, and letting your senses guide you. Adding roasted butternut squash isn’t traditional, but it fits effortlessly within the philosophy of the cuisine: local, seasonal, and deeply personal.

So if you’re craving something that tastes like home—even if it’s not the home you grew up in—try this mash of roots and memories. It’s soft, bold, and utterly forgiving. Just like the land it comes from.

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“We enjoyed the pitika with some boiled rice, tomato dal ( red lentils with tomatoes), doi bengena ( baked aubergine in a yoghurt sauce), cucumber slices, a homemade chilli and mustard pickle and a wedge of lemon. And it was pure bliss!

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Continue reading for the full, printable recipe and video for my Roasted butternut squash and potato pitika ( Assamese style mash)

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All the Assamese recipes on this website can be found here.

You might also like the following recipes from this website-

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You might also like to try the following recipes from this website-

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Until next time,

Sunita

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