Aloo Bengena Pitika is a traditional Assamese mashed dish made with boiled potatoes and eggplant (brinjal / aubergine). It’s simple, rustic, and full of flavor—typically served as a side dish with rice and dal.
🍽️ 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.
📖 Word Origin: What Does “Pitika” Mean?
The word “Pitika” comes from the Assamese verb “pitikiba” (পিটিকিব), which 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 them with mustard oil, green chilies, and raw onions. It’s a beautiful example of how Assamese cuisine finds depth in simplicity.
One such comforting pitika is the Aloo Bengena Pitika — a humble yet delicious mash of boiled potatoes (aloo) and eggplant (bengena), blended with mustard oil, chopped onions, and green chilies ( I omitted green chilies this time), but added some fresh coriander leaves which are also commonly used. This dish embodies everything that makes Assamese food unique: minimal ingredients, easy preparation, and a focus on bold, natural flavors.
Usually the aubergine is roasted over fire, but in this instance, I have roasted them in the oven ( instructions given in the recipe below).
Whether you’re a fan of North East Indian food or just curious about regional Indian cuisines, this dish is a wonderful introduction to the culinary heart of Assam.
🍚 Serving Suggestion:
Serve warm or at room temperature with:
- Steamed rice
- Dal (Assamese lentils)
- Or just rice with a squeeze of lime!
I served balls of pitika on the side with boiled rice, dal with mangoes and some baked fish (salmon) and salad.
Continue reading for the full, printable recipe for my aloo bengena pitika.
All the Assamese recipes on this website can be found here.
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Recipe card-
Aloo bengena pitika
Ingredients
- 4 medium sized potatoes, boiled and peeled
- 1 aubergine / brinjal / eggplant
- 1 small onion, finely chopped
- a small bunch of fresh coriander, chopped
- Green chillies ( optional, according to taste)
- 3 +1 tbsp mustard oil
- Salt to taste
Instructions
- Pre heat the oven at 220 deg C and line a baking tray with parchment.
- Make vertical or criss cross cuts on both sides of the aubergine halves and place on the lined baking tray.
- Add salt to taste and the 3 tbsp of mustard oil over the aubergine halves and rub well all over them on both their sides.
- Arrange the aubergine halves cut side up and place the tray in the oven for 22-24 minutes or till the flesh is soft.
- Scoop the flesh with a spoon and place in a bowl.
- Add the boiled and peeled potatoes, onion, coriander , salt and mustard oil.
- Mash everything together.
- Shape into balls and serve with plain rice and dal.
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Until next time,
Sunita
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