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Pitikas are such a staple in the North East that they have become a hallmark of the region’s culture and abundant agricultural resources. Where they may lose out when it comes to complexity, they more than make up for it in wholesomeness and resourcefulness. When it comes to making vegetables more comforting and delicious for children or more chewable and digestible for senile citizens, nothing beats an Assamese Pitika.
A lot of them have many of the same ingredients; they all involve spices like chillies, onions, garlic, and the locally ubiquitous mustard oil, but what differentiates them is the star vegetable, which strongly stands out in contributing its distinct flavour. They are highly delicious and can be enjoyed with both steamed rice and bread. Take a look at how the following vegetables turn from boring to exciting when mashed and mixed with indigenous spices.
1. Turmeric Pitika
Due to the availability of high-curcumin-content turmeric roots in the region and the generational knowledge passed down about their medicinal values, people, in addition to adding turmeric powder as a spice in curries, are also fond of eating the root itself, either raw or lightly cooked.
The root is cleaned, peeled, and chopped into medium-sized chunks and sauteed in mustard oil with onion, garlic, whole black pepper, chilli pepper, black sesame seeds, and salt, and then crushed in grinders to get a uniquely flavourful condiment that is known for healing the brain and nervous system.
2. Raw Banana Pitika
Banana plantations are ubiquitous on the river banks of Assam. Boiled raw bananas are mashed and mixed with locally grown green chillies and onions to make a spicy yet comforting side dish to complement rice. It is known to be very filling to the stomach for those lengthy journeys outside when one might have to go without quality food. It is one of the most trusted homemade foods to cure both a disturbed stomach and constipation.
3. Soya chunk Pitika
It is one of the more recent innovations that came almost as soon as Nutrela soya chunks were available on the market. The soaked and rinsed soya chunks are sauteed in mustard oil along with the usual spices like onion, mizo chillies, black pepper, and garlic. This is grinded to form a paste and is a great seafood substitute for its fish-like taste.
4. Brinjal Pitika
A skewer is passed through the brinjal and it is burned over a low-medium flame to give it a smoky flavour. Remove the peel and mash the insides along with spices and mustard oil to make a delicious pitika.
5. Bitter Gourd Pitika
Bitter gourds have been known for curing diabetes for generations. Many older locals swear by this as having reversed or at least halted their health issues. This could arguably be the healthiest among all the pitikas because of its raw nature. Raw, washed bitter gourds are deseeded and smashed with salt and chillies to make a highly bitter and hot condiment that is often eaten on an empty stomach for maximum impact on blood glucose levels.
6. Boiled Eggs and Potato Pitika
This has to win hands down when it comes to being a comfort food! It is also one of the uncomplicated pitikas, with minimal to no use of spices. Just mash boiled eggs and boiled skinned potatoes together and add salt. This has been the ideal local food for people with sensitive stomachs and is especially given as a quick breakfast for babies and infants.
7. Jackfruit seed Pitika
One of the most nutritionally dense foods, the jackfruit seed is locally known as ‘kathal’ and its mashed form as ‘kathal pitika’. The peeled seed takes a lot of time to boil but when it is finally ready, the unique texture and flavour of the seed paste make the wait totally worthwhile.
8. Ghost Pepper Pitika
This is one of the more daring kinds. Ghost pepper is ordinarily not used to flavour everyday dishes like dal but is eaten either raw or slightly sauteed and mashed. It is for those with a more adventurous palette.
9. Fish-Mint Pitika
Fish mint is a locally grown aromatic herb that has a distinctively fishy taste when cooked. It is enjoyed by cooking it with garlic and indigenous spices in mustard oil. It is never cooked too much or it can lose its flavour. It is a must-try at almost all get-away resorts in Assam.
10. Bitter Flower Pitika
This is made of the flower of a locally grown bitter plant, hence the name ‘tita phool’ or ‘bitter flower’. This dish requires one to cultivate an acquired taste due to its strong, unique flavour. It is lightly sauteed in oil to preserve its medicinal properties. They are also served curried or as a condiment but like most bitter foods, it is to be eaten moderately.
