Kumura Pitika
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Kumura Pitika is a simple and refreshing mashed vegetable dish from the heart of Assamese daily meals. Pitikas are a symbol of comfort in our culture, often prepared with roasted or boiled local vegetables. For this dish, we boil ash gourd (Kumura) until it is tender and then mash it with pungent raw mustard oil, green chilies, and onions. It is a very honest and high-quality representation of the minimalist philosophy of Northeast Indian cooking. The taste is remarkably clean—cool, subtle, and incredibly soothing during hot summer lunches. I love serving this as a premium side dish alongside steamed rice and some fried dal.
Ingredients
Cooking Instructions
Tips & Secrets
- The secret to a great pitika is using raw mustard oil; heating the oil will ruin the authentic sharp aroma.
- Ensure you drain the water completely after boiling, or the pitika will become too watery and lose its texture.
- Using fresh, young ash gourd is essential as it has a magnifique natural sweetness that older ones lack.
Nutritional Information(Per 150g)
85 kcal
2g
4g
10g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.