Rongalau Pitika
Veg
Vegan
A mashed pumpkin dish prepared with mustard oil, green chilies, and spices, often served as a comforting side in Assamese meals.
Cuisines
Assamese
Best for
Lunch
Dinner
Recipe
Prep: 10 min
Cook: 20 min
Total: 30 min
2-3 servings
Ingredients
| 2 medium | sweet potatoes |
| 1 small | onion |
| 2 cloves | garlic |
| 1 inch | ginger |
| 2 tablespoons | mustard oil |
| 1 | green chili |
| — | salt to taste |
| 1 handful | fresh coriander leaves |
Instructions
- 1 Boil the sweet potatoes until they are tender and can be easily pierced with a fork. This should take about 20 minutes.
- 2 Once boiled, drain the water and let the sweet potatoes cool slightly.
- 3 Peel the sweet potatoes and place them in a mixing bowl.
- 4 Finely chop the onion, garlic, ginger, green chili, and coriander leaves.
- 5 Add the chopped onion, garlic, ginger, green chili, and coriander leaves to the bowl with the sweet potatoes.
- 6 Pour the mustard oil over the mixture and add salt to taste.
- 7 Mash everything together with a fork or your hands until well combined and slightly chunky.
- 8 Taste and adjust the seasoning if necessary.
- 9 Serve the Rongalau Pitika as a side dish or with rice.
Tips
For a smokier flavor, roast the sweet potatoes instead of boiling them.