Baigan Pitika

Name: Baigan Pitika
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2 servings
Cuisine: Indian (Assam)
Ingredients: 2 large brinjal/aubergine (400g total); 1 medium onion (60g), finely chopped; 2–3 green chillies, finely chopped; 1.5 tbsp mustard oil; ½ tsp salt; 2 tbsp fresh coriander, chopped

🌱 Vegan🌾 Gluten-free📊 Medium

Traditional 13. Baigan Pitika recipe

⏱️5 minPrep

🔥20 minCook

🕒25 minTotal

🍽️2Serves

🧺 Ingredients

👩‍🍳 How to make Baigan Pitika

Char brinjal (20 mins, direct flame): Place whole brinjals directly on a gas burner or under a broiler. Turn with tongs every 4–5 minutes until the skin is completely charred and cracked all over, and the brinjal collapses when pressed (20 minutes total). The flesh should be fully soft and smoky.
Peel and mash (5 mins, no heat): Hold charred brinjal under cold running water and peel off all the blackened skin. Squeeze gently to drain excess liquid. Mash the flesh roughly. Add onion, chillies, coriander, salt, and mustard oil. Mix well — the smokiness of the brinjal should come through strongly.

📖 Cultural notes

Baigan Pitika (roasted brinjal mash) is the smoky, flavour-packed accompaniment to Poita Bhat breakfast — the open-flame charring technique is a universal Assamese cooking method that adds complexity to simple vegetables. ---

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