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Assamese hukoti mass (dry fish) recipe with grilled eggplant

Hukoti means ground dry fishes. Dry fishes before grounding dried on smoke over the top of open fire cooking stove by the village people.

In this recipe I have used grilled eggplant.  This recipe is similar to Punjabi baingan ka bharta.  But I am adding an Assamese twist here by adding ground dry fishes (hukoti) .


  • 1 eggplant
  •  1 onion (chopped)
  • 1 tomato (chopped)
  •  2-3 tbsp ground dry fishes(hukoti)
  •  2-3 green chillies (chopped)
  • 1/3 tsp turmeric powder
  • 1/3 tsp cumin powder
  • 1/3 tsp coriander powder
  • 1/3 tsp red chilli powder
  • 1/2 cup chopped coriander leaves
  • 2 tbsp oil
  •  salt to taste


  1. On a gas cook top roast the eggplant  straight on the burner. Keep turning the eggplant  till all the skin on the eggplant is charred and the inner flesh looks really soft.
  2. Let the eggplant become cool itself. Peel off and discard the charred skin. 
  3. Mash the eggplant. Keep aside. 
  4. In a pan heat oil. Add chopped onions. Fry till translucent . Add chopped tomatoes.  Fry till oil separates. 
  5. Now add turmeric powder, cumin powder, coriander powder and red chilli powder. Mix well. 
  6. Add mashed eggplant.  Add chopped green chillies.  Add salt.  Mix well. Cook for few minutes. 
  7. Add ground dry fishes. Mix well.  Fry for 2-3 minutes. 
  8. Add chopped coriander leaves. Mix well. 
  9. Serve with rice as a side dish. 


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