Baigan ka chokha is a very popular recipe from Bihari cuisine.It is often made during winters in bihar, Uttarpradesh and Jharkand region.
Baigan ka chokha and baigan ka bharta both are different.Though Punjabi baigan ka bharta and baigan ka chokha both are made from rosted brinjals but the taste are so different from each other,baigan ka chokha have more rustic flavor in it.
To make baigan ka bharta we fry tomato and spices in oil tempering but for baigan ka chokha roasted and peeled brinjal and tomato are just mashed and few spices and a generous amount of raw mustard oil is added in it and served like it only.no frying is needed after this.
Baigan ka chokha is served with litti or slightly thicker rotis and chili chutney.Dont avoid or skip the mustard oil in it,you cant replace it with any other vegetable oil.
Prep time-10 min
Cooking time-15 min
Difficulty level-easy
Cuisine- North Indian,Bihar
Type-side,main
Spice level-medium
Serve-4
INGREDIENTS-
- Brinjals/baigan - 3
- Tomato/tamatar -3
- Green chili /hari mirch -2
- Ginger/adrak,chopped -1 tsp
- Fresh coriander/hara dhaniya - 3 tbsp
- Lemon juice /nimbu ka ras -2.5 tsp
- Chili powder /lal mirch - 1 tsp
- Salt /namak-to taste
- Mustard oil /sarso ka tel -2.5 tbsp
- Wash and wipe brinjal and make 2 small slits in it and apply some oil all over it.
- Keep the brinjal on direct flame and roast it from all the sides ,keep turning the sides.
- Same way roast tomatoes and green chilies on direct flame till get charred from all the sides.
- When thee cool down then peel off the skin of brinjals and tomato.
- Chop and mash brinjal and tomatoes.
- Take a big bowl and add mashed brinjal and tomatoes in it.
- Add chopped green chili,ginger,salt,chili powder,lemon juice and mustard oil.
- Mix it well and add chopped fresh coriander.
- Serve fresh.