Baigan Ka Chokha “Grand Maa Style” is a lip-smacking spicy mash or a dip made using smoked aubergines and seasonings. Aubergines (bharte wala baingan) and tomatoes are rubbed with little mustard oil and then smoked on open flame/tandoor. Both are cooked until skin is charred. Then, rested for couple of minutes. Now, peel off the charred skin and go ahead with blending it with spices and seasonings mentioned in recipe below.
Up on the blog today, is my favorite ever since my childhood. Baigan ka Chokha/ Bharta (Aubergine) is a dish, very popularly added into the diet of the Northern part of India and neighboring countries.
It can also be referred as mashed Aubergine or Brinjal or Eggplant. My family loves this enticing Baigan ka Chokha with the very blissful Bajre ki Roti , also called as Tikri in the North of India.
I’m sure everyone has some or the other memories from their childhood. Baigan ka Chokha has one of my most favorite memory, where my beloved Grandma used to make this tongue twisting delicacy.
Though it is very easy and quick, yet there are few things which can only be done by experts and this Baigan ka Chokha is one of them. I guess Grandma’s used to have some magic in their spice boxes. This Chokha is a winter delicacy and we prefer eating this in breakfast as it’s a healthy start for the day. I remember my Grandma used to cook the Aubergines over charcoal in Angeythi/Tandoor (Traditional barbecue). Here we usually get the Aubergine done on the regular stove itself on open flames. Once the Eggplant is done grilling over the heat then there’s hardly any struggle left.
I can’t express the smoky flavor which I can even feel it right now. The flaky, soft mixture of Baigan mixed into a Chokha is a heavenly dish. All i could tell you is it’s tangy, peppery and tasty. is all I could tell you at the moment. The infusion of flavors, cracking up of the spice and the very first bite into your mouth is something I just cannot express here.
Well, this Baigan ka Chokha is served with Roti or Paratha. In U.P and Bihar it is popularly served along Litti. Litti Chokha is a dish which should be a priority whenever you visit U.P.
Coming down to the ingredients, they are very few, countable and can be recalled over your fingertips. Baigan I’ve used are the one’s which are especially used to make Chokha. Tomatoes. Garlic, Green chilies, Coriander leaves, Salt, Onion, Mustard oil and Lemon juice. However, lemon juice is totally optional as I like the Baigan ka Chokha a little sour and an immense kick of the spices. Also, if you prefer, you can skip roasting tomatoes, but it will taste best only when used roasted ones. In most of the places, Boiled Potatoes are also used at some places, that’s completely optional as well. I do not opt for potato in this Baigan ka Chokha.
Another good thing about this chokha is, you can make and use this as dip to serve with baked chips/lavash as an appetizer for any party or get together as well.
Salad, Papad, Chutney and such extras are also served along with the Litti Chokha but I enjoy it without any sides. I should now mention the details and method of this lip-smacking Baigan ka Chokha without making you all wait any further.
2 large, Aubergine (Bharta wala baingan)
2 large, tomatoes
6 garlic cloves
3 green chilies ( you may add more)
½ cup, coriander leaves, tightly packed
Salt to taste
Juice of 1 lemon (optional)
1 small onion finely chopped
1 ½ tablespoons, mustard oil (kacchi ghani)
To begin with, take aubergines and just give it a slit to check if they have any worms. Cut and discard if any. Apply little oil on the Aubergines and tomatoes.
Place the Aubergines and tomatoes on direct flame and allow it roast from all the sides until skin is charred well and they are thoroughly cooked within.
Take it off flame and allow it to cool for a minute.
Carefully, peel off the charred skin of the baingan and tomato both. Roughly chop both and keep it aside.
In a mixer grinder, add coriander, garlic, chili and salt along with 1 roasted tomato.
Grind it to coarse chutney.
Take the chutney off into a bowl.
Now add aubergines and remaining tomato, and just blend it to pulse.
The aubergine-tomato mixture should be coarse and not very fine paste.
Now mix the chutney along with the pulsed baingan and mix well.
Add lemon juice if preferred.
Check for salt, add mustard oil and mix.
Chokha is ready to be served.
While serving mix chopped onions and serve them with Bajre ki Roti.