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Baingan Ka Chokha served in brass bowl with bajra roti on the side
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Baingan Ka Chokha

Baigan Ka Chokha “Grand Maa Style” is a lip-smacking spicy mash or a dip made using smoked aubergines (eggplant) and seasonings. Best served with Bajra ki roti or Makki Ki roti.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: Indian
Servings: 4
Calories: 141kcal
Author: Farrukh Aziz

Ingredients

  • 2 Aubergine large (Bharta wala baingan)
  • 2 Tomatoes large
  • 6 Garlic cloves
  • 3 Green chilies you may add more
  • Salt to taste
  • Juice of 1 lemon optional
  • 1 Onion small, finely chopped
  • 1 ½ tablespoons Mustard oil (kacchi ghani)

Instructions

  • 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.

Nutrition

Calories: 141kcal | Carbohydrates: 22g | Protein: 3g | Fat: 5g | Sodium: 121mg | Potassium: 728mg | Fiber: 9g | Sugar: 12g | Vitamin A: 565IU | Vitamin C: 21mg | Calcium: 41mg | Iron: 0.8mg