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.