Baingan Ka Chokha- A rustic delicious roasted brinjal and tomato mash from the land of Bihar
Baingan ka Chokha is a very popular recipe from Bihari cuisine. It is often made during winters in Bihar, Uttarpradesh and Jharkand region. Baingan Chokha and baigan ka bharta both are different in the terms of making and taste.
Punjabi baigan ka bharta and baigan ka chokha both are made from roasted brinjals but the taste are so different from each other. Baingan ka chokha have more rustic flavour in it as compared to baingan bharta.
To make baingan ka bharta we fry tomato and spices in oil tempering but for making chokha roasted and peeled brinjal and tomato are just roasted , peeled and mashed . Few spices, fresh herbs and a generous amount of raw mustard oil is added in it and served like it only,no frying is needed after this.
This brinjal chokha is served with litti or slightly thicker rotis and chili chutney. Chokha taste good with daal- rice and khichdi .Don’t avoid or skip the mustard oil in it as it gives a very delicious rustic flavour to the baingan ka chokha .You cant replace mustard oil with any other vegetable oil for the authentic taste.
Do try these Delicious Brinjal recipes-
- Kashmiri Dahi Baigan
- Bharwa Baigan
- Kashmiri Chokh Vangun
- Vadi Baigan Ki Sabzi
- Baigan Ka Raita
- Baigan Aloo Suva ki sabzi
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Baigan Ka Chokha
Baigan Ka Chokha- A very rustic, simple and delicious Roasted brinjal and tomato mash from the land of Bihar
Servings: 4 people
- 3 medium Tomatoes / Tamatar chopped
- 3 big Brinjals / Baingan
- 2 Green Chillies / Hari Mirch chopped
- 1 tsp Ginger / Adrak chopped
- 3 tbsp Fresh Coriander / Cilantro / Hara Dhaniya chopped
- 2.5 tsp Lemon Juice / Nimbu Ka Ras
- 1 tsp Red Chilli powder / Laal mirch powder
- to taste Salt / Namak
- 2.5 tbsp Mustard Oil / Sarso ka tel
- 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 they 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.
Serving suggestions -serve with bajra roti,mix pickle and a piece of jaggary
Veronika Singh says
Loved this! Would make again! Added a little turmeric to the pan and sliced the eggplants in half before broiling.
Hi this sounds yummy, just a question can this be warmed up.?
yes you can reheat it
Please give the recipe for Litthi as well .Your recipe took me back to the winters in Dhanbad where I spent my childhood
Hi Anu ,Will try to post the recipe soon
Sadaf Afshan says
Thanks for clarifying the difference between bharta and chokha. My mother in law makes it without frying while I do it the Punjabi way. I thought the names were interchangeable and there were just different ways of making it. Love it both ways though.
Jeena suraj says
Wonderful dish, nice clicks and presentation.
Anjana this looks delicious. Thank you for sharing the recipe.