with step by step photos – bihari style baingan chokha or baingan bharta recipe.
fire roasted mashed aubergine dish that is served with or sattu ka paratha. the recipe tastes very different than . apart from baingan, all the other ingredients used are raw. nothing is sauteed in oil. a bit of mustard oil is added which gives a slight pungency in the dish and compliments the light sweet taste of the baingan very well.
, you will need bharta baingan or the large violet aubergine or eggplant. fire roasting baingan, gives a smoky flavor to the dish. though you can even roast aubergine in an oven.
again like and , this recipe is very easy. apart from serving with litti, you can also have baingan chokha with rotis or parathas or as side accompaniment with any north indian meal.
if you are looking for more then do check vangi bharit (maharashtrian style baingan bharta), bharli vangi, vangi bhaat (spiced brinjal rice) and aloo baingan recipe.
baingan ka chokha recipe below:
- 420 grams large aubergine/eggplant or 1 large bharta baingan
- ⅓ cup chopped onions or 1 medium onion, chopped or 50 grams onion
- ½ teaspoon chopped green chilies/hari mirch
- ½ teaspoon chopped garlic/lahsun
- 1 to 2 tablespoons chopped coriander leaves/dhania patta
- 1 teaspoon mustard oil/sarson ka tel
- ¼ to ½ teaspoon lemon juice (optional)
- salt as required
- rinse the baingan (eggplant or aubergine) in water. place it on a wired rack on a stove top or you can place it directly on fire.
- keep turning the eggplant after 2 to 3 minutes on the flame, so that its evenly cooked.
- roast the baingan till its completely cooked and tender. with a knife check the doneness. the knife should slid easily in baingan without any resistance. remove the baingan and immerse in a bowl of water till it cools down.
- then peel it and chop.
- add the chopped baingan in a mixing bowl along with its juices.
- then add ⅓ cup chopped onions, ½ teaspoon chopped green chilies, ½ teaspoon chopped garlic and 1 to 2 tablespoons chopped coriander leaves.
- add 1 teaspoon mustard oil. if you want, you can add ¼ to ½ teaspoon lemon juice for a slight tang.
- season with salt.
- mix everything very well.
- serve baingan chokha with litti chokha or rotis.
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how to make baingan ka chokha recipe:
1. rinse the baingan (eggplant or aubergine) in water. place it on a wired rack on a stove top or you can place it directly on fire.
2. keep turning the eggplant after 2 to 3 minutes on the flame, so that its evenly cooked.
3. roast the baingan till its completely cooked and tender. with a knife check the doneness. the knife should slid easily in baingan without any resistance. remove the baingan and immerse in a bowl of water till it cools down.
4. then peel it and chop.
5. add the chopped baingan in a mixing bowl along with its juices.
6. then add ⅓ cup chopped onions, ½ teaspoon chopped green chilies, ½ teaspoon chopped garlic and 1 to 2 tablespoons chopped coriander leaves.
7. add 1 teaspoon mustard oil. if you want, you can add ¼ to ½ teaspoon lemon juice for a slight tang.
8. season with salt.
9. mix everything very well. check the taste and add more salt, mustard oil and green chilies if required.
10. litti chokha or sattu ka paratha or rotis or parathas.
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