Baingan Chokha Recipe. Brinjal Chokha Recipe

Chokha in bihari style: If you want to eat something light and full of taste, then you must remember the brinjal chokha. This dish is very common in the houses of Bihar and eastern Uttar Pradesh, but its indigenous taste and simplicity makes it special. I also like this dish very much and I like to make it because it also takes less time and oil is very rarely used. Sometimes where people like to eat light and less fried foods, brinjal chokha is absolutely perfect option. So let’s know how to make it, that too in a very easy way.

What things are needed?
-Fresh brinjal -1 big
-Tomato -1 to 2
-The buds of garlic -5 to 6
-The chili -1 (finely chopped)
-A Pyaes -1 medium (finely chopped)
-The coriander -a little bit (chopped)
-Lemon juice -1 teaspoon
-Sastra oil -1 to 1.5 teaspoons
-Chat Masala -1/2 teaspoon
-Machur powder -1/2 teaspoon
-Kali chili -pinch
-Bhuna cumin -1/2 teaspoon
-salt to taste

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Way to make
1. Eggplant and Tomato Frying:
First of all, wash the fresh brinjal and cut it a little from the middle so that garlic buds can be filled in it. Now apply mustard oil on the entire surface of brinjal with light hands. Similarly, wash and prepare tomatoes. Now put both of them directly on a pan or stove on low flame and fry it well. When both cook well from all sides and their peel shrinks, then turn off the gas.

2. Removing and rubbing the peel:

Allow the brinjal and tomatoes to cool slightly so that the peel comes out easily. Now peel both of them and keep it in a bowl. Finely chop the brinjal with a knife or chopper and grind the tomatoes lightly with a mixer or chopper.

3. Pour spices:
Now add finely chopped onion, green chillies, coriander, chaat masala, mango powder, black pepper, roasted cumin and salt as per taste. After this, mix mustard oil and lemon juice. Now mix everyone well.

Why is this recipe special?
1. It takes only one teaspoon of oil
2. Light and easy to digest for summer
3. It becomes instant, meaning no mess
4. Taste is such that eat with bread or with rice – enjoy it