Aloo Baingan Chokha

Name: Aloo Baingan Chokha
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: bihari
Ingredients: 1 pcs eggplant (large, for roasting); 2 pcs potato (medium, boiled and peeled); 1 pcs onion (small, finely chopped); 2 pcs green chili (finely chopped); 1 inch ginger (finely grated); 2 tbsp coriander leaves (chopped); 1 tbsp mustard oil; 1 tbsp lemon juice; 0.5 tsp salt

RATING

4.4/5(55)

TASTE SCORE

8/10

A rustic mashed side from eastern India, this chokha brings together smoky eggplant and soft potato with onion, green chili, mustard oil, and lemon. It is simple, bold, and especially good with dal, rice, or litti.

PREP

15m

COOK

30m

SERVES

1 KATORI

128 cal

SERVINGS

INGREDIENTS

For 4 servings

1 pcseggplant · large, for roasting2 pcspotato · medium, boiled and peeled1 pcsonion · small, finely chopped2 pcsgreen chili · finely chopped1 inchginger · finely grated2 tbspcoriander leaves · chopped1 tbspmustard oil1 tbsplemon juice½ tspsalt

NUTRITION · PER SERVING

128

CALORIES · 1 KATORI

Protein3g · 9%

Carbs22g · 69%

Fat4g · 28%

Fiber4g

Sugar4g

Saturated fat0g

Cholesterol0mg

Sodium300mg

Potassium575mg

Phosphorus75mg

How we calculate →

METHOD · 5 STEPS

boil · ~20 min
Boil the potatoes.
Cook the potatoes in water until tender all the way through, about 18 to 20 minutes. Drain, cool slightly, then peel them.
roast · ~15 min
Roast the eggplant until charred.
1.Place the eggplant directly over an open flame or on a hot grill pan.
2.Turn it every few minutes until the skin is blackened and the flesh is very soft.
3.Cook for 12 to 15 minutes, depending on size.
4.Set it aside until cool enough to handle.
TIPRoast until the center collapses slightly; undercooked eggplant gives a spongy chokha.
prep · ~5 min
Peel and mash the vegetables.
Peel away the charred eggplant skin and discard the stem. Scoop out the flesh into a bowl, add the boiled potatoes, and mash together until mostly smooth with a little texture left.
mix · ~3 min
Mix in the chokha seasonings.
1.Add onion, green chili, ginger, and coriander leaves to the mashed vegetables.
2.Pour in mustard oil and lemon juice.
3.Add salt.
4.Mix well with your hand or a spoon until everything is evenly combined.
TIPMustard oil gives chokha its sharp, earthy finish, so do not skip it.
serve
Serve the chokha at room temperature or slightly warm.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Roast the eggplant until it fully collapses; any firm patches will make the chokha fibrous instead of silky.
2
Let the roasted eggplant rest a few minutes before peeling so the smoky juices settle back into the flesh.
3
Mash the potatoes while still slightly warm so they blend smoothly with the eggplant and absorb the mustard oil better.
4
Finely chop the onion and green chili so their bite spreads evenly through every bite rather than sitting in chunks.
5
Add mustard oil at the end, not during roasting, to keep its pungent Bihari-style aroma bright and distinct.
6
If the chokha tastes flat, it usually needs a little more lemon or salt rather than more chili.
7
This is best eaten fresh, but you can roast the eggplant and boil the potatoes a few hours ahead, then mash and season before serving.