Baingan Chokha
Smoky roasted eggplant mashed with onion, tomato, green chili, mustard oil, and fresh coriander. This rustic Bihar favorite is simple, bold, and especially good with litti, roti, or plain rice.
For 4 servings
- prep · ~5 min
Prepare the vegetables for roasting.
1.Wash the eggplant and tomatoes well.2.Make a few small slits in the eggplant.3.Tuck the garlic cloves into the slits so they roast along with the eggplant. - roast · ~20 min
Roast the eggplant and tomatoes.
1.Place the eggplant and tomatoes directly over an open flame or on a hot tawa.2.Turn them every few minutes until the skins are charred and the inside is soft.3.Roast the tomatoes until blistered and softened all over.TIPRoast over medium heat so the eggplant cooks through before the skin burns too much. - rest · ~5 min
Cool the roasted vegetables slightly.
Set the roasted eggplant, tomatoes, and garlic aside for a few minutes until cool enough to handle.
- prep · ~7 min
Peel and mash the roasted vegetables.
1.Peel off the charred skin from the eggplant and tomatoes.2.Remove the stem from the eggplant.3.Transfer the eggplant flesh, tomatoes, and roasted garlic to a bowl.4.Mash well with a spoon or masher until mostly smooth with a little texture. - mix · ~3 min
Mix the chokha.
1.Add chopped onion, green chili, coriander leaves, lemon juice, mustard oil, and salt to the mashed vegetables.2.Mix well until everything is evenly combined.3.Taste and adjust the salt if needed. - serve
Serve the baingan chokha.
Serve at room temperature or slightly warm with litti, roti, or plain rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Choose a large, heavy eggplant with glossy skin; it usually has more flesh and fewer seeds for smoother chokha.
- 2Roast the eggplant over medium heat so the inside turns completely soft before the skin blackens too deeply.
- 3Let the roasted eggplant steam for a few minutes before peeling; the charred skin slips off more easily.
- 4If the tomatoes release too much liquid, drain a little before mashing so the chokha stays thick, not watery.
- 5Keep a little texture while mashing; baingan chokha tastes best rustic rather than fully pureed.
- 6Add the mustard oil only after mashing and while the mixture is still slightly warm so its sharp aroma blooms well.
- 7This tastes even better after resting 10–15 minutes, which helps the onion, chili, lemon, and mustard oil meld.
Adapt it for your goals.
No-onion
Skip the chopped onion for a simpler chokha with cleaner smoky flavour; useful when serving to people who avoid raw onion.
extra smokyExtra-smoky
Roast the eggplant entirely over open flame instead of a tawa for deeper char and a stronger litti-chokha style flavour.
milderMilder
Reduce or deseed the green chilies and add a touch more lemon for brightness without as much heat.
garlickyGarlicky
Roast a few extra garlic cloves with the eggplant if you want a sweeter, fuller garlic note in the mash.
Why this is on our healthy list.
Vegetable-Forward Dish
Eggplant, tomato, onion, chili, and coriander make this a plant-rich side with plenty of natural flavour from whole vegetables.
Light Yet Satisfying
Because the dish is mostly roasted vegetables with only a small amount of mustard oil, it feels hearty without being heavy.
Rich in Antioxidant Ingredients
Tomatoes, eggplant, garlic, green chili, and fresh coriander contribute protective plant compounds along with bright, fresh taste.
Frequently asked questions
Yes. Roast until the eggplant fully collapses and the tomatoes blister well, but the chokha will be less smoky than open-flame roasting.
