Baingan ka Chokha
Smoky roasted eggplant mashed with onion, tomato, green chili, mustard oil, and fresh coriander. This rustic North Indian chokha is simple, bold, and especially good with litti, roti, or plain dal-chawal.
For 4 servings
- prep · ~3 min
Prepare the eggplant for roasting.
Rinse the eggplant and pat it dry. Pierce it all over with a knife so it cooks evenly and the skin does not burst too much while roasting.
- roast · ~18 min
Roast the eggplant until soft and charred.
1.Place the eggplant directly over an open flame or on a hot grill pan over medium heat.2.Turn it every few minutes so the skin chars evenly on all sides.3.Cook until the eggplant looks collapsed and the inside is completely soft, about 15 to 18 minutes.TIPRoast until deeply charred for the best smoky flavor, but make sure the flesh is fully soft inside. - rest · ~5 min
Cool the eggplant slightly.
Transfer the roasted eggplant to a plate and let it cool just enough to handle comfortably.
- prep · ~5 min
Peel and mash the roasted eggplant.
1.Peel away the charred skin and discard it.2.Remove any large stem bits.3.Place the soft flesh in a bowl and mash it well with a fork until mostly smooth. - mix · ~3 min
Mix the chokha.
1.Add onion, tomato, green chili, and garlic to the mashed eggplant.2.Add mustard oil, lemon juice, salt, and coriander leaves.3.Mix everything well until evenly combined. - serve
Serve the baingan ka chokha.
Serve at room temperature or slightly warm with litti, roti, or as part of a simple Indian meal.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Choose a heavy, glossy large eggplant; lighter ones often have more seeds and a looser mash.
- 2Pierce the eggplant in several spots before roasting so steam escapes and the flesh cooks evenly.
- 3Roast until the eggplant fully collapses, not just black outside; undercooked flesh tastes spongy.
- 4After peeling, discard any burnt skin stuck to the flesh or the chokha can turn bitter.
- 5Mix in raw mustard oil only after mashing for the sharp, traditional pungency this dish is known for.
- 6Let the chokha sit 10 minutes before serving so the onion, chili, lemon, and mustard oil meld.
- 7It keeps well in the fridge for about a day; add fresh coriander and a squeeze of lemon before serving.
Adapt it for your goals.
Low-oil
Reduce the mustard oil slightly and add a bit more lemon juice for a lighter chokha that still tastes bright and smoky.
garlic freeGarlic-free
Skip the garlic for a cleaner, milder version that lets the roasted eggplant and mustard oil stand out more.
extra smokyExtra-smoky
Roast the tomatoes briefly alongside the eggplant before chopping to deepen the overall smoky flavor.
jainJain
Omit onion and garlic, then increase tomato, green chili, coriander, and lemon for a fresh, punchy Jain-style adaptation.
Why this is on our healthy list.
Vegetable-Forward Dish
Eggplant, tomato, onion, green chili, and coriander make this a plant-rich side with plenty of variety from whole vegetables and herbs.
Light Yet Satisfying
Because the eggplant is roasted and mashed rather than fried, the dish feels hearty and smoky without being heavy.
Rich in Natural Antioxidants
Eggplant skin, tomatoes, garlic, and fresh herbs contribute protective plant compounds along with bold flavor.
Frequently asked questions
Yes. Roast it at high heat until the skin is blistered and the flesh is completely soft, though the flavor will be less smoky than open-flame roasting.
