Egg Chokha
A rustic and flavorful mashed egg dish from Bihar, made with hard-boiled eggs, pungent mustard oil, onions, and green chilies. It's a quick and delicious side that pairs perfectly with dal, rice, or litti.
For 4 servings
4 steps. 12 minutes total.
- 1
Step 1
- a.Boil the Eggs
- b.Place the eggs in a single layer in a saucepan and cover with cold water by at least one inch.
- c.Bring the water to a rolling boil over high heat. Once boiling, immediately turn off the heat, cover the pan with a lid, and let the eggs stand in the hot water for 10-12 minutes.
- d.Prepare an ice bath by filling a bowl with cold water and ice cubes.
- e.After 10-12 minutes, use a slotted spoon to transfer the eggs to the ice bath. Let them cool for 5 minutes. This stops the cooking process and makes them easier to peel.
- 2
Step 2
- a.Prepare the Aromatics
- b.While the eggs are cooking and cooling, finely chop the onion, green chilies, and coriander leaves.
- c.Place all the chopped ingredients into a medium-sized mixing bowl.
- 3
Step 3
- a.Mash and Combine
- b.Once the eggs are cool, gently tap and roll them on a hard surface to crack the shells all over, then peel them under cool running water.
- c.Add the peeled eggs to the mixing bowl with the aromatics.
- d.Using a fork or a potato masher, coarsely mash the eggs. A chunky texture is desirable for chokha.
- 4
Step 4
- a.Finish and Serve
- b.Pour the pungent mustard oil over the mashed egg mixture and sprinkle with salt.
- c.Gently mix everything together until just combined. Be careful not to overmix into a paste.
- d.Taste and adjust the salt or green chilies if needed. Serve immediately with hot rice and dal, or as a side with litti.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic Bihari flavor, use a high-quality, pungent mustard oil (kachhi ghani). This is the star ingredient.
- 2Mash the eggs while they are still slightly warm; this helps them absorb the flavors of the oil and onions better.
- 3For a smoky twist, roast one green chili and a small tomato over an open flame until the skin is blistered, then chop and add them to the chokha.
- 4Serve the chokha immediately after preparing, as the raw onions can release water over time and make it soggy.
- 5A pinch of raw minced garlic can be added for an extra layer of pungent flavor.
Adapt it for your goals.
Smoky Chokha
Fire-roast the green chilies and one small tomato until charred. Peel the tomato, chop both, and add to the mash for a deep, smoky flavor.
Aloo Anda ChokhaAloo-Anda Chokha
Add one medium-sized boiled and mashed potato along with the eggs. This creates a heartier and creamier version of the dish.
Garlic ChokhaGarlic Chokha
Add 1-2 cloves of finely minced raw garlic to the mixture for a sharp, pungent kick that complements the mustard oil.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
Rich in Healthy Fats
Both eggs and cold-pressed mustard oil are good sources of healthy fats, including monounsaturated and polyunsaturated fats, which are beneficial for heart health.
Boosts Metabolism
The capsaicin in green chilies can provide a temporary boost to your metabolism, aiding in calorie burning.
Packed with Nutrients
This dish is a good source of essential nutrients like Vitamin D, Vitamin B12, and choline from eggs, which are vital for brain health and energy production.
Frequently asked questions
One serving of Egg Chokha contains approximately 150-170 calories, primarily from the eggs and mustard oil. It's a relatively low-calorie, high-protein side dish.