Vegetable Chokha
A rustic mashed vegetable dish with smoky roasted eggplant, tender potato, and juicy tomato mixed with onion, green chili, mustard oil, and fresh coriander. It is simple, bold, and especially good with litti, roti, or steamed rice.
For 4 servings
- boil · ~18 min
Boil the potatoes.
Cook the potatoes in water until tender, about 15 to 18 minutes. Drain, peel, and mash them while still warm.
TIPWarm potatoes mash more easily and blend better with the roasted vegetables. - roast · ~15 min
Roast the eggplant and tomatoes.
1.Place the eggplant and tomatoes directly over open flame or hot direct heat.2.Turn them every few minutes until the skins are charred and the inside turns soft.3.Remove them from the heat and let them cool just enough to handle.4.Peel off the loose charred skin and keep the soft flesh.TIPRoast until the eggplant collapses fully for the best smoky flavor and smooth texture. - prep · ~3 min
Chop the fresh ingredients.
Finely chop the onion, green chili, and coriander leaves. Keep them ready for mixing.
- mix · ~4 min
Mash and mix the chokha.
1.Add the roasted eggplant flesh, roasted tomatoes, and mashed potato to a wide bowl.2.Mash everything together until mostly smooth with a little texture left.3.Add onion, green chili, coriander leaves, mustard oil, lemon juice, and salt.4.Mix well so the vegetables and seasonings are evenly combined. - serve
Serve the vegetable chokha.
Serve at room temperature or slightly warm with litti, roti, or steamed rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Roast the eggplant until it fully collapses; any firm patches will leave stringy bits in the chokha.
- 2Let the roasted tomatoes cool briefly, then peel and squeeze out excess water if the mash looks loose.
- 3Mash the potatoes while still warm so they absorb the smoky eggplant and mustard oil more evenly.
- 4Use finely chopped onion and green chili so every bite gets heat and crunch without large raw chunks.
- 5Add mustard oil at the end, not during roasting, to keep its sharp traditional punch intact.
- 6If making ahead, mix in onion and coriander just before serving so the chokha stays fresh-tasting.
- 7A short 10-minute rest after mixing helps the smoke, chili, lemon, and mustard oil meld together.
Adapt it for your goals.
No-open-flame
Roast the eggplant and tomatoes in a very hot oven or under a broiler until blistered and collapsed when an open flame is not practical.
extra smokyExtra-smoky
Increase the roasted eggplant slightly and reduce potato for a softer, more intensely smoky chokha that pairs especially well with litti.
low chiliLow-chili
Use one green chili or remove the seeds for a milder version that keeps the mustard oil and roasted vegetable flavour in focus.
garlickyGarlicky
Mash in a little roasted garlic with the vegetables for a deeper, earthy flavour that still fits the rustic style of the dish.
Why this is on our healthy list.
Vegetable-Rich Side
Eggplant, tomato, onion, chili, and coriander make this a plant-forward dish with a range of natural antioxidants and phytonutrients.
Good Fiber From Whole Vegetables
The mashed eggplant, potato, tomato, and raw onion contribute fiber, which can help make the meal more satisfying.
Light Yet Satisfying
Because the dish relies on roasted and boiled vegetables with only a small amount of mustard oil, it feels hearty without being heavy.
Frequently asked questions
Yes. Roast the eggplant and tomatoes in a hot oven or under a broiler until charred and very soft, then peel and mash as directed.
