Vegetable Chokha
A rustic and flavorful Bihari side dish made with roasted eggplant, tomatoes, and boiled potatoes mashed with pungent mustard oil, onions, and garlic. The perfect smoky accompaniment to Litti or dal-rice.
For 4 servings
Prepare the Vegetables
- Wash the potatoes and place them in a pressure cooker with enough water to cover. Cook for 3-4 whistles or until fork-tender. Alternatively, boil in a pot for 20-25 minutes.
- While the potatoes cook, wash the brinjal and tomatoes. Pat them dry.
- Make a few slits in the brinjal with a knife. This helps it cook evenly and prevents it from bursting.
Roast the Brinjal and Tomatoes
- Place the brinjal directly on a medium gas flame. Using tongs, rotate it every 2-3 minutes until the skin is completely charred and the flesh feels soft. This should take about 10-12 minutes.
- Next, place the tomatoes on the flame and roast, turning occasionally, until the skin is blackened and starts to peel away, about 5-7 minutes.
- Remove the roasted vegetables from the heat and place them in a bowl. Cover the bowl for 5 minutes; the steam will make peeling easier.
Peel and Mash
- Once cool enough to handle, carefully peel the charred skin from the brinjal and tomatoes. Discard the stem of the brinjal.
- Peel the boiled potatoes.
- In a large mixing bowl, add the roasted brinjal pulp, roasted tomatoes, and boiled potatoes. Mash them together using a potato masher or a fork. Aim for a coarse, rustic texture, not a smooth puree.
Combine and Season
- To the mashed vegetables, add the finely chopped onion, garlic, ginger, and green chilies.
- Pour in the raw mustard oil, add the chopped coriander leaves, lemon juice, and salt.
- Mix everything thoroughly with a spoon until all the ingredients are well incorporated.
Final Check and Serve
- Taste the chokha and adjust the seasoning if necessary. You might want more salt, lemon juice, or chili.
- Let it rest for 10 minutes for the flavors to meld.
- Serve at room temperature as a side dish with litti, roti, paratha, or a simple dal and rice meal.
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 smoky flavor (dhungar), roast the vegetables over a direct flame. Do not use an oven if you can avoid it.
- 2The pungent flavor of raw mustard oil is the soul of this dish. Do not substitute it with any other oil.
- 3Mash the vegetables with a fork or by hand for the best rustic texture. Avoid using a blender or food processor.
- 4To check if the brinjal is cooked through, insert a knife or skewer. It should go in easily with no resistance.
- 5For easy peeling, let the roasted vegetables steam in a covered bowl for a few minutes before peeling.
Adapt it for your goals.
Aloo Chokha
A simpler version made only with boiled and mashed potatoes, mixed with the same seasonings.
Baingan ChokhaBaingan Chokha
Focuses solely on roasted eggplant, omitting the potatoes and tomatoes for a more intense smoky flavor.
Spicier VersionSpicier Version
Roast 1-2 dry red chilies along with the brinjal and tomatoes. Crush and add them to the mash for extra heat and a different flavor profile.
With Pickle MasalaWith Pickle Masala
Add a teaspoon of your favorite mango or chili pickle masala (achaar ka masala) for an extra tangy and spicy kick.
Why this is on our healthy list.
Rich in Dietary Fiber
The combination of eggplant, potatoes, and tomatoes provides a good amount of dietary fiber, which aids in digestion, promotes gut health, and helps maintain stable blood sugar levels.
Source of Antioxidants
Tomatoes are rich in lycopene and eggplant contains nasunin, both powerful antioxidants that help protect your cells from damage caused by free radicals.
Contains Heart-Healthy Fats
Mustard oil is a good source of monounsaturated and polyunsaturated fats, including omega-3 fatty acids, which are beneficial for cardiovascular health.
Boosts Immunity
The raw garlic, ginger, and lemon juice in the chokha are known for their antimicrobial and anti-inflammatory properties, which can help strengthen the immune system.
Frequently asked questions
Chokha is a traditional dish from the Indian state of Bihar. It's a rustic mash of roasted or boiled vegetables, primarily eggplant, potato, and tomato, flavored with raw onions, garlic, green chilies, and pungent mustard oil. It's famously served with Litti.
