Tomato Chokha – Instant Pot Mealthy Crisplid, Air Fryer, Oven, Stove Top

 This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Thank you for your support!

Sharing is caring!

Tomato Chokha or bharta is a simple, zestful, smoky relish, made with fire roasted tomatoes, some herbs and mustard oil. Sweet and savory condiment pairs well with LITTI, poori, paratha or as a dipping. This dish is VEGAN, GLUTEN-FREE, and LOW-FAT.

 

 

 

WHAT IS LITTI CHOKHA

Litti-chokha is a popular dish from Indian states of Bihar, Jharkhand, and some parts of Uttar Pradesh. Litti, is a stuffed roasted dough ball, made with whole wheat flour and stuffed with a mixture prepared with SATTU (roasted chickpea flour), spices, herbs.

Chokha is a dish typically made by mashing roasted veggies, flavored with some fresh herbs and spices, and drizzled with some mustard oil, to give chokha a robust flavor. Chokha is traditionally made with eggplant (baingan), potatoes (aloo) or tomatoes. I have shared recipes for BAINGAN CHOKHA, TOMATO CHOKHA on my blog.

Pic Shown: Top left – GREEN GARLIC CILANTRO CHUTNEY, Top right –BAINGAN CHOKHA,Center – TOMATO CHOKHA, Bottom – AVOCADO LITTI

 

 

 

WHAT IS CHOKHA

Chokha is a dish typically made by mashing roasted veggies, flavored with some fresh herbs and spices, and drizzled with some mustard oil, to give chokha a robust flavor. Chokha is traditionally made with eggplant (baingan), potatoes (aloo) or tomatoes.

Chokha is made with one or combination of veggies such as BAINGAN CHOKHA, made with only eggplant, or aloo chokha made with only potatoes, and/or tomato chokha made with just the tomatoes.

The chokha can also be made with the combination of veggies such as baingan aloo chokha (eggplant potato), baingan aloo tomato chokha (eggplant potato tomato).

I have shared the recipe for tomato chokha in this post. I have also shared BAINGAN CHOKHA on my blog. Please refer to the post later for – VARIATIONS TO THIS TOMATO CHOKHA

WHAT IS TOMATO CHOKHA (BHARTA)

Tomato chokha (Bharta) is made with fire roasted tomatoes, some herbs and mustard oil. Tomato Chokha is traditionally, served with LITTI, but it goes well with poori, paratha or naan.

Roasting the tomatoes brings out their natural sweetness and flavors and gives it a rich velvety texture. The robust flavors of roasted tomatoes, and roasted garlic, is reflected in this simple relish.

Raw onions give this relish a savory depth, green chili give the required heat to this dish and fresh cilantro adds brightness and nice refreshing flavor to this relish.

Fresh lemon juice balances the sweetness with it’s tangy flavor. And finally, mustard oil adds a punch to this simple dish with its smoky, pungent flavor.

Tempering with mustard oil is optional, but I think tempering adds an additional layer of flavoring to this simple dish. This relish is so versatile that it can be served with meat, veggies or simple flatbread. Enjoy this tomato chokha with your favorite food.

Pic Shown: Tomato Chokha (Bharta)

 

 

 

INGREDIENTS FOR TOMATO CHOKHA

4 LARGE, TOMATOES

4-6 GARLIC CLOVES

1 MEDIUM ONION (OPTIONAL)

2-3 GREEN CHILI, ADJUST TO TASTE

1/2 INCH GINGER

1/2 TEASPOON PINK HIMALAYAN SALT

1/2 TABLESPOON MUSTARD OIL – For milder flavor use OLIVE OIL. Skip this if adding tempering.

HANDFUL OF FRESH CILANTRO

FEW MINT LEAVES (OPTIONAL)

GREEN GARLIC (OPTIONAL) – Fresh or frozen green garlic, available in most Asian/Indian supermarket.

FRESHLY SQUEEZED LEMON JUICE, ADJUST TO TASTE

FOR TEMPERING (OPTIONAL):

1/2 TABLESPOON MUSTARD OIL – For milder flavor use OLIVE OIL

1 TEASPOON PANCH PURAN

1/8 TEASPOON ASAFOETIDA

2-3 DRIED WHOLE RED CHILI

VARIOUS METHODS TO ROAST TOMATOES FOR CHOKHA

There are different ways you can roast the tomatoes. Traditionally, tomatoes are roasted in an open fire or on a stove top, to bring out the rustic, smoky flavors in the tomatoes. However, you can also roast the tomatoes in an oven, in an instant pot using mealthy crisplid or in an air fryer.

Rinse the tomatoes well, pat dry the tomatoes with a clean kitchen or paper towel. Follow one of the methods discussed below to roast the veggies.

AIR FRYER / INSTANT POT ROASTED TOMATOES USING MEALTHY CRISPLID

You will need MEALTHY CRIPSLID , TONGS

IMPORTANT: Completely UNPLUG the Instant Pot unit, before proceeding with this recipe.

Using a pastry brush, grease the crispy basket with some cooking oil. Arrange the tomatoes and garlic in the crispy basket. Using a pastry brush, apply some oil over the tomatoes.

Depending upon the size of the tomatoes, arrange the tomatoes in the crispy basket. I could fit 4 large tomatoes.

Place the trivet (that comes with crisplid) inside the inner pot of Instant Pot. Place the crispy basket on top of the trivet. Now place the mealthy crisplid on top of the inner pot. Plug the crisplid and lower the handle.

Roast the tomatoes at 425 degree Fahrenheit for 20-25 minutes, check half way through.

 

 

Check if the tomatoes are done. The tomatoes will be soft and slightly charred. Insert a clean knife in the center of the tomatoes, if it goes through it without any resistance the tomatoes are cooked through. If required add few more minutes of cooking time.

Note: Please use timing as a guideline. Depending upon the size of the tomatoes, the cooking time will vary. 

Remove the crispy basket and allow the tomatoes to cool down for few minutes.

OVEN ROASTED TOMATOES 

You will need 9*13 inches BAKING SHEET, TONGS

I love this oven roasted veggies, specially when I am cooking big. This method comes in so handy, not only it saves me a ton of time but is also easy cleanup.

Arrange the tomatoes and garlic on a 9*13 inches baking sheet. Brush the tomatoes with some oil.

Preheat the oven at BROIL or 425 degree Fahrenheit.

Place the baking sheet on the top shelf in the oven. Roast the tomatoes for 20-25 minutes, check half way through.

Check if the tomatoes are done. The tomatoes will be soft and slightly charred. Insert a clean knife in the center of the tomatoes, if it goes through it without any resistance the tomatoes are cooked through. If required add few more minutes of cooking time.

 

 

Note: Please use timing as a guideline. Depending upon the size of the tomatoes, and also different oven have different temperature settings, the cooking time will vary. 

Remove the tomatoes from the oven, let it cool down for few minutes. 

Pic Shown: Oven Roasted Tomatoes

 

 

 

STOVE TOP ROASTED TOMATOES 

You will need ROTI JALI, TONGS

Place a Roti Jali on a stove top. On a medium heat, roast the tomatoes and garlic, until tomatoes are soft and charred.

Turn the tomatoes every few minutes for even roasting. 

Check if the tomatoes are done. The tomatoes will be soft and slightly charred. Insert a clean knife in the center of the tomatoes, if it goes through it without any resistance the tomatoes are cooked through. If required add few more minutes of cooking time.

Remove from heat. Let tomatoes cool down for few minutes. 

HOW TO MAKE TOMATO CHOKHA (BHARTA)

Step by step process of making Tomato Chokha.

ROASTING TOMATOES

Using one of the methods discussed earlier, roast the tomatoes, until slightly charred.

Once the tomatoes are cool, remove the skin of the tomatoes, and place the tomatoes in a mixing bowl. Squeeze the roasted garlic from the garlic pods and add it to the bowl.

 

 

Using a potato masher, mash the tomatoes to a desired consistency. I prefer mix of small and large chunks to add texture to the chokha.

Note: You can use hand held blender or a food processor, pulse few times, or until desired consistency.

 

 

 

Add chopped onion (optional), green chili, grated ginger, handful of fresh cilantro, green garlic (optional), freshly squeezed lemon juice and PINK HIMALAYAN SALT 

SKIP THIS STEP IF ADDING TEMPERING – Add mustard oil or olive oil for milder flavor, mix well.

 

 

 

FOR TEMPERING (OPTIONAL)

Heat some mustard oil in a pan. Once the oil is hot, add PANCH PURAN spice mix, DRIED WHOLE RED CHILI and ASAFOETIDA Turn OFF the heat. Add the tempering over tomato chokha. Mix well. 

Garnish with some fresh cilantro and serve Tomato Chokha with some AVOCADO LITTI, BAINGAN CHOKHA and DHABA (RESTAURANT) STYLE DAL FRY,GREEN GARLIC CILANTRO CHUTNEY, jaggery and some salad. YUM!!!

PRO TIPS FOR TOMATO CHOKHA (BHARTA)

Use fresh vegetables. Look for bright red in color, firm, fresh tomatoes. Tomatoes should be ripe but not soft, the outer skin of tomatoes should be firm.

Applying some oil to the veggies, helps veggies crisps evenly. You can also use cooking spray instead.

Cooking time may vary depending upon the size of the veggies. Please use timing as a guideline, different air fryers / ovens, have different temperature settings. Adjust the cooking time accordingly.

Traditionally, raw mustard oil is added to the chokha for robust flavor. However, you can heat the oil and add it, works just fine. For milder flavor, use some olive oil instead.

We like the flavor of raw onions in the chokha, however you can also saute the onions before adding it to the chokha.

Lemon juice adds freshness and also adds a hint of tanginess to the chokha. Well balance of sweet and tangy relish. You can also use lime juice works just fine or some DRIED MANGO POWDER

Green chili adds spiciness to the chokha. You can also add some red chili powder. Adjust to taste.

Pic Shown: Tomato Chokha (Bharta)

 

 

 

VARIATIONS TO THIS TOMATO CHOKHA

Traditionally, raw mustard oil is used for robust flavor. Some may not like the pungent flavor of mustard oil. You can heat the oil and add it to the chokha or use some olive oil for a milder flavor.

Raw onions, green garlic, and cilantro add a nice crunch and freshness to the chokha. Feel free to add as little or more depending upon your liking.

Instead of roasted garlic raw garlic may be substituted, however, roasted garlic adds a sweeter, milder garlic taste to the chokha.

Roasted red bell pepper, adds a nice smoky, sweet, peppery flavor to the chokha. Roast the red bell pepper, peel the skin and discard the seeds. Chop the bell pepper and add it to the chokha.

FAQ ABOUT TOMATO CHOKHA

WHERE CAN I FIND GREEN GARLIC – green garlic is available in most Asian / Indian grocery stores. You can find fresh green  garlic in the produce section or frozen green garlic in the frozen vegetable section.

HOW TO SERVE TOMATO CHOKHA – Chokha can be served warm or at room temperature. Serve Tomato Chokha with some AVOCADO LITTI, BAINGAN CHOKHA, DHABA (RESTAURANT) STYLE DAL FRY, GREEN GARLIC CILANTRO CHUTNEY, jaggery and some salad

CAN I FREEZE TOMATO CHOKHA – Yes, you can freeze tomato chokha for up to a month. If planning on freezing the chokha, do NOT add raw veggies such as onions, green garlic, or cilantro.

Thaw the chokha overnight in the refrigerator. Before serving chokha, reheat the chokha and add onions, green garlic, and cilantro. Enjoy!!

HOW TO STORE TOMATO CHOKHA – Chokha stays fresh for 5-7 days in the refrigerator. If planning on storing the chokha, do NOT add raw veggies such as onions, green garlic, or cilantro.

Before serving chokha, reheat the chokha and add onions, green garlic, and cilantro. Enjoy!!

WHAT IS TANDOOR – Tandoor is an open, clay oven, used in India for baking and/or roasting purpose. Typically, veggies are roasted in the tandoor and are used to make the chokha. However, at home we use oven method for the same.

Pic Shown: Top left – GREEN GARLIC CILANTRO CHUTNEY, Top right –BAINGAN CHOKHA,Center – TOMATO CHOKHA, Bottom – AVOCADO LITTI

 

 

 

TRIED THIS RECIPE ?

★ If you tried this recipe, I would love to hear your feedback. Please rate the recipe and/or leave a comment below.

Follow me on Facebook, Pinterest, for all the latest on my blog!! Subscribe to myYoutube Channel for easy and delicious video recipes. Happy Cooking!!

RELATED POSTS
AVOCADO LITTI
BAINGAN CHOKHA
DHABA (RESTAURANT) STYLE DAL FRY
GREEN GARLIC CILANTRO CHUTNEY

 

Here are some more recipes for you to enjoy!!

Top 10 recipes of 2019 – collection of top 10 recipes of 2019

No Fry Gujiya (Karanji)– Instant pot, air fryer, oven baked

No fry Sabudana Vada – Instant pot, air fryer, oven baked

Chakli Murukku – Instant pot, air fryer, oven baked

How to grow sprouts – Lentils and Beans

 Dal Makhani –  creamy, flavorful, dal made with black gram lentils, kidney beans

Sarson Da Saag – mustard greens tempered with onion, garlic and some Indian spices

Homemade Ghee –rich nutty flavor, nourishing and aromatic, homemade ghee

Bharwa Bhindi  – okra stuffed with some Indian spices

Aloo Gobi  – simple, easy, delicious Potato Cauliflower curry

Carrot Halwa, quick and easy carrot halwa.

Strawberry Jam – 3-ingredients, super easy, finger-licking homemade Strawberry Jam

TOMATO CHOKHA

Tomato Chokha or bharta is a simple, zestful, smoky relish, made with fire roasted tomatoes, some herbs and mustard oil. Sweet and savory condiment pairs well with LITTI, poori, paratha or as a dipping. This dish is VEGAN, GLUTEN-FREE, and LOW-FAT.
Course Condiment, Side Dish
Cuisine Bihari, Indian
Keyword tomato chokha, tomato chutney,tomato dip, roasted tomato chutney, roasted tomato dip,instant pot,air fryer,oven baked,stove top,tandoor
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Author Jyoti Behrani

Ingredients

FOR TOMATO CHOKHA

  • 4 large tomatoes
  • 4-6 cloves garlic
  • 1 medium onion, chopped (optional)
  • 2-3 green chili, adjust to taste
  • 1/2 inch ginger, finely chopped
  • Handful of fresh cilantro, chopped
  • Few fresh mint leaves, chopped (optional)
  • 3-4 stems Garlic greens, white and greens chopped (optional)
  • 1/2 teaspoon PINK HIMALAYAN SALT
  • 1/2 Fresh lemon juice, adjust to taste
  • 1 tablespoon mustard or olive oil
  • salt to taste

TEMPERING (OPTIONAL)

FOR GARNISH

  • Handful of fresh cilantro, chopped
  • 1 lemon, cut into wedges

Instructions

  • Rinse the tomatoes well, pat dry the tomatoes with a clean kitchen or paper towel. Follow one of the methods discussed below to roast the veggies.

AIR FRYER / INSTANT POT ROASTED TOMATOES USING MEALTHY CRISPLID

  • You will need MEALTHY CRIPSLID, TONGS
  • IMPORTANT: Completely UNPLUG the Instant Pot unit, before proceeding with this recipe.
  • Using a pastry brush, grease the crispy basket with some cooking oil. Arrange the tomatoes and garlic in the crispy basket. Using a pastry brush, apply some oil over the tomatoes.
  • Depending upon the size of the tomatoes, arrange the tomatoes in the crispy basket. I could fit 4 large tomatoes.
  • Place the trivet (that comes with crisplid) inside the inner pot of Instant Pot. Place the crispy basket on top of the trivet. Now place the mealthy crisplid on top of the inner pot. Plug the crisplid and lower the handle.
  • Roast the tomatoes at 425 degree Fahrenheit for 20-25 minutes, check half way through.
  • Check if the tomatoes are done. The tomatoes will be soft and slightly charred. Insert a clean knife in the center of the tomatoes, if it goes through it without any resistance the tomatoes are cooked through. If required add few more minutes of cooking time.
    Note: Please use timing as a guideline. Depending upon the size of the tomatoes, the cooking time will vary.
  • Remove the crispy basket and allow the tomatoes to cool down for few minutes.

OVEN ROASTED TOMATOES

  • You will need 9*13 inches BAKING SHEET, TONGS
  • Preheat the oven at BROIL or 425 degree Fahrenheit.
  • Arrange the tomatoes and garlic on a 9*13 inches baking sheet. Brush the tomatoes with some oil.
  • Place the baking sheet on the top shelf in the oven. Roast the tomatoes for 20-30 minutes, check half way through.
  • Check if the tomatoes are done. The tomatoes will be soft and slightly charred. Insert a clean knife in the center of the tomatoes, if it goes through it without any resistance the tomatoes are cooked through. If required add few more minutes of cooking time.
    Note: Please use timing as a guideline. Depending upon the size of the tomatoes, and also different oven have different temperature settings, the cooking time will vary.
  • Remove the tomatoes from the oven, let it cool down for few minutes.

STOVE TOP ROASTED TOMATOES

  • You will need ROTI JALI, TONGS
  • Place a Roti Jali on a stove top. On a medium heat, roast the tomatoes and garlic, until tomatoes are soft and charred.
  • Turn the tomatoes every few minutes for even roasting.
  • Check if the tomatoes are done. The tomatoes will be soft and slightly charred. Insert a clean knife in the center of the tomatoes, if it goes through it without any resistance the tomatoes are cooked through. If required add few more minutes of cooking time.
  • Remove from heat. Let tomatoes cool down for few minutes.

HOW TO MAKE TOMATO CHOKHA (BHARTA)

  • Using one of the methods discussed earlier, roast the tomatoes.
  • Once the tomatoes are cool, remove the skin of the tomatoes, and place the tomatoes in a mixing bowl. Squeeze the roasted garlic from the garlic pods and add it to the bowl.
  • Using a potato masher, mash the tomatoes to a desired consistency. I prefer mix of small and large chunks to add texture to the chokha.
    Note: You can use hand held blender or a food processor, pulse few times, or until desired consistency.
  • Add chopped onion (optional), green chili, grated ginger, handful of fresh cilantro, mint leaves (optional), garlic greens (optional), freshly squeezed lemon juice and PINK HIMALAYAN SALT Mix well.
  • SKIP THIS STEP IF ADDING TEMPERING – Add mustard oil or for milder flavor use olive oil, mix well.

FOR TEMPERING (OPTIONAL)

Notes

Please refer to the post for the following:
  1. PRO TIPS FOR TOMATO CHOKHA (BHARTA)
  2. VARIATIONS TO THIS TOMATO CHOKHA
  3. FAQ ABOUT TOMATO CHOKHA

 

Jyoti Behrani

Hello!! Welcome to my blog, my journey Living Smart and Healthy! Cook with me easy and authentic Indian food and around the globe. Will be sharing tips and tricks on easy authentic cooking, without spending hours in the kitchen or comprising on authentic flavors. Keeping things simple and healthy is what I am all about. Life is simple, so lets keep cooking simple too!!

Leave a Reply

Recipe Rating