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baingan chokha

Baingan Chokha

Jyoti Behrani
Baingan Chokha or Bharata is a simple, zestful, smoky relish, made with fire-roasted eggplant, fresh herbs, and mustard oil. Simple, zestful, smoky relish traditionally, served with Litti, a stuffed roasted dough ball. This dish is vegan, gluten-free, and low-fat.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Indian
Servings 4
Calories 132 kcal

Equipment

Ingredients
  

INGREDIENTS FOR BAINGAN CHOKHA

  • 1 medium eggplant
  • 6-8 garlic cloves
  • 1 large potato (optional)
  • 1 large tomato
  • 2-3 green chili, chopped; adjust to taste
  • 1 medium onion, chopped (optional)
  • ½ inch ginger, chopped or grated
  • ½ teaspoon Pink Himalayan Salt
  • 1 tablespoon mustard oil – For milder flavor use olive oil; Skip this if adding tempering.
  • A handful of fresh cilantro, chopped
  • few mint leaves (optional)
  • 3-4  stem  garlic greens, white and greens chopped (optional)
  • freshly squeezed lemon juice, adjust to taste

FOR TEMPERING (OPTIONAL)

Instructions
 

Step 1: Roast The Veggies

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

Method 1: Roast Veggies Using an Air Fryer (Air Fryer Lid) 

  • 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 eggplant, potatoes, tomatoes, and garlic in the crispy basket. Using a pastry brush, apply some oil over the veggies.
    Note: You can place the veggies directly on the trivet (that comes with crisplid), or use the crispy basket, both work fine.
  • Depending upon the size of the veggies, you may have to work in batches.
  • Place the trivet (that comes with crisplid) inside the inner pot of the Instant Pot. Place the crispy basket on top of the trivet. Now place the mealthy crisplid on top of the inner pot. Plug the crisp lid and lower the handle.
  • Roast the veggies at 425 degrees Fahrenheit for 25-30 minutes, check halfway through.
  • Check if the veggies are done. The veggies will be soft and slightly charred. Insert a clean knife in the center of the veggies, if it goes through it without any resistance the veggies are cooked through. If required add a few more minutes of cooking time.
    Note: Potatoes take a little longer to cook. Remove the veggies that are cooked and continue with the process.
    Note: Please use timing as a guideline. Depending upon the size of the veggies, the cooking time will vary.
  • Remove the crispy basket and allow the veggies to cool down for a few minutes.

Method 2: How to roast veggies in an oven?

  • You will need 9*13 inches baking sheet
  • Preheat the oven at BROIL or 425 degrees Fahrenheit.
  • Arrange the veggies on a 9*13 inches baking sheet. Brush the veggies with some oil.
  • Place the baking sheet on the top shelf in the oven. Roast the veggies for 25-30 minutes, check halfway through.
  • Check if the veggies are done. The veggies will be soft and slightly charred. Insert a clean knife in the center of the veggies, if it goes through it without any resistance the veggies are cooked through. If required add a few more minutes of cooking time.
    Note: Potatoes take a little longer to cook. Remove the veggies that are cooked and continue with the process.
    Note: Please use timing as a guideline. Depending upon the size of the veggies, the cooking time will vary.
  • Remove the veggies from the oven, and let it cool down for a few minutes.

Method 3: How to Roast Veggies on a Stove? 

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

Step 2: Mash The Veggies

  • Once the veggies are at room temperature, peel the skin, and place the veggies in a mixing bowl. Squeeze the roasted garlic from the garlic pods and add it to the bowl.
  • Using a potato masher, mash the veggies to the desired consistency.
    Note: You can use a handheld blender or a food processor to mash the veggies. Pulse a few times, or to the desired consistency.

Step 3: Mix Aromatics

  • Next add raw onions (optional), green chili as per taste, grated ginger, green garlic (optional), and a handful of fresh cilantro.

Step 4: Season The Chokha

  • Lastly squeezed some fresh lemon juice, Pink Himalayan Salt, drizzle some mustard oil or olive oil.
    Note: Do not add oil, if adding tempering.

Step 5 (Optional): Tempering

Notes

Please refer to the post for the following:
  1. How To Pick Baingan For Chokha
  2. Tips For Delicious Baingan Chokha
  3. Variations To This Baingan Chokha
  4. Frequently Asked Questions
 

Nutrition

Nutrition Facts
Baingan Chokha
Amount per Serving
Calories
132
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
0.5
g
3
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Sodium
 
375
mg
16
%
Potassium
 
622
mg
18
%
Carbohydrates
 
23
g
8
%
Fiber
 
6
g
25
%
Sugar
 
7
g
8
%
Protein
 
3
g
6
%
Vitamin A
 
285
IU
6
%
Vitamin C
 
24
mg
29
%
Calcium
 
37
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer

Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

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KEYWORD

baingan chokha, litti chokha