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tomato chokha

TOMATO CHOKHA

Jyoti Behrani
Tomato Chokha or Bharata is a simple, zestful, smoky relish, made with fire-roasted tomatoes, fresh herbs, and mustard oil.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Indian
Servings 4
Calories 88 kcal

Equipment

Ingredients
  

Ingredients for Tomato Chokha

  • 4 large tomatoes
  • 4-6 cloves garlic
  • 1 medium onion, chopped (optional)
  • 2-3 green chili, adjust to taste
  • ½ 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)
  • ½ teaspoon Pink Himalayan salt
  • ½ Fresh lemon juice, adjust to taste
  • 1 tablespoon mustard or olive oil
  • salt to taste

Optional: For the Tempering

For the garnish

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

Instructions
 

Step 1: Roast The Veggies

  • 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.

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 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 a crisp lid) inside the inner pot of the Instant Pot. Place the crispy basket on top of the trivet. Now place the air fryer lid on top of the inner pot. Plug the lid and lower the handle.
  • Roast the tomatoes at 425 degrees Fahrenheit for 20-25 minutes, check halfway 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 a 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 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 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 20-25 minutes, check halfway 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 a few more minutes of cooking time.
    Note: Please use timing as a guideline. Depending upon the size of the tomatoes, and also different ovens have different temperature settings, the cooking time will vary. 
  • Remove the tomatoes from the oven, and let them 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 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 a few more minutes of cooking time.
  • Remove from heat. Let tomatoes cool down for a few minutes. 

Step 2: Mash The Veggies

  • Once the tomatoes are cool, remove the skin 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 the desired consistency. I prefer a mix of small and large chunks to add texture to the chokha.
    Note: You can use a handheld blender or a food processor, pulse a few times, or until 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 squeeze some fresh lemon juice, add pink Himalayan Salt, drizzle some mustard oil or olive oil.
    Note: Do not add oil, if adding tempering.

Step 5 (Optional): Tempering

  • 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!!!

Notes

Please refer to the post for the following:
  1. Tips For Delicious Tomato Chokha (Bharta)
  2. Variations To This Tomato Chokha
  3. Frequently Asked Questions

Nutrition

Nutrition Facts
TOMATO CHOKHA
Amount per Serving
Calories
88
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
0.5
g
3
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Sodium
 
377
mg
16
%
Potassium
 
488
mg
14
%
Carbohydrates
 
13
g
4
%
Fiber
 
4
g
17
%
Sugar
 
7
g
8
%
Protein
 
2
g
4
%
Vitamin A
 
1517
IU
30
%
Vitamin C
 
31
mg
38
%
Calcium
 
33
mg
3
%
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

bihari tomato chokha, tomato chokha