baingan ka chokha recipe with step by step photos – bihari style delicious baingan chokha recipe.
baingan chokha as it is called in bihar is a delicious fire roasted mashed aubergine dish that is served with littis or sattu ka paratha. the recipe tastes very different than baingan bharta. apart from baingan, all the other ingredients used are raw. nothing is sauteed in oil. a bit of mustard oil is added which gives a slight pungency in the dish and compliments the light sweet taste of the baingan very well.
to prepare the baingan chokha recipe, you will need bharta baingan or the large violet aubergine or eggplant. fire roasting baingan, gives a smoky flavor to the dish. though you can even roast aubergine in an oven.
again like tomato chokha and aloo chokha, this recipe is very easy. apart from serving with litti, you can also have baingan chokha with rotis or parathas or as side accompaniment with any north indian meal.
if you are looking for more baingan recipes then do check:
baingan ka chokha recipe
ingredients (1 cup = 250 ml)
- 420 grams large aubergine (eggplant or baingan) or 1 large bharta baingan
- ⅓ cup chopped onions or 1 medium onion - chopped or 50 grams onion
- ½ teaspoon chopped green chilies (hari mirch)
- ½ teaspoon chopped garlic (lahsun)
- 1 to 2 tablespoons chopped coriander leaves (dhania patta)
- 1 teaspoon mustard oil (sarson ka tel)
- ¼ to ½ teaspoon lemon juice (optional)
- salt as required
how to make baingan ka chokha recipe
roasting baingan
- rinse the baingan (eggplant or aubergine) in water. place it on a wired rack on a stove top or you can place it directly on fire.
- keep turning the eggplant after 2 to 3 minutes on the flame, so that its evenly cooked.
roast the baingan till its completely cooked and tender.
with a knife check the doneness. the knife should slid easily in baingan without any resistance. remove the baingan and immerse in a bowl of water till it cools down.
- then peel it and chop.
making baingan chokha
- add the chopped baingan in a mixing bowl along with its juices.
- then add 1/3 cup chopped onions, 1/2 teaspoon chopped green chilies, 1/2 teaspoon chopped garlic and 1 to 2 tablespoons chopped coriander leaves.
- add 1 teaspoon mustard oil. if you want, you can add 1/4 to 1/2 teaspoon lemon juice for a slight tang.
- season with salt.
- mix everything very well.
serve baingan ka chokha with litti chokha or rotis.
recipe notes
- recipe can be doubled.
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how to make baingan ka chokha
roasting baingan
1. rinse the baingan (eggplant or aubergine) in water. place it on a wired rack on a stove top or you can place it directly on fire.
2. keep turning the eggplant after 2 to 3 minutes on the flame, so that its evenly cooked.
3. roast the baingan till its completely cooked and tender. with a knife check the doneness. the knife should slid easily in baingan without any resistance. remove the baingan and immerse in a bowl of water till it cools down.
4. then peel it and chop.
5. add the chopped baingan in a mixing bowl along with its juices.
making baingan ka chokha
6. then add ⅓ cup chopped onions, ½ teaspoon chopped green chilies, ½ teaspoon chopped garlic and 1 to 2 tablespoons chopped coriander leaves.
7. add 1 teaspoon mustard oil. if you want, you can add ¼ to ½ teaspoon lemon juice for a slight tang.
8. season with salt.
9. mix everything very well. check the taste and add more salt, mustard oil and green chilies if required.
10. serve baingan ka chokha with litti chokha or sattu ka paratha or rotis or parathas.
Hi Dassana I am going to try this recipe tomorrow. How long does it usually take to roast the eggplant completely? I have a large eggplant similar to the one in your photos and want to make sure it’s cooked thoroughly. Thanks!
it takes 5 to 6 minutes. poke a knife or a fork in the center and it should slid easily. if there is resistance, it means that the eggplant is not yet cooked. happy cooking.
Dassana do you have besan ke gatte ki sabzi recipe?
deepika, i have not added the recipe. i do plan to add this recipe in some time.
When my mom makes it, she adds tomatoes with eggplant. Tomatoes are also roasted on fire in the same way. It adds to the flavour. Thanks for sharing this recipe. It is almost same as my mother’s. Have a great day.
welcome deepika, thanks for sharing your moms suggestion, thanks.