🇮🇳 Indian Vegetarian

Baingan ka Chokha

Name: Baingan ka Chokha
Prep time: 13 min
Cook time: 33 min
Total time: 46 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1/2 tsp Garam Masala; to taste Salt; 1, finely chopped Onion; 2, chopped Tomato; 6 cloves Garlic; 1-2, slit Green Chili; 1 tsp Cumin Seeds; 1 tsp Coriander Powder; 1/2 tsp Turmeric Powder; 2 tbsp Vegetable Oil; 1, thinly sliced Red Onion; 2 medium (300 g), cubed Eggplant; 1 tsp Red Chili Powder; 1 tsp Mustard Oil

🇮🇳 Indian

Fire-roasted eggplant mashed with onion and mustard oil, litti's soulmate. The kind of homely bhaji that disappears fastest off the thali. Best mopped up with hot chapatis straight off the flame.

Prep 13 min Cook 33 min Serves 2 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1/2 tsp
Saltto taste
Onion1, finely chopped
Tomato2, chopped
Garlic6 cloves
Green Chili1-2, slit
Cumin Seeds1 tsp
Coriander Powder1 tsp
Turmeric Powder1/2 tsp
Vegetable Oil2 tbsp
Red Onion1, thinly sliced
Eggplant2 medium (300 g), cubed
Red Chili Powder1 tsp
Mustard Oil1 tsp

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Pat the eggplant dry and chop it into similar-sized chunks — dry surfaces brown better.
2
Soften the onions in oil over a medium flame with a little salt until translucent and sweet.
3
Tip in the ginger garlic paste and green chilies, then the spices — fry until the oil separates at the edges.
4
Turn the eggplant through the masala with the red onion, clamp on a lid and let the steam work — check after 10 minutes.
5
Kill the heat, stir through the cilantro and the mustard oil, and rest five minutes before serving.

Chef's tip

Don't crowd the pan; steam is the enemy of the browning that builds flavour.

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Watch how it's made

Video: Baingan ka Chokha | बैंगन का चोखा | Bihari Recipe | Sanjeev Kapoor Khazana · on YouTube