Bihar ka Baingan Chokha banaya aj

Ingredients

• 2 large Eggplant (fresh, firm, washed)
• 1 medium Tomato (halved, roasted)
• 4 cloves Garlic (minced)
• 1/2 cup Fresh Coriander (roughly chopped)
• 2 large Onion (peeled and finely chopped)
• 2 Green Chili (slit lengthwise, seeds optional)
• 3 Dry Red Chili (whole, for tempering)
• 1 tsp Cumin Powder
• 1/2 tsp Turmeric Powder
• 1 tsp Salt (or to taste)
• 2 tbsp Oil (vegetable or mustard oil for authentic flavor)

Instructions

1. Roast the Eggplants

   Place the whole eggplants directly over an open flame or on a grill. Turn occasionally until the skin is completely charred and the flesh is soft, about 15 minutes.

   Time: PT15M

2. Peel and Mash

   Once cooled, peel off the charred skin, discard the stem, and mash the soft flesh in a large bowl using a fork or potato masher.

   Time: PT5M

3. Roast the Tomato

   Halve the tomato and place the cut side down on the flame or grill until it gets a smoky char, about 5 minutes. Set aside to cool, then chop coarsely.

   Time: PT5M

4. Temper the Spices

   Heat oil in a skillet over medium heat. Add the whole dry red chilies and fry for 2 minutes until fragrant. Add the chopped onions and sauté until golden brown, about 5 minutes. Stir in minced garlic and slit green chilies, cooking for another minute.

   Time: PT8M

5. Combine Tomato and Spices

   Add the roasted tomato pieces to the skillet and cook for 3 minutes, allowing the juices to blend with the onions.

   Time: PT3M

6. Add Eggplant Mash

   Stir the mashed eggplant into the skillet, mixing thoroughly to combine with the onion‑tomato mixture.

   Time: PT3M

7. Season

   Add cumin powder, turmeric, salt, and the chopped fresh coriander. Mix well and taste for seasoning.

   Time: PT2M

8. Serve

   Transfer the hot Baingan Chokha to a serving bowl. Serve immediately with steamed rice, roti, paratha, or litti.

   Time: PT1M

Nutrition Facts

Calories

120

Protein

3g

Carbohydrates

12g

Fat

6g

Fiber

4g