Ingredients (measuring cup used, 1 cup = 250 ml)
420 grams large aubergine/eggplant 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 the recipe:
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.
add the chopped baingan in a mixing bowl along with its juices.
then add ⅓ cup chopped onions, ½ teaspoon chopped green chilies, ½ teaspoon chopped garlic and 1 to 2 tablespoons chopped coriander leaves.
add 1 teaspoon mustard oil. if you want, you can add ¼ to ½ teaspoon lemon juice for a slight tang.
season with salt.
mix everything very well.
serve baingan chokha with litti chokha or rotis.