Chokha

Cuisines

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Recipe

Ingredients

2	medium-sized eggplants
2	medium-sized tomatoes
1	medium-sized onion, finely chopped
2 cloves	garlic, minced
2	green chilies, finely chopped
2 tablespoons	mustard oil
1 tablespoon	fresh coriander leaves, chopped
1 teaspoon	cumin seeds
1 teaspoon	salt
1/2 teaspoon	turmeric powder
1/2 teaspoon	red chili powder
1 tablespoon	lemon juice

Instructions

1. 1 Roast the eggplants and tomatoes over an open flame or in an oven until the skin is charred and the flesh is soft.
2. 2 Allow the roasted vegetables to cool, then peel off the charred skin.
3. 3 Mash the eggplants and tomatoes together in a bowl until smooth.
4. 4 Heat mustard oil in a pan and add cumin seeds. Let them splutter.
5. 5 Add the chopped onions and sauté until they turn golden brown.
6. 6 Add minced garlic and green chilies to the pan and sauté for another minute.
7. 7 Add the mashed eggplant and tomato mixture to the pan.
8. 8 Season with salt, turmeric powder, and red chili powder.
9. 9 Cook the mixture for about 5-7 minutes, stirring occasionally.
10. 10 Remove from heat and stir in lemon juice and chopped coriander leaves.
11. 11 Serve warm with rice or roti.