Chokha

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Recipe

Ingredients

	2	Eggplant , medium-sized
	2	Tomato , medium-sized
	1	Onion , medium-sized, finely chopped
	2 cloves	Garlic , minced
	2	Chili , finely chopped
	2 tablespoons	Mustard oil
	1 tablespoon	Cilantro , 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.