Authentic Purvanchali Baingan Chokha with Warm Makki ki Roti
Smoky fire-roasted eggplants mashed with pungent mustard oil, garlic, and fresh herbs, offering a quintessential rustic taste from Eastern Uttar Pradesh.
45min
Total Time
4
Servings
Bhojpuri
Cuisine
Recipe
1
Rub the eggplants and tomatoes with a little oil and pierce them with a knife.
2
Roast the eggplants and tomatoes directly over an open flame or in a preheated oven until the skin is charred and the flesh is completely soft.
3
Allow them to cool slightly, then peel off the charred skin from both the eggplants and tomatoes.
4
Transfer the peeled flesh to a mixing bowl and mash thoroughly using a fork or potato masher.
5
Add the finely chopped raw onions, garlic, green chilies, and fresh coriander leaves to the mashed mixture.
6
Drizzle the raw mustard oil and season with salt according to your taste.
7
Mix everything together vigorously to ensure the pungent mustard oil blends evenly into the smoky vegetables.
8
Serve the warm chokha immediately alongside freshly made makki ki roti.
Ingredients
2 large round eggplants (baingan)
3 ripe tomatoes
6 cloves garlic, finely chopped
1 medium red onion, finely chopped
2 green chilies, finely chopped
2 tablespoons raw mustard oil
1/4 cup fresh coriander leaves, chopped
Salt to taste
4 warm makki ki roti for serving
*This AI-generated recipe may contain inaccuracies.