Chokha
Experience the rustic charm of Indian cuisine with Chokha, a smoky and flavorful dish made by roasting eggplant, tomatoes, and potatoes to perfection over an open flame. This traditional recipe shines with its bold use of mustard oil, crushed garlic, and green chili, creating an irresistible medley of earthy and tangy flavors. Enhanced with the freshness of coriander and a splash of lemon juice, Chokha is a nutritious and vibrant addition to your meal table. Perfectly paired with roti, rice, or served as a standalone side, this easy-to-make dish captures the essence of authentic Indian home cooking while being naturally vegan and gluten-free. Whether you're looking for a quick weekday dinner or a new dish to impress your guests, Chokha is your go-to recipe for soulful flavors and simplicity.
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Recipe Information
Ingredients
- 1 eggplant (large)
- 2 ripe tomatoes
- 2 medium-sized potatoes
- 1 green chili
- 3 garlic cloves
- 1 onion, finely chopped
- 2 tablespoons mustard oil
- 2 tablespoons fresh coriander leaves, chopped
- 1 teaspoon salt
- 1 tablespoon lemon juice
Instructions
Begin by washing the eggplant, tomatoes, and potatoes thoroughly. Pat them dry using a clean kitchen towel.
Prick the eggplant with a fork in a few places to allow steam to escape while roasting and to prevent it from bursting.
Place the eggplant, tomatoes, and potatoes directly over a medium flame or on a grill set to medium heat. Roast them until each is fully cooked, turning occasionally for even roasting; the eggplant should be charred and soft, tomatoes should appear blistered and the potatoes tender when pierced with a fork. This should take about 12-15 minutes for each vegetable.
Once the vegetables are roasted, allow them to cool slightly. Peel the skin off the eggplant, tomatoes, and potatoes.
In a mixing bowl, mash the peeled eggplant, tomatoes, and potatoes together until smooth, ensuring there are no large chunks remaining.
Peel the garlic cloves and crush them finely.
Add the finely chopped onion, crushed garlic, and chopped green chili to the mashed mixture.
Drizzle in the mustard oil, add salt, and mix well to combine all the ingredients evenly.
Add the chopped fresh coriander leaves for a burst of freshness and flavor.
Finish by adding the lemon juice, stirring the mixture thoroughly one last time to ensure all ingredients are incorporated.
Serve the chokha warm or at room temperature with rice, roti, or as a standalone side dish.
Nutrition Facts
Calories |
806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2427 mg | 106% | |
| Total Carbohydrate | 129.7 g | 47% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 30.0 g | ||
| Protein | 17.5 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 138 mg | 11% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 3761 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
