Dairy-Free Chokha
Experience the rich, smoky flavors of Dairy-Free Chokha, a traditional Indian-inspired dish reimagined without any dairy. This vegan recipe highlights the natural goodness of roasted eggplant and tomatoes, enhanced with the bold zest of mustard oil, cumin seeds, and a dash of lemon juice. Perfectly balanced with the heat of green chili, the warmth of garlic and ginger, and the freshness of coriander leaves, this quick 40-minute dish is a true celebration of wholesome ingredients. Serve this hearty, plant-based chokha alongside fluffy rice or warm bread for a nutrient-packed, gluten-free meal that will transport your taste buds straight to the heart of Indian cuisine. Ideal for those seeking authentic yet allergy-friendly recipes!
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Recipe Information
Ingredients
- 1 large eggplant
- 2 medium tomatoes
- 1 medium green chili
- 1 small red onion
- 2 tablespoons fresh coriander leaves
- 2 large garlic cloves
- 1 inch piece ginger
- 1 tablespoon lemon juice
- 1 tablespoon mustard oil
- 0.5 teaspoon salt
- 0.5 teaspoon cumin seeds
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil.
Pierce the eggplant a few times with a fork and place it on the prepared baking sheet along with the tomatoes.
Roast the vegetables in the preheated oven for 20-25 minutes until the skin is charred and the flesh is soft, turning them halfway through.
Once roasted, remove them from the oven and let them cool slightly.
While cooling, finely chop the green chili, red onion, and coriander leaves. Grate or finely chop the ginger and garlic.
Peel the charred skin off the eggplant and tomatoes. Mash them together in a bowl, discarding any hard parts from the vegetables.
In a pan, heat the mustard oil over medium heat. Add the cumin seeds and let them crackle for a few seconds.
Add the chopped garlic, ginger, and green chili to the pan. Sauté for 1-2 minutes until fragrant.
Add the chopped onion and cook until they become translucent.
Pour the sautéed mixture into the mashed eggplant and tomato. Mix well to combine all the flavors.
Add the lemon juice, salt, and chopped coriander leaves to the mixture. Stir until well incorporated.
Serve the chokha warm or at room temperature with your choice of rice or bread.
Nutrition Facts
Calories |
422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.6 g | 21% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1967 mg | 86% | |
| Total Carbohydrate | 67.5 g | 25% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 35.2 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 154 mg | 12% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 2404 mg | 51% | |
*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.
