Baingan aloo tamatar ka chokha | How to make Mix chokha
Chokha is a delicious fire roasted and mashed veggie recipe which belongs to the Northern part of India. It can be made of single veggie or mix up with 2 or 3 veggies. The most popular and tasty chokha is made with eggplant, tomatoes, and potatoes. Baingan Chokha is served with litti, batti, or as a side dish with dal rice or sattu k parathe.
For making baingan ka chokha, we will need a large sized purple colour eggplant, 2 large sized tomatoes, and 2 large potatoes. Fire roasting the baingan and tomatoes gives a nice smoky flavour to the dish. Before roasting them on fire, brush it with mustard oil and make a small slit in baingan from all the side and stuff those slit with garlic cloves. This way garlic also gets roasted nicely and adds a pungent taste to chokha.
We need to boil the potatoes for adding in chokha. Apart from baingan, none of the ingredients is sauteed in oil. After mashing the veggies, we will add dry spices and a tbsp of mustard oil. It gives a strong taste to chokha and enhances the taste of spices. Moreover, you can even add a tbsp of lemon juice to the chokha to add a little tangy taste.
Baingan aloo tamatar ka chokha Recipe card
Baingan aloo tamatar ka chokha
Materials
- 1 large purple coloured baingan
- 2 large tomatoes
- 7 to 8 garlic cloves
- 2 large potatoes
- 1 tbsp mustard oil
- 2 finely chopped green chillies
- ¾ cup freshly chopped coriander leaves
- 1-inch ginger grated
- 1 tbsp chopped garlic
- Salt to taste
- 1 tbsp lemon juice optional
Instructions
Roasting Baingan and tomatoes:
- Rinse 1 large eggplant (baingan), 2 tomatoes, and 2 potatoes under running water. Wipe off the veggies with a kitchen towel.
- Make few slits on baingan from all sides and stuff it with few garlic cloves. Make a cross slit on the tomatoes as well.
- Rub the mustard oil all over the baingan and tomatoes as it makes easy to peel off the cover after roasting.
- Now, place it on the wired mesh on a gas stove and roast on low flame.
- Keep turning the baingan and tomatoes to roast it evenly from all the sides.
- Roast it till it becomes tender, prick a knife in baingan and if the knife slides easily through the baingan without any resistance it means it is cooked perfectly.
- Now, remove the baingan and tomatoes from the stove and with the help of fork and knife peel off its skin and place it a bowl.
Boiling Potatoes:
- On the other burner of the gas stove, boil both the potatoes till it becomes tender.
- Similarly, peel off the skin of potatoes and keep it in the same bowl. Now, mash all the three ingredients and do not throw the baingan and tomatoes juice.
For making chokha:
- Now add 2 chopped green chillies, 3 to 4 tbsp freshly chopped coriander leaves, 1-inch grated ginger, 1 tbsp chopped garlic cloves, salt to taste and 2 tbsp mustard oil.
- Mix all the ingredients nicely with the help of a masher.
- Now, add 1 tbsp of lemon juice to get a tangy taste. This is an optional step.
- Lastly, baingan aloo tamatar chokha is ready.
- Serve it with litti’s or as a side dish with dal rice or sattu k parathe.
Notes
Step by step Instructions
Roasting Baingan and tomatoes:
- Rinse 1 large eggplant (baingan), 2 tomatoes, and 2 potatoes under running water. Wipe off the veggies with a kitchen towel.
- Make few slits on baingan from all sides and stuff it with few garlic cloves. Make a cross slit on the tomatoes as well.
- Rub the mustard oil all over the baingan and tomatoes as it makes easy to peel off the cover after roasting.
- Now, place it on the wired mesh on a gas stove and roast on low flame.
- Keep turning the baingan and tomatoes to roast it evenly from all the sides.
- Roast it till it becomes tender, prick a knife in baingan and if the knife slides easily through the baingan without any resistance it means it is cooked perfectly.
- Now, remove the baingan and tomatoes from the stove and with the help of fork and knife peel off its skin and place it a bowl.
Boiling Potatoes:
- On the other burner of the gas stove, boil both the potatoes till it becomes tender.
- Similarly, peel off the skin of potatoes and keep it in the same bowl. Now, mash all the three ingredients and do not throw the baingan and tomatoes juice.
For making chokha:
- Now add 2 chopped green chillies, 3 to 4 tbsp freshly chopped coriander leaves, 1-inch grated ginger, 1 tbsp chopped garlic cloves, salt to taste and 2 tbsp mustard oil.
- Mix all the ingredients nicely with the help of a masher.
- Now, add 1 tbsp of lemon juice to get a tangy taste. This is an optional step.
- Lastly, baingan aloo tamatar chokha is ready.
- Serve it with litti’s or as a side dish with dal rice or sattu k parathe.
If there’s one dish that proves you don’t need fancy techniques or exotic ingredients to create magic, it’s chokha. This humble, smoky mash has been winning hearts long before food reels, air fryers, and “one-pot wonders” became popular. Chokha is honest food—no drama, no garnish overload, and absolutely no pretending to be something it’s not. It’s rustic, messy, and unapologetically delicious.
Baingan aloo tamatar ka chokha is what happens when vegetables decide to live their best life over an open flame. The eggplant gets roasted until it’s soft and smoky, tomatoes burst with juicy goodness, and potatoes quietly step in to balance everything out like a responsible adult. Add mustard oil, garlic, and green chillies, and suddenly your kitchen smells like a village chulha and childhood memories.
This is not the kind of recipe where measurements stress you out. Chokha believes in instincts—more garlic if you love it, more chillies if you’re brave, and a little extra mustard oil if you’re feeling bold. It’s the perfect companion for litti, batti, dal-chawal, or even plain roti when you’re too hungry to wait.
So before scrolling down to the recipe card and pretending you’ll follow every step exactly, take a moment to appreciate chokha’s simplicity. It’s comfort food with character, tradition with attitude, and proof that sometimes the best dishes come straight from fire, fingers, and feelings.
Step by step Instructions
Roasting Baingan and tomatoes:
- Rinse 1 large eggplant (baingan), 2 tomatoes, and 2 potatoes under running water. Wipe off the veggies with a kitchen towel.
- Make few slits on baingan from all sides and stuff it with few garlic cloves. Make a cross slit on the tomatoes as well.
- Rub the mustard oil all over the baingan and tomatoes as it makes easy to peel off the cover after roasting.
- Now, place it on the wired mesh on a gas stove and roast on low flame.
- Keep turning the baingan and tomatoes to roast it evenly from all the sides.
- Roast it till it becomes tender, prick a knife in baingan and if the knife slides easily through the baingan without any resistance it means it is cooked perfectly.
- Now, remove the baingan and tomatoes from the stove and with the help of fork and knife peel off its skin and place it a bowl.
Boiling Potatoes:
- On the other burner of the gas stove, boil both the potatoes till it becomes tender.
- Similarly, peel off the skin of potatoes and keep it in the same bowl. Now, mash all the three ingredients and do not throw the baingan and tomatoes juice.
For making chokha:
- Now add 2 chopped green chillies, 3 to 4 tbsp freshly chopped coriander leaves, 1-inch grated ginger, 1 tbsp chopped garlic cloves, and salt to taste.
- Also, add a tbsp of mustard oil.
- Now, add 1 tbsp of lemon juice to get a tangy taste. This is an optional step.
- Mix all the ingredients nicely with the help of a masher.
- Lastly, baingan aloo tamatar chokha is ready.
- Serve it with litti’s or as a side dish with dal rice or sattu k parathe.
Important tips:
- Baingan should be soft and should not have large seeds in it.
- Add mustard oil in chokha and not sunflower or groundnut oil.
- Roast the baingan and tomatoes nicely to avoid raw taste in chokha.
For similar items check out this recipe.
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