Baingan Chokha
Editorial recipe: Shree Arnaa has not kitchen-tested this recipe. Timings are estimates. The dish image is an AI-generated illustration, not a photograph of a tested result.
Smoky roasted aubergine mixed with fresh onion, tomato and mustard oil. Good with roti or dal-rice.
Mustard oil: 2 tsp / 10 ml
Ingredients
Contains mustard. Check every ingredient and product label for allergens.
How to make it
Rinse and dry the brinjal; make two shallow cuts in its skin.
Roast over a flame with tongs, or bake until the centre is completely soft.
Let it cool enough to handle; peel away the charred skin.
Check the flesh. If the brinjal shows spoilage, discard the whole brinjal and start again with a sound one. Otherwise mash the soft flesh.
Finely chop the washed onion, tomato, coriander and optional chilli.
Mix vegetables, garlic and salt into the brinjal.
Stir in the edible mustard oil; taste and serve with roti.
