Wednesday, 23 January 2013


Chokha goes well with batti, makuni or sattu ka paratha as it is known in Bangalore hotels. I think it goes equally well with plain khichdi too. Chokha can also be made with just aloo, but I have made it with brinjal and tomatoes as made in eastern UP.


1 big brinjal,
4-5 medium sized potatoes,
3 medium sized tomatoes,
2 small onions,
1 inch piece of ginger,
5-6 garlic cloves,
3 green chillies or to taste,
3 red chillies,
2 tbsp raw mustard oil,
Salt to taste


Make slits in the big brinjal and apply a layer of oil over it. Preheat the oven to 200o and place the brinjal and potatoes inside. Bake for about 40 minutes or till the brinjal is completely cooked and soft and the potatoes are also done.

Peel the brinjal and mash it well. Peel the potatoes and coarsely mash them. Roast the tomatoes over a hot tawa till the skin blackens; peel them and coarsely mash them too.

Finely chop the onions, ginger, garlic and green chillies. Dry roast the red chillies over the direct flame and crush them using your fingers.

Mix all the ingredients in a mixing bowl. Serve with batti or makuni or just plain khichdi.