Baingan (Eggplant/Aubergine)Choka

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Roasting the vegetables

I don’t know if this can be counted as an original recipe. This is a recipe from my hubby’s treasures. Loved the fact that it was almost nil oil dish.

Ingredients

Brinjal (Baingan) – 2 medium size (round ones)

Tomato – 2 medium size

Potato – 2 medium size

Garlic – 8-10 cloves

Green Chillies – 2-3 (can be increased or reduced depending on your requirement of spiciness)

Mustard Oil (Sarson Ka Tel)   – 1 tsp

Fresh Coriander (Hara Dhania) – For garnishing

Salt  –  To taste

Method

Wash all vegetables. Peel the garlic cloves but don’t cut them. Using a knife, make small crevices in the brinjals and insert the garlic cloves (one in each crevice). Now roast all the vegetables. The roasting can be done on gas stove also. To get the rustic flavour roasting ideally should be done on charcoal. When all the vegetables are roasted, take a pan of water, dip the roasted vegetables once and take out the skin (roasted skin which is now black in colour).

In a pan using a masher or hands mash all the roasted vegetables. Add salt and finely chopped green chillies to the vegetable mash. Now add mustard oil for that strong rustic flavour. Garnish with coriander and serve hot with baati/roti etc.