Bihari Style Baingan Ka Chokha Recipe (Smoked & Spiced Eggplant)
Introduction
Bihari cuisine is known for its bold, rustic flavors, and the Bihari Style Baingan Ka Chokha is no exception. This dish is a deliciously smoky and spicy mashed eggplant preparation that’s a true staple in Bihari homes. Made with roasted eggplant (baingan), onions, tomatoes, green chilies, and a handful of fragrant spices, this dish offers a perfect balance of smoky, savory, and spicy flavors. Paired traditionally with Litti (wheat flour dumplings) or Phulka (Indian flatbread), it makes a wholesome and satisfying meal that is enjoyed especially for lunch or dinner.
This recipe also stands out because of its method of roasting the eggplant, which imparts a distinct smoky flavor that elevates the dish. With the use of mustard oil, asafoetida (hing), and fresh ginger, this dish not only satisfies your taste buds but also provides the essence of Bihari cuisine in every bite.
Ingredients
| Ingredient | Quantity |
|---|---|
| Brinjal (Baingan / Eggplant) | 1 large, medium-sized |
| Tomato | 1, finely chopped |
| Green Chilli | 1, finely chopped |
| Onion | 1, finely chopped |
| Ginger | 1 inch, grated |
| Asafoetida (Hing) | 1/4 teaspoon |
| Mustard Oil | 2 tablespoons |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 2g |
| Carbohydrates | 18g |
| Fat | 10g |
| Fiber | 4g |
| Sodium | 160mg |
| Sugars | 5g |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Servings
- Servings: 3
Cuisine
- Cuisine: Bihari
- Course: Lunch, Dinner
- Diet: Vegetarian
Instructions
Step 1: Preparing the Eggplant (Baingan)
The heart of this dish lies in the perfectly roasted eggplant. There are two methods to roast the baingan – over an open gas flame or in the oven. Both methods bring out the smoky flavor essential to this dish.
-
Gas Flame Roasting:
Place the brinjal directly on the open flame of the gas stove. Using tongs, rotate the eggplant frequently to ensure even charring. After about 10 minutes, the skin should begin to blacken, and the inside will start to soften. To check for doneness, insert a knife into the center of the brinjal. If it slides in easily, the eggplant is ready. -
Oven Roasting:
Preheat your oven to 180°C (350°F). Place the whole brinjal on a baking tray and roast it for about 30 minutes. Keep an eye on it, and when the skin starts to char and the inside becomes tender (check with a knife), it’s ready.
Once the eggplant is roasted, remove it from the flame or oven and let it cool down for a few minutes. Then peel off the charred skin and discard it. Mash the soft pulp using a fork or mince it finely with a knife.
Step 2: Preparing the Spice Tempering
While the eggplant is cooling, heat the mustard oil in a heavy-bottomed pan over medium heat. Once the oil is hot, add the asafoetida (hing) and stir it for a few seconds until it releases its aroma.
Next, add the finely chopped onions, grated ginger, and green chilies. Sauté the mixture for 2-3 minutes, allowing the onions to soften and become translucent.
Add the chopped tomatoes to the pan and cook them down until they turn soft and slightly pulpy. This will form a flavorful base for the baingan.
Step 3: Bringing the Dish Together
Once the tomatoes are cooked, add the mashed roasted eggplant (baingan) to the pan along with salt. Stir everything together and cook for another 4 minutes on low heat, ensuring that the flavors blend well. Taste and adjust the seasoning, adding more salt or chilies as needed.
Step 4: Serving the Baingan Ka Chokha
Once everything is well incorporated and cooked, remove from heat. Transfer the Bihari Style Baingan Ka Chokha into a serving bowl.
This dish is traditionally served with Litti, a rustic wheat flour dumpling, or Phulka, an Indian flatbread. It also pairs wonderfully with a side of Kadhi (yogurt-based curry) for a wholesome and authentic Bihari meal.
Tips & Variations
- Smokier Flavor: If you want to enhance the smokiness of the dish, you can use a charcoal smoking technique by placing a small piece of burning charcoal in a bowl, adding ghee over it, and covering the dish to infuse it with a deeper smoky flavor.
- Spice Level: Adjust the number of green chilies to your desired spice level. You can also use red chilies if you prefer a different heat profile.
- Oil Substitution: While mustard oil is commonly used in Bihari cooking for its bold flavor, you can substitute it with vegetable or sunflower oil if mustard oil is unavailable.
Why You’ll Love This Dish
The beauty of Bihari Style Baingan Ka Chokha lies in its simplicity and bold flavors. The smoky, tender eggplant combined with the aromatic spices creates a dish that is hearty yet light, perfect for a wholesome lunch or dinner. It’s a vegetarian delight that is sure to please the palate, and its minimal ingredients make it quick and easy to prepare. Whether paired with Litti, Phulka, or Kadhi, this dish brings the taste of Bihar to your table with every bite.
Enjoy this authentic Bihari recipe and savor the unique flavors of Baingan Ka Chokha, a perfect balance of smokiness, spice, and savory goodness!
