Ingredients
- 2 large baingans/tomatoes/aloo
- 1 cup onions, chopped
- 1 teaspoon green chillies, chopped
- 1 teaspoon garlic, chopped
- 3 tablespoons coriander leaves, chopped
- 2 teaspoons mustard oil
- 1 teaspoon lemon juice
- Salt to taste
Preparation
- For baingan chokha: Rinse the baingans in water. Hold them directly over the stove and keep turning every 2 minutes on the flame, so that they get evenly roasted. Immerse them in a bowl of water till cool. Then peel it and chop the inside. Put the chopped baingan in a mixing bowl.
- For tomato chokha: Rinse tomatoes in water. Hold them directly over the stove and keep turning every 2 minutes on the flame, so that they get evenly roasted.
- Once the tomatoes cool, remove the charred skin and chop them. Put the chop tomato in a mixing bowl.
- For aloo chokha: Boil aloos with salt till they are cooked. Peel and mash them. Then add aloo in a mixing bowl.
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Add onions, green chillies, garlic, coriander leaves, mustard oil, lemon juice and salt for all the three chokhas and mix well.
Serve with Litti.