Baingan ka bharta (Baigan aloo chokha)

Brinjal-potato-tomato Chokha or Baigan Aloo Chokha – While both Punjabi baingan ka bharta and baigan ka chokha are made from roasted brinjals, their flavors are vastly different. In Bihar, Chokha is the name given to bhartas. It has a pungent flavor from raw onions and garlic, as well as green chilies. If you have some coriander-garlic chutney in the fridge, combine it with the chokha and taste the magic.

Chokha is a tasty Northern Indian vegetable dish that is roasted and mashed over an open fire. It can be made with a single vegetable or a combination of two or three vegetables. Eggplant (brinjal or baingan), tomatoes, and potatoes are used to make the most common and delicious chokha. Baingan Chokha is a side dish that goes well with litti, batti, dal rice, or sattu ke parathe.

Chokha has a more rustic flavor than baigan bharta. Bihari cuisine’s Baigan ka Chokha is a well-known dish. It is commonly prepared during the winter months in Bihar, Uttar Pradesh, and Jharkhand. Baigan ka chokha and baigan ka bharta are two distinct dishes in terms of preparation and flavor but often called interchangeably.

To make baigan ka bharta (or baigan aloo chokha), we fry tomato and spices in oil, but to make chokha, we simply mash roasted and peeled brinjal and tomato with a few spices and a generous amount of raw mustard oil, and serve it as is.

Baingan ka bharta – Serving tradition:

This brinjal chokha is served with litti or slightly thicker rotis and chili chutney. It also tastes good with daal- rice and khichdi. Don’t avoid or skip the mustard oil in it as it gives a very delicious rustic flavour to the baigan ka chokha. You cant replace it with any other vegetable oil.

Try the combination

Although bharta usually goes with batti and litti, it is often served with dal and thick chapati or bajra chapati. But here I would like to serve it with Gobhi ka paratha.

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