Bihari Aubergine Mash
Bihari Baingan Chokha (Bhurta)
This a speciality of Bihar. The word bharta Chokha means 'a mash' in Bihar. This particular dish is very similar to this Mediterranean Style Aubergine Dip. Amounts are approximate, can be adjusted/altered to suit your taste. Serves 2-4.
Ingredients
- 1 large aubergine .baingan/baingun/eggplant/brinjal
- 2 medium sized potatoes (100 gm. each)
- 2 medium sized tomatoes
- 1 medium onion (100-150 gm), peeled and chopped. Red onion tastes nicer
- 1-2 green chillies, sliced thinly
- 1-2 garlic, peeled and crushed
- 1 tbsp. chopped coriander leaves
- 1-2 tsp. mustard oil (you can use olive or other oils, mustard oil is a speciality of Bihar)
- Salt to taste
- 1 tsp. roast cumin, coarsely ground
Instructions
- Boil potatoes in their skin or microwaved on high for 6-7 minutes, until soft. Cool and peel.
- Roast aubergines either directly over a has flame or on charcoal or in a hot oven, until skin is burnt well and flesh feels soft. For cooking on gas, you can buy a special roasting plate on line or from from Indian supermarkets.
- Roast tomatoes either directly over gas flame or on charcoal or in a hot oven, until skin gets blotchy and breaks open. Tomatoes take much less time than aubergines.
- Run cold water over tomatoes and aubergines.
- Peel tomatoes and aubergines, removing all skin, burnt or otherwise.
- Place potato, tomato and egg plant in a bowl, and mash until nearly smooth.
- Add chopped onions, green chillies, garlic, coriander leaves, mustard oil and salt. Mix thoroughly.
- Serve with Paratha, Plain.