Baigan Choka Recipe

Baigan Choka

Choka refers to a method of making a dish. In other words, you’d hear people say, I’m making a choka. The tenets of choka-making are roasting, pounding and grinding. It is about getting the texture and consistency just right. choka came from our Indian ancestors.

  1. 2 medium baigan (eggplant)
  2. 2 cloves garlic
  3. ½onion, finely chopped
  4. 3 tbsp.Oil
  5. Salt to taste
  6. Pepper to taste
  1. Place lightly oiled baigan (just rub a little oil on the baigan) over an open flame. Slowly roast the baigan by turning it over the flame until the skin looks thin and paper like. (A variation of this is to make some slits in the baigan and place garlic cloves in it to roast also, thus infusing the roasted garlic flavour into the baigan as it is roasted)
  2. Cut the baigan longitudinally and scoop out the cooked flesh using a spoon and place it in a bowl. Be careful when scooping out the flesh because you don’t want any black flecks of the roasted skin with the flesh. When finished scooping out the flesh, just wrap up the paper with the remains and throw away. Easy cleanup!
  3. Mash the baigan to a smooth consistency and
  4. mix in one clove of the garlic (chopped) and the onion.
  5. Fry the other clove of garlic, until golden brown, in some oil using a kalchul (ladle).
  6. Pour the fried garlic and oil into the baigan and mix.
  7. We call this process “chongkayin’ (chong-kay-in) de choka”.
  8. Expect a sizzle when you begin to pour the hot oil and garlic over the baigan.
  9. Add salt to taste.You may add a hint of pepper sauce to the baigan for a more spicy taste
  10. Mix Well

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