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  • Recipe Servings: 4
  • Cook Time:
  • Aditya sets up his kitchen and cooks a Ghazipur style chokha, to which he adds his own special twist! Charred brinjals cooked with tomatoes, mashed potatoes, green chillies and onions.


  • 1/2 cup mustard oil
  • 3 large tomatoes, charred
  • 2 medium brinjals, charred
  • 3 potatoes, boiled and mashed
  • 1/2 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1 onion, chopped
  • 3 green chillies
  • 1 lime
  • 1 bunch of fresh coriander
  • Salt, to taste


  1. Smoke out the mustard oil in a heavy bottomed kadai.
  2. Puree the charred tomatoes, fry this puree in the oil for 5-6 mins till the puree turns a deep red.
  3. Peel the skin of the brinjal and roughly puree the flesh.
  4. Add the mashed potatoes and Brinjal puree into the kadai and mix well to combine.
  5. Into the mixture add the red chili powder, turmeric and salt as per taste and cook out the vegetables on a low flame, stirring constantly.
  6. Chop the onion and green chillies. Add them into the chokha, mix well and take off the flame
  7. Finish off with a squeeze of lime, garnish with fresh coriander and serve hot!