Recipe Name: Little Chokha
Ingredients:
- 3 medium-sized tomatoes
- 1 large eggplant
- 1 small onion, finely chopped
- 2-3 green chilies, finely chopped
- 2-3 cloves of garlic, minced
- 1 tablespoon mustard oil
- Salt to taste
- Fresh coriander leaves for garnish
Step by Step Guide:
1. Preheat your oven to 400°F (200°C).
2. Wash the tomatoes and eggplant, then place them on a baking tray lined with parchment paper.
3. Using a fork, prick the eggplant in a few places to prevent it from bursting while roasting.
4. Roast the tomatoes and eggplant in the preheated oven for about 30-40 minutes, or until they are soft and the skin is charred.
5. Remove the tray from the oven and let the vegetables cool down.
6. Once cooled, peel the skin off the tomatoes and eggplant.
7. In a mixing bowl, mash the roasted tomatoes and eggplant together using a fork or potato masher until you get a chunky consistency.
8. Add the finely chopped onion, green chilies, minced garlic, and salt to the mashed mixture. Mix well.
9. Drizzle the mustard oil over the mixture and give it a final mix.
10. Garnish with fresh coriander leaves.
11. Your Little Chokha is ready to be served! Enjoy it with some hot rotis or rice.
Note: You can adjust the spiciness by adding more or fewer green chilies according to your preference.