- 1 Large coconut, cracked and the flesh removed
- Fresh hot pepper to taste
- 1 large clove carlic, finely minced
- Salt to taste
- 1 ½ teaspoon of finely minced green mango of ½ teaspoon of tamarind pulp without seed
- 2-3 tablespoons water
- Box grater
- 1 paring knife
- Food processor or lorha & cil (brick grinder)
- 1 small bowl
- Roast the pieces of coconut on the open flame of your gas stove, turning to ensure that it is roasted all around; you want it charred, blacked in some parts.
- When cool enough to handle, take a knife and gently scrape off some of the burnt parts but be sure to leave some of it with the brown parts, because that is what is going to add flavor to the choka!
- On the fine sharp side of a box grater (the side with lots of little holes), grate the coconut.
- In a food processor, add the grated coconut, pepper, garlic, salt to taste, lemon juice, mango of tamarind and the water.
- Turn on the processor and let it grind/whirl and mix all the ingredients together, do this for 1-2 minutes stopping at intervals, (you don’t want to burn the engine of your food processor by letting it run continuously)
- Taste for seasoning – salt and pepper, then remove from processor, place into a bowl and mold into a ball or simply pat into a dome.
- If using a lorha & cil, grind the ingredients in batches until the texture is that of a very fine texture, almost a paste.
- Serve with dhal and rice
The souring agent should be to your individuals taste, the reason for putting it in is that it contrasts well with the other flavours but it is not necessary to add any if you don’t want to.
Baigan / Eggplant Chokha
- 1 ½ pounds eggplant
- 4 large cloves of garlic, sliced thinly (average 1 clove garlic per eggplant)
- Hot pepper to taste, minced
- Salt to tatse
- 1-2 table spoons oil
- 3 green onions sliced thinly (white and green parts)
- 1 large tomato, fore roasted (optional)
- 1 knife
- 1 pare tongs
- 1 dining knife
- food processor of mortar with pestle or lorha & sil
- 1 fork
- 1 medium bowl
- Take a sharp knife and make number of deep incisions into the eggplants.
- Fill each slit with a slice of garlic (be sure to push it right in)
- On the open medium-flame of your gas burner place the eggplant to roast, using tongs to turn ensuring that it is roasted and cooked through all over (you can toast all the eggplants at the same time – 1 on each burner)
- The cooking time and process will vary depending on the size of the eggplant.
- The skin should be completely charred, blackened.
- To roast the tomato, place on an open medium-low flame and let roasted slowly; turn it to ensure that it’s roasted all around
- Remove the eggplants and tomatoes from the flames and let cool until you can handle.
- With the help of a dining knife, carefully remove the charred skin of the eggplant and tomato. It’s okay of tiny bits of the charred skin are in the mixture, so don’t worry if you do not get it absolutely clean.
- Repeat the process of removing the skin from all the eggplants.
- Now this stage you can do this 1 of three ways: with a food processor, in a mortar with pestle/lorha & sil or with a fork. In the food processor, add the flesh of the roasted eggplants and tomato and give it a couple of whirls. You can let the food processor go for a little longer if you like your choka smooth, some people like it to have a slight chunky-texture.
- If you are using a fork, then simply mash the eggplants and tomato thoroughly.
- With a mortar and pestle of lorha & sil, pound/grind both ingredients to you desired texture.
- In a bowl, combine the whirled/ mashed eggplant-tomato mixture, hot pepper, salt to taste, oil and green onions, mixing thoroughly until incorporated.
- Serve with roti or rice.