Eggplant Chokka

honey and lime said:

I am revisiting this recipe. got no feedback and it taste fanatabulous
do you like eggplant? Here is something called bygan chokka

1 eggplant roasted on an open fire
scarpe the skin off after it is blacken from the heat.
Place the insides in shallow bowl.
Chop onions tomatoes fine and add to the bowl. Sprinkle salt and black
pepper. Locals like to use hot pepper for that spicy flavor. separately

heat skillet with teaspoon of oil and drop a clove of garlic and cook
until black. remove garlic and pour oil over eggplant mix. stir
slightly.

this is great with Sada roti but pita bread goes just as well.

it's a local east indian dish mainly consumed for breakfast

I might give it a try, but probably not for breakfast. Do the tomatoes
and onions need to be cooked ?

Dean G.

honey and lime said:

I am revisiting this recipe. got no feedback and it taste fanatabulous
do you like eggplant? Here is something called bygan chokka

1 eggplant roasted on an open fire

That scared me off right there. Local fire deparment doesn't like it
when I build open fires in the yard for cooking my eggplant! <g>

Quoted message said:

scarpe the skin off after it is blacken from the heat.
Place the insides in shallow bowl.
Chop onions tomatoes fine and add to the bowl. Sprinkle salt and black
pepper. Locals like to use hot pepper for that spicy flavor. separately

heat skillet with teaspoon of oil and drop a clove of garlic and cook
until black. remove garlic and pour oil over eggplant mix. stir
slightly.

Sounds a lot like Benghan Bhartha, which I make by roasting my eggplant
inside my fire-department-apporved oven, then mashing it with cooked
onions, tomatoes, garlic, ginger, & spices. Good stuff - I love
eggplant.

I make Baingan Bharta by roasting the eggplant in microwave over. You
[censored] the eggplant with a fork, cover it with paper towel and cook on
high for 10 minutes. If you dont cover it with paper towel it will be
mess with shooting the insides outs.
Onions should be chooped about 1/4" thick and sauteed till clear before
you add the beaten eggplant and the tomatoes. Adding a few slivers of
peeled fresh ginger also enhance the taste.
I agree with Dean. Not a recipe for breakfast.
You can also call it a poor mans's caviar and use it as a spread over
your crackers or with Nachos.

Yogi
www.IndiaCurry.com

Jude said:

honey and lime said:

I am revisiting this recipe. got no feedback and it taste fanatabulous
do you like eggplant? Here is something called bygan chokka

1 eggplant roasted on an open fire

That scared me off right there. Local fire deparment doesn't like it
when I build open fires in the yard for cooking my eggplant! <g>

My fire dept likes it even less when I build the open fire in the
house.

Quoted message said:

Sounds a lot like Benghan Bhartha, which I make by roasting my eggplant
inside my fire-department-apporved oven, then mashing it with cooked
onions, tomatoes, garlic, ginger, & spices. Good stuff - I love
eggplant.

Do you have a complete recipe ?

Dean G.

Dean G. said:

Quoted message said:

Sounds a lot like Benghan Bhartha, which I make by roasting my eggplant
inside my fire-department-apporved oven, then mashing it with cooked
onions, tomatoes, garlic, ginger, & spices. Good stuff - I love
eggplant.

Do you have a complete recipe ?

LOL< that's it right there! I large or 2 small eggplants, roasted at
425 for somewhere between 30 and 45 minutes, depending on size.

Meanwhile, saute' a chopped onion. When it's transluscent and soft,
andd some minced garlic (I use a lot ) and a couple teaspoons of grated
ginger. Maybe a sprinkle of cumin or turmeric if I'm in a curry-ish
mood. Sometimes a little mustard seed. Stir in 2 or 3 large chopped
tomatoes and allow them to soften but not cook til mushy.

When the eggplant is done, let it cool and then mash it with a fork.
Stirit nto the stuff in the skillet. Sprinkle with cilantro and cashew
nuts for a nice presentation.

Is that enough of a recipe for you? =)

It is more than good enough. I may try the eggplant on the grill, and
perhaps even play with the spices, but this is an excellent starting
point.

Thanks,
Dean G.

Yogi Gupta said:

I make Baingan Bharta by roasting the eggplant in microwave over. You
[censored] the eggplant with a fork, cover it with paper towel and cook on
high for 10 minutes. If you dont cover it with paper towel it will be
mess with shooting the insides outs.
Onions should be chooped about 1/4" thick and sauteed till clear before
you add the beaten eggplant and the tomatoes. Adding a few slivers of
peeled fresh ginger also enhance the taste.
I agree with Dean. Not a recipe for breakfast.
You can also call it a poor mans's caviar and use it as a spread over
your crackers or with Nachos.

Yogi
www.IndiaCurry.com

Looks very similar to a Balkan recipe that is goes by the name of
"Eggplant Caviar"

I like it with toasted pita myself.

The seasonings here are approximates, and I find that the flavour really
improves if it is made at least 3 hours before serving.

Eggplant Caviar
===============
2 small eggplant
4 tbs. fresh lemon juice
1 large clove garlic
1/4 tsp paprika
1/2 tsp cayenne
1 scallion, (green onion) minced
4 tbs. olive oil
1 tomato, seeded and chopped
salt
pepper
..
Pierce eggplant in several places. Bake at 400F for about 30 minutes or
until soft. Split eggplant open and remove pulp.

In a blender, place eggplant pulp, lemon juice, olive oil, garlic,
paprika, and cayenne. blend until smooth and light, Stir in tomato and
scallion.

Season with salt and pepper.

serve as an appetizer with thick chunks of dark bread, crackers or fresh
vegetables.

This recipe is ideally made a few hours before serving to allow the
flavours to develop.

Servings: 4

Abby

--
The ChildFree Abby Archives - http://www.dismal-light.net/childfreeabby/

Jude said:

honey and lime said:

I am revisiting this recipe. got no feedback and it taste
fanatabulous do you like eggplant? Here is something called bygan
chokka

1 eggplant roasted on an open fire

That scared me off right there. Local fire deparment doesn't like it
when I build open fires in the yard for cooking my eggplant! <g>

You don't have a charcoal grill?

Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Default User said:

Jude said:

honey and lime said:

I am revisiting this recipe. got no feedback and it taste
fanatabulous do you like eggplant? Here is something called bygan
chokka

1 eggplant roasted on an open fire

That scared me off right there. Local fire deparment doesn't like it
when I build open fires in the yard for cooking my eggplant! <g>

You don't have a charcoal grill?

Nope. My dad bought us a fancy-schmancy propane grill last summer. It
just ain't the same. To me, it's about the same as cooking on a gas
stove!!

Besides, a charcoal grill is NOT the same thing as an open fire. Ask
the National Forest Service.

Hey Dean

Tomatoes are optional. onions could be lightly sauteed or not ...up to
u. Lovely anytin\me not only for breakfast

Dean G. said:

honey and lime said:

I am revisiting this recipe. got no feedback and it taste fanatabulous
do you like eggplant? Here is something called bygan chokka

1 eggplant roasted on an open fire
scarpe the skin off after it is blacken from the heat.
Place the insides in shallow bowl.
Chop onions tomatoes fine and add to the bowl. Sprinkle salt and black
pepper. Locals like to use hot pepper for that spicy flavor. separately

heat skillet with teaspoon of oil and drop a clove of garlic and cook
until black. remove garlic and pour oil over eggplant mix. stir
slightly.

this is great with Sada roti but pita bread goes just as well.

it's a local east indian dish mainly consumed for breakfast

I might give it a try, but probably not for breakfast. Do the tomatoes
and onions need to be cooked ?

Dean G.

Probably is Benghan Barta What country is that from?

Jude said:

honey and lime said:

I am revisiting this recipe. got no feedback and it taste fanatabulous
do you like eggplant? Here is something called bygan chokka

1 eggplant roasted on an open fire

That scared me off right there. Local fire deparment doesn't like it
when I build open fires in the yard for cooking my eggplant! <g>

Quoted message said:

scarpe the skin off after it is blacken from the heat.
Place the insides in shallow bowl.
Chop onions tomatoes fine and add to the bowl. Sprinkle salt and black
pepper. Locals like to use hot pepper for that spicy flavor. separately

heat skillet with teaspoon of oil and drop a clove of garlic and cook
until black. remove garlic and pour oil over eggplant mix. stir
slightly.

Sounds a lot like Benghan Bhartha, which I make by roasting my eggplant
inside my fire-department-apporved oven, then mashing it with cooked
onions, tomatoes, garlic, ginger, & spices. Good stuff - I love
eggplant.

I like the Micro wave idea. Never thought of that before

Yogi Gupta said:

I make Baingan Bharta by roasting the eggplant in microwave over. You
[censored] the eggplant with a fork, cover it with paper towel and cook on
high for 10 minutes. If you dont cover it with paper towel it will be
mess with shooting the insides outs.
Onions should be chooped about 1/4" thick and sauteed till clear before
you add the beaten eggplant and the tomatoes. Adding a few slivers of
peeled fresh ginger also enhance the taste.
I agree with Dean. Not a recipe for breakfast.
You can also call it a poor mans's caviar and use it as a spread over
your crackers or with Nachos.

Yogi
www.IndiaCurry.com

MOst of the recipes are very similar. I am giving the URL and copying
the page from my website.

http://www.indiacurry.com/vegcurry/v006baingenbharta.htm
Bangen Bhartha (Mashed Eggplant)
In Hindi Bangen is Eggplant and Bhartha means mashed. Normally, the
eggplant is roasted in a clay oven. I remember my grandfather referring
to eggplant as a king of the vegetable patch, with a green crown, fat
and happy, with no good values. Ban-gun also means 'without merit' in
Hindi.

Ingredients
Prepare Vegetables
1. Eggplant: 1 Large
2. Onions medium to large: 1
3. Tomatoes large: 1
4. Garlic cloves: 3
5. Ginger: ¾"

Cooking
6. Olive oil: 2 Tablespoons
7. Salt: ½ Tablespoon
8. Cumin powder: 1 teaspoon
9. Coriander powder: 1 teaspoon
10. Fenugreek seed powder: ¼ teaspoon
11. Cayenne Pepper: 1 teaspoon
12. Amchur (mango powder): ½ teaspoon

Method
Step 1: Prepare vegetables
Eggplant: Wash egg plant and rub the skin with a dab of oil. The oil
helps the eggplant roast evenly.
Onions: Chop coarsely about ½" squares
Tomatoes: Wash, remove core and chop.
Ginger: Peel and chop
Garlic: Peel and mince

Step 2 Roast Egg plant
[censored] the skin of the eggplant with a fork. Put in a plate. Cover it
with Saran wrap. Microwave at high for 5 minutes. Microwave again at
30% power for 5 minutes. Remove from the oven. With a sharp knife,
remove the green crown. Remove the skin if desired. I leave the skin
on. The plate will have some juices from the eggplant. Don't discard
the juices. Mash the eggplant with a fork and juices into a pulp.

Step 3: Cook
1. Add oil to pan and heat. Add and onions and salt sauté till onions
are clear. Add minced garlic and the chopped tomatoes. Fry together
till oil starts to separate (about 3 minutes).
2. Add spices 6 through 12. Stir and fry for another two minutes.
3. Add mashed egg plant. Stir and sauté on medium heat till oil starts
to separate or the mixtures seems oily and shiny.

Yogi

Now see what you've done? I just called for Indian take-out. We're
having Bangan Bhartha and Mattar Paneer. You started it. Please post
your mailing address so i can xsend you the bill, which you seem to be
responsible for! =)

Tell me u did not enjoy your indian feast and I'll pay the bill. If not
wasn't it worth it.
I had Roti, curry chicken massala mangoes, pumpkin and cucumber chutney
yesterday. Guess Indian food was the winner all round

Honey and lime

Jude said:

Now see what you've done? I just called for Indian take-out. We're
having Bangan Bhartha and Mattar Paneer. You started it. Please post
your mailing address so i can xsend you the bill, which you seem to be
responsible for! =)