Baigan Chokha Recipe
(This recipe is Copyrighted and owned by Nanda Sahadeo. Anyone reposting it on their site without permission from Nanda Sahadeo is committing an infringement.)
Egg plant is called Balanje or Baigan in Guyana. I so not know how we end up with the word balanje, however baigan is Hindi. Trinidadians calls it Melonge.
Chokha is another traditional style of cooking brought by our Ancestors from the Uttar Pradesh/Bihar area. Chokhas are basically roasted vegetables that are mashed then seasoned. It is a very easy and healthy way of serving vegetables. Extra virgin olive oil can be used but it can over power the taste of the vegetable. I prefer to use Coconut oil but any cooking oil can be used.
The vegetables can be roasted on an out door grill or just your indoor stove. The best way is using the traditional Chula (wood fireside).The taste is so delicious when cooked this way. Roasting the vegetables on your stove can be very messy so wrapping the vegetable in good/strong aluminum foil will save you a lot of cleaning up afterwards.
Ingredients:
2 large baigans
4 pegs garlic
1 small onion, chopped finely
2 Tablespoons shallot/scallions/chive
2 Tablespoons chopped fresh pepper
2 Tablespoons cooking oil
Salt to taste.
Method:
1. Wash and dry the baigan.
2. With a sharp knife, make some deep slits on the sides.
4. If you are covering the baigan, wrap them in foil then place on the open flame.
5. If not wrapping, place the baigan on open flame.
6. Using tongs/chimta, keep turning the vegetable to ensure that it is cooked all over.
7. Roast until cooked thoroughly. You will know when it is cooked when roasting it unwrapped as the skin collapses. If it is wrapped, poke it and if it feels soft, it is done. If it is still firm, let the baigan continue to cook.
8. When cooked, remove from flame and place on your cutting board. Be very careful as the steam trapped inside the vegetable can burn you.
8. Take a sharp knife and slit the skin open. Carefully scrape off the skin and discard it.
9. Using a spoon, carefully scoop out the pulp and place it into a bowl.
10. Repeat the same process with both baigan.
11. Now, add all the other ingredients.
12. Mix thoroughly.
13. Serve at once as it tastes better hot.
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