Baigan Choka O Recipes
BAIGAN CHOKA (O)
Yield 2-4 people
Number Of Ingredients 8
Steps:
- The best way to get the required smoky flavour into your aubergines is to cook them directly over a gas flame - line the area around the hob heads with foil and place the aubergines over three medium flames. Roast for about 15 minutes, turning frequently with metal tongs, until the skin is burnt all over. Likewise, roast the chilli over a flame for a minute or two, until it blisters and chars. But don't worry if you don't have a gas hob - just grill the aubergines instead: prick them all over with a sharp knife, place on a foil-lined tray and place directly under a hot grill. Cook for 70 minutes, turning every 20 minutes, until they have deflated and the skin is charred all over. Add the chilli for the last 10 minutes, so it, too, gets charred. Remove the aubergines from the heat and leave to cool a little before scraping out the flesh and discarding the skin. Place the flesh in a colander to drain for at least 30 minutes. Peel the skin off the chilli, remove the seeds and finely chop the flesh. Put the aubergine and as much chilli as you like in a large bowl and whisk vigorously for two to three minutes, so it turns light and creamy (use a hand-held electric whisk, if you want). Heat both oils in a small pan and add the onion. Fry on a high heat for just over a minute, stirring often, to cook the onion just a little - you want it to remain crunchy - then pour the hot oil and onion into the aubergine mix and keep on whisking for another minute. Add the garlic, chives and a quarter-teaspoon of salt, and whisk a little longer. Taste, add more salt, if you like, and serve.
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BAIGAN CHOKA - SIMPLY TRINI COOKING
2012-10-16 Baigan Choka. October 16, 2012 By Felix. Jump to Recipe Print Recipe. Print Recipe. Baigan Choka. Prep Time 10 mins. Cook Time 15 mins. Total Time 25 …
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Cuisine East IndianCategory Side Dish, VegetarianServings 5Total Time 25 mins
From simplytrinicooking.org
Cuisine East IndianCategory Side Dish, VegetarianServings 5Total Time 25 mins
- Place lightly oiled baigan (just rub a little oil on the baigan) over an open flame. Slowly roast the baigan by turning it over the flame until the skin looks thin and paper like.
- (A variation of this is to make some slits in the baigan and place garlic cloves in it to roast also, thus infusing the roasted garlic flavour into the baigan as it is roasted)
- Remove from heat and place the roasted baigan on paper. Cut the baigan longitudinally and scoop out the cooked flesh using a spoon and place it in a bowl.
- Be careful when scooping out the flesh because you don't want any black flecks of the roasted skin with the flesh.
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2021-03-06 My Trini mother-in-law & I cook baigan choka. It's comprised of roasting eggplant and mashing it up with different fresh herbs and seasonings. I particularly...
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From onegreenplanet.org
Servings 2Estimated Reading Time 3 mins
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BAIGAN CHOKA RECIPES
Baigan Choka Recipes BAIGAN CHOKA (ROASTED EGGPLANT (AUBERGINE) A robust flavoured Trinidadian side dish or vegetarian spread for flatbreads. I don't usually add pepper to this as I think the flavour is intense enough. If not using a non- stick pan …
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2011-03-01 3 tbsp. baigan choka 3 tbsp. tomato choka 1 tbsp lime juice ½ tbsp salt Instructions Roast the tomatoes, ochroes, garlic and pepper over an open flame. Then place them in a bowl and crush …
From simplytrinicooking.com
Cuisine East IndianCategory VegetarianServings 4Total Time 30 mins
From simplytrinicooking.com
Cuisine East IndianCategory VegetarianServings 4Total Time 30 mins
- Roast the tomatoes, ochroes, garlic and pepper over an open flame. Then place them in a bowl and crush finely. Note: You can use a small pestle to help crush the ingredients.
- Add the baigan and tomato choka and mix. Add lime juice and salt. Mix again. Heat the oil in a kalchul or pot spoon and then chongkay. Mix and serve hot with your favourite roti.
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From simplytrinicooking.com
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- Combine the flour, baking powder and salt in a medium size bowl. Form a well in the centre and add all the water, and little more if needed to make soft dough. Knead well and form a large ball .
- Cover the dough with a damp towel and leave to rest for 1 hour. Divide the dough into four “loyah” (balls) and shape them. Again, allow dough to rest for 1 hour.
- On a floured board, or clean table top, roll out dough using a bailna (rolling pin) till it is about ½ inch thick and round.
- Cook on a moderately hot tawah ( griddle) until it rises and turns slightly brown. Turn to the other side and cook.
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From en.wikipedia.org
Estimated Reading Time 6 mins
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