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Bihar is thought to be the region of sacred soil that produced the first crop ever because it is the location where the origins of civilisation have been discovered. Beyond its historical significance, the agriculturally prosperous state is well known for its most prized and genuine Indian dishes, some of which date back more than 2000 years. It is so obvious that Bihar's magnificent and divine cuisine is a continuation of its unique past.
The pride of Bihar, Litti Chokha, is both the state's regional food and its national dish. The Magadha Kingdom has used this traditional recipe for Litti for as long as it has existed, and it has grown in popularity because of its long shelf life and the method of preparation that requires only a few ingredients.
The word "chokha" in Hindi means "tempering," and it mostly describes a group of meals made with mashed or pureed roasted vegetables. In Trinidad, the word "chokha" has come to imply "mashed," and it refers to a number of recipes for vegetables that are roasted, burned, or even cooked in hot oil before being mashed and served with roti or litti, the regional food. A wonderful delicacy from Bihari cuisine, the Baingan Ka Chokha is an eggplant meal that has been smoked and spiced. In Bihar, Uttar Pradesh, and Jharkhand, it is frequently prepared in the winter and eaten with Litti, a spiced crisp spread made from wheat flour and sattu atta. The dish's combination is known as Litti Choka. Here is how to make baingan ka chokha
Ingredients:
1 Brinjal (eggplant or baingan)
1 tomato, chopped finely
1 finely chopped green chilli
1 onion, chopped finely
1 inch grated ginger
1/4 tsp Asafoetida
2 tbsp Mustard oil
Salt, as desired
Method:
As stated in the ingredient list, we will first prepare all the components before starting to prepare the Bihari Style Baingan Ka Chokha Recipe. The eggplant (baingan) is then roasted over a gas flame. It can also be baked and roasted. Pre-heat the oven to 180 C in order to roast the baingai. Brinjal should be placed on a baking pan and baked for about 30 minutes, or until the outer peel is charred and the brinjal has begun to soften. The brinjal will feel soft when you stab it with a knife, but if not, roast it longer until it is. Place the brinjal on the stovetop heat and roast it over a gas flame while watching it closely and turning it with tongs as needed. The brinjal's skin will start to burn and the interior will start to grow tender after about 10 minutes. A knife inserted for testing will feel soft rather than firm. If difficult, roasting should be continued until finished. Allow the roasted brinjal to cool after roasting. The cooled brinjal's burned skin should be peeled off and thrown away. Use a fork or knife to coarsely mash or finely mince the pulp. In a skillet with a thick bottom, heat the mustard oil. Stir for a few seconds after adding the asafoetida. When the onions start to soften, add the ginger, garlic, and green chilies and simmer for an additional two to three minutes. Cook the tomatoes after adding them until they become mushy. When all the flavours are combined, add the mashed roasted baingan, salt, and simmer for an additional 4 minutes. Taste it, then make any necessary adjustments. Transfer to a serving bowl and then serve the final product. Serve the Baingan Ka Chokha in Bihari Style for lunch or dinner along with litti or pulka & kadhi.
