Dairy-Free Chokha

Experience the irresistible flavors of Dairy-Free Chokha—a modern twist on a traditional Indian comfort dish that's vegan, gluten-free, and brimming with smoky, spiced goodness. This wholesome recipe features fire-roasted eggplant and tomatoes, infused with the bold flavors of mustard oil, cumin, and aromatic fresh ginger and garlic. Elevate it further with a tangy splash of lemon juice and a burst of freshness from coriander leaves. Perfectly balanced and easy to prepare, Dairy-Free Chokha is a versatile side dish that pairs beautifully with rice or flatbreads, making it an ideal choice for weeknight dinners or special occasions. Whether you're embracing a plant-based lifestyle or just looking for a boldly flavored, dairy-free option, this hearty dish is sure to delight your taste buds and become a household favorite.

Nutriscore Rating: 81/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 large eggplant
• 2 medium tomatoes
• 1 medium green chili
• 1 small red onion
• 2 tablespoons fresh coriander leaves
• 2 large garlic cloves
• 1 inch piece ginger
• 1 tablespoon lemon juice
• 1 tablespoon mustard oil
• 0.5 teaspoon salt
• 0.5 teaspoon cumin seeds

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil.

Step 2

Pierce the eggplant a few times with a fork and place it on the prepared baking sheet along with the tomatoes.

Step 3

Roast the vegetables in the preheated oven for 20-25 minutes until the skin is charred and the flesh is soft, turning them halfway through.

Step 4

Once roasted, remove them from the oven and let them cool slightly.

Step 5

While cooling, finely chop the green chili, red onion, and coriander leaves. Grate or finely chop the ginger and garlic.

Step 6

Peel the charred skin off the eggplant and tomatoes. Mash them together in a bowl, discarding any hard parts from the vegetables.

Step 7

In a pan, heat the mustard oil over medium heat. Add the cumin seeds and let them crackle for a few seconds.

Step 8

Add the chopped garlic, ginger, and green chili to the pan. Sauté for 1-2 minutes until fragrant.

Step 9

Add the chopped onion and cook until they become translucent.

Step 10

Pour the sautéed mixture into the mashed eggplant and tomato. Mix well to combine all the flavors.

Step 11

Add the lemon juice, salt, and chopped coriander leaves to the mixture. Stir until well incorporated.

Step 12

Serve the chokha warm or at room temperature with your choice of rice or bread.

Nutrition Facts

Serving size	(1031.5g)

Amount per serving	% Daily Value*
Calories	422.5

Total Fat 16.6g	0%
Saturated Fat 1.9g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 1966.9mg	0%
Total Carbohydrate 67.5g	0%
Dietary Fiber 25.4g	0%
Total Sugars 35.2g
Protein 11.3g	0%

Vitamin D 0IU	0%
Calcium 153.7mg	0%
Iron 3.8mg	0%
Potassium 2404.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.2%

Protein: 9.7%

Carbs: 58.1%