Mashed Arbi /chokha/Taro dip


Have you ever tried arbi dip or chokha, we all love the leaves of taro plant. But this dip is equally tasty and yum.

Did you know Taro leaves and roots both are high on fiber.

They also help in weight loss.

This recipe is a very desi one which we love eating with bajra or makka ki roti.

Super quick to make and serve. Goes well during winter seasons. My In laws favourite one.

Frankly saying I was introduced to this recipe by my mother in law, did find it quite interesting and thought of sharing with the world here, also to keep it preserved for the next generation.

Welcome back to another blog with one of my native recipes, unique and delicious. A very traditional recipe which comes from our great grannies time.

Arbis are very easily available in any market. Search for less dark spots and clean one’s.

So, let’s get the ingredients here

Arbi ka chokha

#purvanchaltadka #foodblogger #arbidip#tarodip#indianfood#mashedtaro

Taro/Arbi Chokha

Ingredients

  • 250 grams Arbi /Taro roots
  • 4 to 5 garlic
  • 3 to 4 green chili
  • 1/2 teaspoon ajwain /carom seeds(roasted)
  • 1/2 teaspoon amchur powder
  • 3 to 4 tablespoon mustard oil
  • Salt as per taste
  • Handful of coriander leaves

Method

  • Pressure cook Arbi till 2 to 3 whistles.
  • Let it cool down completely
  • Peel off the skin and mash the Arbi
  • Take a bowl add the mashed Arbi
  • Smoke garlic n green chili on open fire till it turns smokey
  • Chop the garlic n green chili add in the Arbi
  • Pour mustard oil, with ajwain, amchur powder, salt,coriander leaves
  • Mix them well
  • While serving drizzle more oil and plate.
  • Hope you enjoyed this recipe
  • Until then keep exploring…….

Note: you can replace mustard oil with olive oil, if you don’t like the smell of mustard oil. Preferably I would suggest you to use mustard oil.

Aloo chokha


The word chokha reminds me aloo/potato and nothing else here,as a kid my mother would serve us chokha with dal chawal,aloo being every childs favourite, we siblings had no issue eating chokha,soft & silky in texture. A very popular dish in any Uttar pradeshi or Bihari family.

Aloo chokha itself being spicy n tangy,one did not need any sabzi and that was the purpose of this chokha.

Have them while it’s hot,you’ll be drooling. Winter’s are the best time to eat chokha.

So let’s see what goes in making this chokha

#purvanchalstadka #aloochokha#potato #boiled#mashed#dip#foodbloggers#indiancooking#indianfoodbloggers#traditionalfood#desikhana

Aloo Chokha

Aloo chokha

Ingredients

  • 4 potatoes boiled
  • 1 tomato
  • 3 green chillies
  • 4 garlic
  • 1 onion chopped
  • 2 tablespoon coriander leaves chopped
  • 1/2 tablespoon salt
  • 2 tablespoon mustard oil
  • 1 onion chopped

Method

  • First mash potatoes and keep in a large bowl
  • Slit green chillies long and roast it on open flame
  • Same manner slit tomato and roast it on fire till dark
  • Roast garlic on fire
  • Now,peel off tomato skin and chop them fine
  • Chop green chillies and garlic fine
  • Add all the chopped veggies into the potato
  • Add in chopped onions
  • Mix it well with your hands
  • Add salt,mustard oil and coriander leaves
  • Again mix well
  • There you go a simple and quick Aloo chokha is ready.

Hare Baigan ka bharta/Green aubergines dip/How to make hare baigan ka bharta


The name of bharta makes all, remember eggplant..There are variety of eggplants in market the best of bharta being the dark purple one’s but even green one’s taste good only if you dont have any issue with the seeds as green one’s have more seeds compared to dark…my husband doesn’t like these and my twins either only my in laws are fond of green eggplant so on their demand made hare baigan ka bharta…complete purvanchali recipe..lets get the recipe

#purvanchalstadka #foodbloggers #baigan#eggplant #bharta

Ingredients

  • 2 green baigan (eggplant)
  • 1 tomato
  • 3 to 4 green chillies
  • 4 to garlic (lehsun)
  • 1/2 tablespoon Salt
  • 1 tablespoon mustard oil
  • Coriander leaves for garnish
  • 1 onion chopped

Method

  • Wash eggplant and tomato
  • Make a half slit on the eggplants and insert garlic in all the slits
  • Roast them on the burner,along with tomatoes
  • Same way roast green chillies also
  • Take a bowl ,peel the skin of eggplants and tomato
  • Mash them in the bowl
  • In the same bowl cut green chillies
  • Cut tomato also if you can’t mash them up
  • Add in mustard oil,salt and coriander leaves with chopped onions
  • Mix them well
  • Your Hare baigan ka bharta is ready to be served with roti or bread

Baigan aur Aloo ka chokha/bharta/How to make baigan ka bharta


Baigan ka bharta is a North Indian recipe,it’s done by roasting eggplant,tomato and green chili.This recipe is the way my mother makes, simple one without any Masala added.We prefer eating it the traditional way…Thats chokha for you preferably eaten with litti or bhauri.This isĀ  UP cuisine and common in every household

Lets see what goes in making this recipe

 

BAIGAN KA BHARTA/CHOKHA
BAIGAN KA BHARTA/CHOKHA

Ingredients

1 large eggplant(baigan)

1 onion (medium)

2 tomatoes

5-6 green chili

5-6 garlic cloves

2 tsp chopped coriander leaves

2 tsp spring onions(chopped only greens)

3 to 4 tsp mustard oil

salt as per taste

2 potato(boiled and mashed)

 

20180202_172533680432346.jpg

Method

Apply some oil on the eggplant,make slits on the eggplant 3 to 4,now stuff the garlics in the split and roast it on a wire rack or net on open flame,keep turning it so that baigan cooks from all sides well.

Remember the flame should be low

By applying oil on the eggplant,cooking becomes fast

once the eggplant is soft and the size shrinks that means its done

Make slits on the tomatoes and green chili as well

on the same rack roast them as well,till colour changes to little black

Once the eggplant,tomatoes have cooled down,peel the skin and keep aside

mash the tomatoes,eggplant,garlic,green chili,potatoes

chop the onions and spring onions(greens)

in a big bowl,take mashed eggplant,garlic,tomatoes,potatoes,green chili,onions,spring onions(green)coriander leaves,mustard oil and salt

mix it very nicely,you can get the roasted smell of the chokha

NOTE;I have used some fresh garlic leaves also(roasted)with the pod

 

BAIGAN KA BHARTA
ROASTED EGGPLANT AND BOILED POTATOES WITH MUSTARD OIL

 

Serve it with bajre ki roti or bhauri

Blog at WordPress.com.

Up ↑

%d bloggers like this: