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Recipes | Three Curries to Savour Buns/Baati & Spinach Litti with- Chokha & Mixed Daal

8 May 2012 8 Comments

Smoked brinjal curry

This regional recipe of Litti Cokha from India brings back the memory of my carefree childhood days. After living in a secured colony of central government quarters for many years, mom wanted to live in her own house and she bought a ground near a picturesque place in Udaipur. The place was very near to where we were currently staying and me and my brother used to visit the site every evening after school hours to  monitor the activities in the construction area.

Each day as soon as the clock struck 5 PM, all the workers would stop working, gather at a common place and begin their evening activities of fun and cooking food together. After freshening up with the water stored in a small tank, men folks cut wood to light the fire for cooking and the women share the work of kneading the dough for Litti and prepping for the Brinjal Chokha.

We would make sure that mom was not around, and anxiously wait for the workers to finish cooking and offer us those hot ash smeared Littis straight from the firewood. Hygiene, hand wash, and the likes were certainly not in my agenda then…what mattered the most was to get those scrumptious creations each day from some of the most wonderful chefs in my life :)

Brinjal Chokha

Recipes | Three Curries to Enjoy The Wholewheat Buns or Litti with

Brinjal Chokha

Ingredients;

  • 1 large brinjal 250 gms
  • 2 tomatoes
  • 2 tbsp. Olive oil/vegetable oil
  • 2 green chillies
  • 2 tbsp. chopped fresh coriander
  • 1 tsp grated ginger
  • 1 tsp. chopped garlic
  • 1 tsp. lemon juice
  • Salt as desired

Method; Poke the Brinjal and tomatoes with skewers or a fork separately and roast them directly on the flame till the outer skin turns black.

Let it cool slightly and then peel off the charred skin of brinjal & tomatoes. Mash the smoked veggies roughly with a fork or by hand.

Peel and slice onion thinly, chop green chillies, 2-3 garlic pearls and grate a small ginger piece.

Mix all the ingredients listed above in a bowl and garnish with chopped fresh coriander leaves.

Serve the Brinjal Chokha with hot Buns/Baatis or Spinach Littis.


Potato Chokha

Recipes | Three Curries to Enjoy The Wholewheat Buns or Litti with

Potato Chokha

 

Ingredients;

  • 1 large potato
  • 2 medium red tomatoes
  • 1 onion
  • 1 green chilly
  • 1 tbsp. Olive oil
  • 1 tsp. chopped garlic
  • 1 tsp. grated ginger
  • Fresh coriander leaves for garnish
  • Salt as desired

Method; Half boil the potato and poke the tomatoes and the half boiled potato with skewers or a fork and roast them directly on the flame till the outer skin turns black.

Let them cool slightly and then peel off the charred skin from them. Mash the smoked tomatoes and potato roughly with a fork or by hand.

Peel and slice onion thinly, chop 2-3 garlic pearls and grate a small ginger piece.

Mix all the ingredients together in a bowl and garnish with chopped fresh coriander leaves.

Serve the Potato Chokha with hot Buns/Baatis or Spinach Littis.

Mixed Lentil or Indian Daal

Recipes | Three Curries to Enjoy The Wholewheat Buns or Litti with

Mixed Lentil or Indian Daal

 

Ingredients;

  • 1 cup mixed lentil*
  • 1 onion
  • 1 tsp. grated ginger
  • 1 tsp. + 1 tbsp. of vegetable oil
  • 1/2 tsp. turmeric powder
  • 1 liter of plain Water
  • 1 tsp. lemon juice

Spices

  • 2 tsp. coriander powder
  • 1 tsp. red chilly powder
  • 1/2 tsp. cumin powder
  • Salt as desired

Method;

*Mixed lentils; A mix of black gram (whole urad dal), green gram (moong dal), red lentil (masoor dal), Bengal gram (channa dal) and pegion pea (toovar dal).

Traditionally the proportion of whole black gram is more than all the other grams as it is suppose to be more energetic, filling and healthier than the rest. You could choose any proportion that you like. More whole lentils will make the recipe much healthier.

Wash and soak all the pulses together for an hour. Boil all the soaked pulses in a liter of water with a tsp. of oil and ½ tsp of turmeric powder for 20-30 minutes. Pressure cooking the grams take less time and is much healthier option than cooking in an open vessel. Mash the cooked grams slightly with the back of a ladle.

Peel and chop the onion into thin slices. Wash and grate the ginger.

Heat 1 tbsp. of oil in a wok and add chopped onion, grated ginger, all the spices and sauté for a few minutes.

Pour this tempering over the cooked lentils and boil it for 3-4 minutes.

Recipes | Three Curries to Enjoy The Wholewheat Buns or Litti with

Litti Chokha

Add lemon juice and garnish the mixed Lentil curry with fresh chopped coriander leaves. Serve it with hot whole wheat buns/baatis or Spinach Littis or Paanya.

Recipes | Three Curries to Enjoy The Wholewheat Buns or Litti with

Litti Chokha and Daal Baati

Brinjal Chokha is almost similar to Baba Ganoush a vegetarian dip cooked with roasted brinjal in middle east countries except the Tahini used in the Baba Ganoush recipe. 

Serve these curries with another specialty from Rajasthan – A baked savory bun in leaves called Paanya. 

Notes;

  1. Normally potatoes are also roasted directly in the firewood for about 20-30 minutes, you could grill or bake them to get a better result. Firewood baked potatoes have crumbly texture and wonderful earthy aroma.
  2. Boiling the potatoes first and then directly roasting them in flame saves time, but you might miss out on the smoky flavor of the firewood in the recipe.
  3. Traditionally the proportion of whole black gram is more than all the other grams and lentils as it is suppose to be more energetic and healthier than the rest. You could choose any proportion that you like. More whole lentils will make the recipe filling and healthy.
  4. Try making the Daal with just the whole black gram which is the authentic recipe to savor Daal Bati with in rural parts of Rajasthan.

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8 Comments »

  • Nicoletta said:

    I loe curries!!!! I’ve been to India twice and I had the most amazing food ever!!!! So tasty!!! I’ll copy this recipes!!!!
    Nicoletta recently posted..Baguette con autolisi lunga, poolish e 33 ore di lievitazione!!!My Profile

  • chinmayie @ love food eat said:

    Such lovely recipes Sanjeeta. I am defiantly trying the eggplant recipe. Love the sound of it :)
    chinmayie @ love food eat recently posted..Spicy Focaccia with Fenugreek Leaves for #BreakingBreadMy Profile

  • Srishti@ProlificCooking said:

    What a post Sanjeeta! The recipes are a real delight and the pictures are a treat to eyes! This winter we missed to make Daal, Baati Churma at home somehow, but looking at these pictures I feel like making them soon, even though it is so hot here in Delhi :). Will definately try the Chokha recipes. Thanks for sharing as always…

  • the wicked noodle said:

    Oh, I just love the sound of these!! It’s always so fun to see several recipes in your posts!!
    the wicked noodle recently posted..strawberry & apple whole wheat cookiesMy Profile

  • Asmita said:

    Hi,
    Your dal bhatti looks so delicious! One of my friends who is from Rajasthan makes it for me , she knows I am crazy about it. I have got to try your recipe out. Looks really yummy!
    Asmita recently posted..Chocolate White Chocolate Chunk CookiesMy Profile

  • Nami | Just One Cookbook said:

    Hi Sanjeeta! I’ve never tried Baati before (I think) but this sounds very delicious. I’m a big potato fan and your potato chokha looks really yummy. You take lovely pictures! :-)
    Nami | Just One Cookbook recently posted..Cantonese Steamed Fish | Lemongrass & Ginger Cookbook GiveawaysMy Profile

  • Anisha said:

    What a coincidence… I was planning on making baingan bhartha, roasted potatoes and daal… I saw this on Facebook and thought if it’s a recipe with aloo n baingan mixed I could try this instead and I was surprised to see my menu for today here except I didn’t plan on making the buns… I love this!
    Anisha recently posted..Raw Mango Pickle (Kerala Style)My Profile

  • The Green Foodie: Wholewheat Buns and Spinach Litti | The Alternative said:

    [...] wheat buns/Baatis and Litti Chokha – the two most rustic regional recipes from Indian invoke a mixed emotion in me. If the later [...]

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