Tomato Chokha

Method

1. 1

   About Tomato Chokha: Chokha is the family of fire-roasted, mashed accompaniments that are essential to a Bihari meal. Tomato Chokha completes the famous Litti-Chokha trio along with aloo (potato) and baingan (aubergine) chokha. The smoky char from the open flame is half the flavour — you cannot replicate it with a sauteed tomato.

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   Choose the right tomatoes: Use 4 large, firm but ripe red tomatoes. Roma or plum tomatoes work especially well because of their lower water content. Avoid soft, bruised or under-ripe tomatoes — soft ones collapse into mush, under-ripe ones taste sour and grassy.

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   Prepare the garlic: Take 3 garlic cloves. Leave the papery skin on for now — roasting in the skin protects the flesh from burning and lets it cook through evenly. Press each clove lightly with the side of a knife to crack the skin.

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   Fire-roast the tomatoes: Place the tomatoes directly on a medium gas flame, holding by the stem end with long tongs. If you have no gas flame, use a hot grill, broiler set to high, or a very hot dry cast-iron pan. Turn every minute or two for even charring.

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   Watch the tomatoes carefully: After 6-8 minutes the skin will be blackened in patches and the flesh underneath will collapse and soften visibly. The juice should bubble out at any cracks. That is the signal they are done.

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   Roast the garlic: At the same time, place the cracked garlic cloves directly on the flame for 1-2 minutes total, turning, until the skin is charred black and the inside feels soft when pressed gently with tongs.

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   Roast the green chillies: Place 2 fresh green chillies on the flame for 30-60 seconds, turning, until lightly blistered and charred. The chilli oils will release into smoky aroma.

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   Let everything cool: Transfer the roasted tomatoes, garlic and chillies to a plate and let cool for 10 minutes. Trying to handle them straight off the flame will burn your fingers, and the tomatoes need time to settle before peeling.

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   Peel the tomatoes: Once cool enough to handle, the charred skin will pull off easily with your fingers or a small knife. Remove all the black skin — it is bitter if left in. Discard the stems.

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    Peel the garlic: The papery skin will slip off the roasted garlic cloves with a gentle pinch. The flesh inside should be soft and tan-coloured.

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    Mash everything together: Place the peeled tomatoes, peeled garlic and the green chillies in a wide bowl. Mash thoroughly with a fork or potato masher. Chokha should be a chunky, rustic mash with some texture, not a smooth puree.

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    Add raw mustard oil: Drizzle 2 tbsp raw mustard oil over the mash. The mustard oil is essential — it provides the pungent backbone that ties the smoky tomato and roasted garlic together. Use raw, not heated, mustard oil for the authentic Bihari flavour.

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    Season: Add salt to taste — start with 1/2 tsp and adjust. Mix everything together by folding gently with the back of a spoon, keeping the texture rustic.

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    Garnish and serve: Sprinkle 2 tbsp of finely chopped fresh coriander over the top. Tomato Chokha is best eaten the same day it is made, while the smoky character is fresh. Serve at room temperature alongside hot litti, baati or simple steamed rice and dal.