Ingredients:
2 large baingans/tomatoes/aloo
1 cup onions, chopped
1 teaspoon green chillies, chopped
1 teaspoon garlic, chopped
3 tablespoons coriander leaves, chopped
2 teaspoons mustard oil
1 teaspoon lemon juice
Salt to taste

Preparation:

For baingan chokha: Rinse the baingans in water. Hold them directly over the stove and keep turning every 2 minutes on the flame, so that they get evenly roasted. Immerse them in a bowl of water till cool. Then peel it and chop the inside. Put the chopped baingan in a mixing bowl.

For tomato chokha: Rinse tomatoes in water. Hold them directly over the stove and keep turning every 2 minutes on the flame, so that they get evenly roasted.

Once the tomatoes cool, remove the charred skin and chop them. Put the chop tomato in a mixing bowl.

For aloo chokha: Boil aloos with salt till they are cooked. Peel and mash them. Then add aloo in a mixing bowl.

Add onions, green chillies, garlic, coriander leaves, mustard oil, lemon juice and salt for all the three chokhas and mix well.

Serve with Litti.