Name: Eggplant choka dip recipe by sarita sharda at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: Eggplant-1 round medium size; Green, yellow and red capsicum 1/2each; potato-1 medium semi boiled; Tomato-1 medium; onion-1 medium; Lemon grass-2 stalks; Green chillies 4; Garlic-2cloves; Lemon wedges-1tbsp; Lemon juice-1tbsp; coconut powder -1tbsp; Oil-3tbsp; Bay leaves-2 medium size; Red chilli powder-1/2 tbsp; Salt-As per taste

Ingredients Serving: 6

Eggplant-1 round medium size
Green, yellow and red capsicum 1/2each
potato-1 medium semi boiled
Tomato-1 medium
onion-1 medium
Lemon grass-2 stalks
Green chillies 4
Garlic-2cloves
Lemon wedges-1tbsp
Lemon juice-1tbsp
coconut powder -1tbsp
Oil-3tbsp
Bay leaves-2 medium size
Red chilli powder-1/2 tbsp
Salt-As per taste

Instructions

Apply oil on eggplant, tomato,potato, capsicum and roast one by one directly on the stove.Peal off and mash or cut them them into very small pieces
Take a wok and add oil.Saute thinly chopped onion. After that add all roasted vegetables. After a minute add lemon grass stack which is already chopped. Add lemon wedges and coconut milk.
Cook till coconut milk finishes.After that add salt and chilli powder.
Let it cool and then grind till coarse paste.
Add lemon juice and serve it on room temperature with various types of breads.

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