Eggplant choka dip | How to make Eggplant choka dip

By sarita sharda  |  26th Mar 2016  |  
4 from 1 review Rate It!
  • Eggplant choka dip, How to make Eggplant choka dipsarita sharda
Eggplant choka dipby sarita sharda
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Video for key ingredients

  • How to make Coconut Milk

About Eggplant choka dip Recipe

This dip is inspired.

Eggplant choka dip, a succulent delicacy which is famous all over the world. Eggplant choka dip is one dish which makes its accompaniments tastier. With the overflow of flavours, Eggplant choka dip has always been everyone's favourite. This recipe by sarita sharda is the perfect one to try at home for your family. It's a get together at home and you realise that you want to make a Eggplant choka dip, just the perfect situation when you realise that you need to know how to make the perfect Eggplant choka dip. So, at that time you can try out this delicious recipe by sarita sharda. The recipe of Eggplant choka dipis very simple and can be made in restaurant style using a few ingredients. The time taken while preparing Eggplant choka dip is 30 minute. This recipe of Eggplant choka dip is perfect to serve 6. Eggplant choka dip is just the appropriate option to prepare when you have a get together or night party at home. And do remember that be it kids or grownups, everyone just absolutely love it. So do try it next time!

Eggplant choka dip

Ingredients to make Eggplant choka dip

  • 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

How to make Eggplant choka dip

  1. 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
  2. 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.
  3. Cook till coconut milk finishes.After that add salt and chilli powder.
  4. Let it cool and then grind till coarse paste.
  5. Add lemon juice and serve it on room temperature with various types of breads.

My Tip:

Apply oil before roasting so that peel will come out nicely.

Reviews for Eggplant choka dip (1)

Sukhmani Bedi2 years ago

yum! would love to see a photo