Murtani Is The Most Delicious Choka

Murtani or pepper choka is the choka of all chokas. With roasted bhaigan, tomatoes and ochroes, there is little left to want in this smoky and savoury side dish. Add as much or as little hot pepper as you would like. The choka is herbaceous, spicy and seasoned. Serve with sada roti for a delightful lunch or dinner.

MURTANI

Yields: 6 Servings

Total Time: 1 hr

INGREDIENTS

• 1-one pound bhaigan or eggplant 
• 6 ochroes 
• 4 large tomatoes 
• 1 head garlic 
• 4 pimentos  
• 1 hot pepper 
• 1 large onion 
• 2 to 3 pimentos 
• 1 tablespoon oil 
• 1 tablespoon salt 
• 10 leaves chandon beni, finely chopped
  
• For chunkay: 
  • 2 tablespoons oil  
  • 1 clove garlic, grated 
  • 1 teaspoon finely chopped onion

DIRECTIONS

1. Roast the eggplant, ochroes, tomatoes, garlic, onion, hot pepper and pimentos for 30 to 45 minutes on low to medium heat on a wire rack over an opened flame on your stovetop. Vegetables should become charred and fully cooked through.
2. Remove skin and stem of eggplant then, add the flesh to a medium bowl.
3. Remove the skins of the garlic and onion and then, add to the medium bowl. Remove the ochro stems and tips and add to the same bowl. Then, add tomatoes, pimentos and hot pepper. Adjust the amount of hot pepper you add according to your preference.
4. Using a pestle, pound vegetables until they are completely crushed and well-combined.
5. Then, add salt to taste and chandon beni.
6. For the chunkay, heat a ladle with oil over your stove top fire and add garlic and onion.
7. When garlic and onion turn golden-brown, add to the murtani.
8. Mix until well-combined.
9. Serve with sada roti.

About Post Author

Sandra Sookdeo

Sandra has been cooking recipes learned from her mother, Ruth, and her family. These recipes have been handed through generations over the years. Sandra continues to pass down her and her mother’s traditional cooking methods and recipes to her daughters.

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