​From lauki to potato: 8 interesting, delicious and healthy chokha recipes from Bihar​

In Bihar’s kitchens, chokha is not just food but a ritual of simplicity. Vegetables roasted, mashed and seasoned with nothing more than mustard oil, salt, green chillies and onions, this rustic preparation has travelled from mud stoves to modern tables without losing its earthy charm. Packed with fibre and nutrients, it is as nourishing as it is flavourful. Each variety brings its own flavour, its own story. Scroll down to explore.

The most enduring favourite. Potatoes roasted on an open flame or boiled till tender are mashed with raw mustard oil into a hearty chokha.

To make it - Take hot boiled potatoes, peel and mash, then stir in onion, green chilli, coriander and oil till creamy but textured. Perfect with litti or even for pairing as a side dish.

Smokey and fragrant, this one is Bihar’s answer to Baba Ganoush. Brinjals are roasted directly on fire till their skins char and the flesh turns soft, then peeled and mashed into a rustic chokha.

To make it - Take roasted brinjal pulp, mix with minced garlic, onion, chilli and oil. In Bihar, it often sits alongside the everyday afternoon plate of daal, bhaat and aloo bhujiya, a combination that defines comfort for most households. Eaten warm, its smoky depth ties the whole meal together.

At the height of tomato season, this chokha turns tangy, bright and hard to resist. Fire-roasting gives them a sweet-sour depth and a rustic smokiness that feels both simple and celebratory.

To make it - Take charred tomatoes, peel, mash, add onion, chilli, salt and oil. It sits beautifully alongside sattu-stuffed litti or even a plain paratha.

A quieter, gentler cousin. Bottle gourd is boiled until soft, then mashed into a mellow chokha that soothes rather than shouts. Its plainness is lifted with a touch of mustard oil and the warmth of jeera.

To make it - Take boiled lauki, drain well, mash, then fold in oil, chilli and jeera. It's easy to make and feels light, cooling and surprisingly nourishing.

Pointed gourd may not be everyone’s favourite, but roasted parwal mashed with onion and oil has a nutty, delicate taste.

To make it - Take parwal roasted or boiled till tender, scoop out the flesh, mash, then mix in onion, green chilli, salt and a drizzle of mustard oil. Paired with plain rice, it brings a quiet sense of home.

Winter mornings in Bihar often begin with this peppery mash. Grated radish is squeezed to remove excess water, then blended with mustard oil, green chilli and coriander.

To make it - Take fresh mooli, grate, squeeze, then toss with chilli, salt and oil. Crisp, sharp and refreshing, it cuts through rich meals with ease. Best paired with warm curries for a winter afternoon.

Bitter gourd lovers swear by this one. When karela is roasted, its sharpness softens and a gentle smokiness comes through. Mashed into chokha - it turns into an earthy side that pairs well with dishes.

To make it - Take karela roasted on flame, scrape out the pulp, mash, then mix in onion, chilli and mustard oil. Served with plain rice, it feels earthy, balanced and cleansing.

A seasonal delight when green peas arrive. Boiled peas are mashed and mixed with garlic, chilli and a generous drizzle of mustard oil. Fresh, sweet and slightly spicy, it captures the taste of winter in every bite.

To make it - Take boiled peas, crush lightly, add minced garlic, chilli and oil. Sweet, spicy, and utterly rustic, it makes every meal feel more complete.