In Bihar, naashta (as morning and evening snacks are called) is seasonal. There’s a main dish that is accompanied by a chokha (a chutney) or a ghugni (a legume-based gravy). Chana dal peetha and tamatar ka chokha are Kartik month specials. I’ve also made gud teesi patti, inspired by my dadi’s recipe for gulgulla. (Check the recipes for these in the Recipes section of ELSA Table).
Prick the tomatoes and place on a wire mesh over medium heat and roast for 6-8 minutes. Keep turning the tomatoes so they char evenly. Roast the chillies too.
Let them rest for 5 minutes and then place the tomatoes in a bowl of water and remove the skin. Finely chop the roasted and skinned tomatoes. Save the juice too. Tear the chillies into large bits.
You can use a masher to slightly mash the tomatoes and the peas roughly. Also, if you like your chokha watery you can add a few spoons of water too.
Combine all the ingredients in a mixing bowl. Transfer to a serving bowl.
Refrigerate leftovers
The tomatoes used should be of the juicy variety rather than pulpy.
Chillies will roast in a matter of seconds so do not leave them on the mesh for long Also, keep away from the smoke of charring chillies to avoid a coughing fit.
