Sometimes, you crave something that is quick to prepare and leaves a lingering, delicious taste. If you are thinking along those lines, *Aloo-Tamatar Chokha* (a spiced potato and tomato mash) is the perfect option for you.

This is a very popular dish from the UP-Bihar region. It takes very little time to make and doesn't require a long list of spices. Its standout features are its smoky flavor and the distinct aroma of raw mustard oil. Let’s look at the incredibly easy recipe for making it.

**Ingredients Required for Chokha**
Boiled potatoes: 3 to 4
Tomatoes: 2 large (red and ripe)
Onion: 1 (finely chopped)
Garlic: 4-5 cloves (finely chopped)
Green chilies: 2 (finely chopped, or to taste)
Mustard oil: 1 tablespoon (raw oil gives the *chokha* its authentic flavor)
Fresh coriander leaves: 2 tablespoons (finely chopped)
Salt: To taste
Lemon juice: Half a teaspoon (optional, if you prefer it a bit tangier)

**Easy Method to Make Chokha**
First, place a wire rack or roasting grate over the stove burner and roast both tomatoes over medium heat. Keep turning the tomatoes occasionally so they roast evenly on all sides. Once the skin starts turning black and the tomatoes feel soft inside, turn off the heat.
When the tomatoes are cool enough to handle, gently peel off the charred skin. The roasted tomatoes lend a wonderful, earthy, smoky flavor to the *chokha*.

Now, place the boiled potatoes and roasted tomatoes in a large bowl. Mash them thoroughly using your hands or a potato masher. Be careful not to mash them into a completely smooth paste; leaving small chunks of potato and tomato enhances the true enjoyment of the *chokha*. Now, add the finely chopped onion, garlic, green chilies, and fresh coriander to this mixture. Raw mustard oil is the soul of *chokha*; add a spoonful of it along with salt to taste. You can also add lemon juice to further enhance the tanginess.

Now, mix everything thoroughly using a spoon or your hands. Your spicy, tangy, and smoky potato-tomato *chokha* is ready to eat. You can enjoy it with piping hot *roti*, *paratha*, *sattu litti*, or simply with *dal-chawal*.

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