Recipe: Indian Chaat with Market Vegetables

Recipe by Joseph McCoy, Tabla

Demonstrated at the Westside Farmers Market on Sunday, July 17, 2016


  • Eggplant, cubed (Little Fox Farm)
  • Cherry and beef tomatoes (Cosmos Organic Farm)
  • Corn, removed from cobb (Riverview Farms)
  • Red or white onion (Local Lands)
  • Garam masala
  • Whole cumin
  • Salt
  • Lemon juice
  • Yogurt
  • Sweet chutney
  • Non-fat plain yogurt
  • For the green chutney:
    • Cilantro
    • Mint
    • Garlic
    • Ginger
    • Salt
    • Lemon juice
    • Thai green chiles


  1. Make the green chutney. In a food processor, blend together cilantro, mint, ginger, garlic, salt, lemon juice and green chiles.
  2. Char corn and set aside. Add salt and lemon juice, to taste.
  3. Heat olive oil in a pan. Add whole cumin and fry until brown.
  4. Add eggplant and pan-fry until golden, seasoning with garam masala and salt.
  5. Take eggplant off heat. Stir in corn, lemon juice, raw tomatoes and raw onions.
  6. Drizzle with yogurt and chutneys. Serve.

Community Farmers Markets