Murtani, also known as upar gaar or pepper choka is a spicy side dish or condiment that’s popular in Trinidad. Whenever cooking outdoors over a wooden stove, gas burner or cooking along the banks of a river, murtani is sure to be on the menu.

With East Indian origins, it has evolved in Trinidad based on the availability of ingredients.

Murtani is a harmonious blend of roasted eggplant, tomatoes, ochro, onion, hot pepper, and garlic. Each ingredient, charred to perfection over an open flame, imparts a depth of robust and nuanced flavor. The smoky sweetness of the roasted vegetables melds seamlessly with the fiery kick of the hot pepper, creating a fiery condiment that opens the appetite.

How to make the perfect murtani?

The preparation of Murtani is a labor of love, requiring patience and attention to detail. After roasting the vegetables to charred perfection, the skins are carefully removed(except ochro) leaving the tender flesh of the eggplant and tomatoes. The ingredients are then mashed together in a bowl, mortar or food processor(if in a time crunch), creating a chunky paste that is smooth yet delightfully chunky. A generous sprinkling of salt or the addition of chopped culantro adds the perfect balance of seasoning, while a drizzle of hot oil infuses the dish with the final flavor.

How do I eat murtani/upar gaar/pepper choka?

It is perfect alongside curry duck or as a flavorful accompaniment to a variety of curries and stews. served alongside curry duck, scooped up with roti for breakfast, or enjoyed as a condiment to other popular curries and stews, it adds a burst of flavor to any meal. Its fiery heat and complex flavors complement a wide range of dishes, making it a beloved staple.

Ingredients You Will Need for Murtani/Upar Gaar/Pepper Choka:

Eggplant
Tomatoes
Ochro (okra), young
Onion, optional
Hot pepper, to taste
Garlic
Salt
Culantro, (bandhania), chopped, optional
Extra virgin olive oil

How to make murtani/upar gaar/pepper choka?

Prepare the Vegetables: Roast the eggplant, tomatoes, ochro, onion, hot pepper, and garlic over an open flame until charred on all sides.
Remove Skin: Once roasted, carefully peel the skin off the eggplant, tomatoes, onion, and garlic.
Mash the Ingredients: Place all the roasted vegetables in a bowl or mortar and mash until smooth yet slightly chunky.
Season the mashed vegetables with salt and chopped culantro, according to taste.
Heat oil in a small frying pan until hot.
Pour oil over mashed vegetables and mix well to combine.

Is upar gaar very spicy?

While the original intention was to create a fiery & tasty side dish, you can adjust the amount of heat or hot peppers added to the dish. To eliminate the heat leaving the taste of the hot pepper, using gloves remove the seeds.

What type of hot peppers are used to make murtani/upar gaar/pepper choka?

In Trinidad, we have several options, including scotch bonnet, congo pepper, habanero, 7 pot pepper, ghost pepper and wiri wiri pepper. As you may know, the 7-pot pepper and ghost pepper are very high on the Scoville scale, which means they are not for the lighthearted. As we say, they will put hairs on your chest! Use with caution and prevention is better can cure.

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