Kathiawadi Ringan Nu Dahiwalu Bhartu or Oro or Dahi Baingan Bharta, is the most well-known traditional winter dish from Kathiawad, Gujarat, and it’s part of Kathiawadi thali menu. It is made using roasted smokey eggplant, dahi, along with a green paste consisting of green onions/ scallions, garlic, and spices.
It is traditionally served with lasan ni chutney and bajara no rotlo. It can be eaten as a spread with pita bread or as a dip with crackers like hummus or middle eastern eggplant dips. This dish is exotic due to the distinct explosion of flavors in the dip or oro. This is one of the best winter dishes.
Gujarati food has a wide range of flavors and levels of heat, depending on a family’s preferences and the Gujarati region to which they are native. The five principal Gujarati regions—North Gujarat, Kathiawad, Kachchh, Central Gujarat, and South Gujarat—each add their own distinctive flavor to Gujarati cuisine. Many Gujarati foods have unique sweet, salty, and spicy flavors all at once.
The severe and dry climate in Kathiawad causes a low vegetation zone. So, the most common ingredients in recipes are potatoes, millets, tomatoes, and eggplant. The main dish of this cuisine, known as farsan (a collection of snacks), has influenced Gujarati heritage. But very few people are aware of Gujarat’s delicious and generous thalis. One such thali is the Kathiyawadi Thali, which may be traced back to Gujarat’s Western Kathiawar Peninsula. Kathiawadi Thali, sometimes referred to as the spicy cousin of Gujarati Thali, makes liberal use of onion and garlic.
Ingredients
• 1 big Eggplant
• 2-3 Green Chilis
• 2-3 Garlic Cloves
• Few Drops of Oil for Applying
For Paste
• ¼ cup Green Onion Chopped
• ¼ cup Green Garlic Chopped(opt.) or 2-3 cloves Garlic
• ½ Inch Piece of Ginger
• 2-3 Green Chilis
• ½ Cup Chopped Coriander Leaves
Ingredients for Mixing
• 1 cup Whisked Greek Yogurt/Thick Dahi
• 1 tsp Roasted Cumin Powder
• 1 tsp Salt
• ¼ cup Green Onion Strings Chopped
• ¼ Cup Chopped Coriander Leaves
Tempering
• 2-3 tbsp Mustard Oil
• ¼ tsp Cumin Seeds
• ¼ tsp Mustard Seeds
• Pinch Of Hing/Asafetida
• Chopped Coriander & Green Onion for Garnishing
• Pinch of Red chili Powder for Sprinkling
Method
1. Clean and wash the eggplant, then slit it lengthwise about 2-3 times, adding the garlic and green chilies as you go.
2. Apply oil and roast it directly over the open flame until soft.
3. Remove the skin of smoked eggplant, chop the pulp and keep aside.
4. Add the paste ingredients to a small blender jar, blend it, and create a coarse paste.
5. In a mixing bowl, combine yogurt with smoked eggplant pulp, prepared green paste, cumin powder, salt, and finely chopped green onions. Mix it well.
6. In a small pan, heat the oil for the tempering. Add the mustard seeds, cumin seeds, and let them crackle. Add the hing. Pour the tempering over the dahi-eggplant mixture.
7. Serve over Bajara roti and garnish with chopped scallion, coriander leaves, and a pinch of red chili powder.
8. If you can’t find a large eggplant, you can use a little eggplant and roast it in the same way.
Tips
• If the curd/dahi is thin, hung it for few hours and use.
• If you can’t find fresh green garlic, use garlic cloves otherwise.
• You can eat it as a nutritious alternative to hummus or Middle Eastern eggplant dips with crackers or pita bread.
• If you want it without oil, skip tempering.
- 1 big Eggplant
- 2-3 Green Chilis
- 2-3 Garlic Cloves
- Few Drops of Oil for Applying
- For Paste
- ¼ cup Green Onion Chopped
- ¼ cup Green Garlic Chopped(opt.) or 2-3 cloves Garlic
- ½ Inch Piece of Ginger
- 2-3 Green Chilis
- ½ Cup Chopped Coriander Leaves
- Ingredients for Mixing
- 1 cup Whisked Greek Yogurt/Thick Dahi
- 1 tsp Roasted Cumin Powder
- 1 tsp Salt
- ¼ cup Green Onion Strings Chopped
- ¼ Cup Chopped Coriander Leaves
- Tempering
- 2-3 tbsp Mustard Oil
- ¼ tsp Cumin Seeds
- ¼ tsp Mustard Seeds
- Pinch Of Hing/Asafetida
- Chopped Coriander & Green Onion for Garnishing
- Pinch of Red chili Powder for Sprinkling
- Clean and wash the eggplant, then slit it lengthwise about 2-3 times, adding the garlic and green chilies as you go.
- Apply oil and roast it directly over the open flame until soft.
- Remove the skin of smoked eggplant, chop the pulp and keep aside.
- Add the paste ingredients to a small blender jar, blend it, and create a coarse paste.
- In a mixing bowl, combine yogurt with smoked eggplant pulp, prepared green paste, cumin powder, salt, and finely chopped green onions. Mix it well.
- In a small pan, heat the oil for the tempering. Add the mustard seeds, cumin seeds, and let them crackle. Add the hing. Pour the tempering over the dahi-eggplant mixture.
- Serve over Bajara roti and garnish with chopped scallion, coriander leaves, and a pinch of red chili powder.
- If you can't find a large eggplant, you can use a little eggplant and roast it in the same way.
If you can't find fresh green garlic, use garlic cloves otherwise.
You can eat it as a nutritious alternative to hummus or Middle Eastern eggplant dips with crackers or pita bread.
If you want it without oil, skip tempering.
