This is an authentic Gujarati dish called Olo or Baingan Bharta. Many of you already know Baingan is Eggplant or Brinjal. In Gujarat, India, during winter months every family makes this at least few times. People go to farms and cook it on barbecue. This curry is eaten with Bajri roti (Pearl millet roti), Khichdi (rice cooked with split moong), Chhas (buttermilk) and slices of onion on the side. Just writing about it is my mouthwatering….yummy! This recipe serves around 3 people.
Preparation time: 15 minutes
Cooking Time: 20-50 minutes depending on cooking medium
2 big eggplant
2 big onion or 1 bunch of spring onion finely chopped
1 big tomato finely chopped
4-5 garlic cloves finely chopped or grated
Oil for cooking
1 tsp cumin seeds
Small pinch of asafetida
1 tsp red chili powder
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp garam masala powder
Salt to taste
1. Wash and dry eggplant with kitchen towel. Make a lengthwise cut on one side, rub oil on the skin and bake at 350ºF for one hour or until eggplant are completely soft. You can use air fryer and roast eggplant at 400F for 20-25 minutes. You can also use barbecue to cook eggplant. When ready, let it cool outside for few minutes. When it is easier to handle, peel off the skin. Chop it fine or you can just mash it. You can prepare this ahead of time, it stays good for a day or two in fridge in cold countries.
2. Chop all the vegetables.
3. Heat oil in a pan. Add cumin seeds and sauté until golden brown. Then add asafetida and chopped onion, sauté for 2-3 minutes until onions are translucent. Then add chopped tomato and garlic. Sauté for 3-4 minutes on medium heat stirring 2-3 times in between. While tomato are cooking, add chili powder, coriander powder, turmeric powder, garam masala and mix well. When tomato softens, add mashed eggplant, salt and mix well. Let it simmer on low for 5-7 minutes until all the flavour blends together. You can cook this in clay pot. First add oil to clay pot. Then put clay pot on stove (gas) and turn on heat on medium. When oil is hot, follow same process as give earlier. Use wooden or silicon spatula to stir.
4. Garnish with coriander leaves. I also poured hot oil with chili powder on top for extra taste. Serve when hot. Enjoy this spicy, flavourful dish with barja or jowar roti, khichdi, masala chhas and sliced onion or salad on the side.
Hope you like this authentic dish. Try cooking it and let me know your comments 🙂
Also let me know if you have any questions regarding the dish.
You can check out other Gujarati recipes on my website.
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