Ringna no Orro or Baigan ka bharta gujju style. This is my mom in law’s world famous recipe. Everyone who has eaten this version of the bharta is a fan of her cooking. This is a very common recipe in Gujarat and people relish this with hot rotla (bajra ki roti). This is an almost no cook dish.
All you need is a big and beautiful looking Brinjal/Aubergine/Eggplant. Only cooking you will need for this dish is roasting the Brinjal on open flame. You can also grill it if you like.
Though Brinjal tops the list of vegetables I hate, I loved the smell of this one. Finely chopped onions and green chillies mixed with freshly roasted Brinjals never smelled so good to me. This cooks pretty fast and packs in lots of nutrition with very less fat.
My in laws and most of the bharta lovers enjoy this one with hot bajra roti (called Rotlo in gujarati), garlic chutney, and pieces of Jaggery. You can try this with normal whole wheat rotis too.
- 1 big Brinjal (Aubergine/Eggplant, Baigan, Ringana)
- 1 onion finely chopped
- 1 green chilli finely chopped
- 2 tbp fresh coriander finely chopped
- 1 tsp red chilli powder
- 1 tbsp + ¼ tsp oil
- Salt to taste
Brush the aubergine with ¼ tsp oil and make a vertical slit. Roast on cooktop, or grill in oven grill or barbeque grill. Keep turning it periodically till the Brinjal is charred on all side. Let it cool completely and then peel off and discard the charred skin and the green top. Chop the Brinjal as finely as possible. You can even mash it if you prefer.
In a bowl, combine the chopped Brinjal with rest of the ingredients and mix well. Serve with hot Bajra roti, Garlic chutney and some pieces of Jaggery.