Gujarati Odho, is a popular kutchi delicacy and is popularly known as Baigan Bharta in Northern parts of India and Aubergine / Baigan Masala in West. Kutch is in northern part of Gujarat and is surrounded by Gulf of Kutch. Kutch is a dry region and food is usually spicy, which is accompanied with Bajra Rotla (Millet Pancakes) dollop with Makhan (White Butter), Chilly Garlic Chutney and soothing chaas (Butter Milk). Odho is traditionaly made by roasting Brinjal on Sagdi (charcoal). The only difference in the preparation style of Gujarati Odho and Baigan Bharta is, peas are added in baigan bharta. Since my hubby likes peas version I have added peas in my Odho. In Mumbai we usually make odho in winters as the availability of those big brinjals is only during winters. This recipe is for Bhavin who has requested for simple gujarati recipes and is missing mummy ke haath ka khana. I have tried my level best to show simple way of roasting Brinjals. I hope you like it and add this in your experiments in Kitchen;)
2 Big Brinjals / Aubergine / Egg plant
1 Chopped Onion
1 Chopped Tomato
1/2 Cup of Peas
2 Tablespoon of Ginger - Garlic paste
1 Chopped Green Chilly
1 Teaspoon of Coriander - Cumin seed powder
1 Teaspoon of Cumin seeds
1 Teaspoon of Turmeric powder
1 Teaspoon of Red Chilly powder
1 Teaspoon of Garam Masla powder
Pinch of Asafoedita
Salt to taste
1. Prick with fork on Brinjals and then brush oil on them. Since we no longer cook on sagdi (Charcoal), roast brinjals on slow flame on your stove. I prefer roasting it in Oven.
2. Roast till it's charred and soft from inside
3. Once its roasted, let it cool and then remove the skin from the brinjals.
4. Mash the brinjals with fork or you blend it in a food processor and make a smooth pulp
5. My Bachelor friends, here's an easy trick to avoid mess of roasting. Peel the skin from brinjal, cut the brinjals and simply pressure cook it or cook it in a microwave and then mash the brinjals in a food processor.
6. Take a vessel, add oil, asafoedita and cumin seeds. When seeds starts spluttering add onions, Ginger-Garlic paste and chopped green chilly.
7. Saute onions till they are transparent, add chopped tomatoes, turmeric powder, coriander - cumin seed powder, red chilly powder and saute till oil leaves the vessel.
8. Add brinjal pulp and peas, mix well and let it simmer for few minutes and add water if required.
9. In the end garam masala powder and let it cook for 1 Minute time.
Serve with Bajri na Rotla, Chilly Garlic Chutney and Chaas.