Gujarati Oro Recipe | Baingan Bharta with No10 Spice
Smoky Gujarati Oro, also known as Baingan Bharta, made the traditional way by roasting aubergine directly over the gas flame.
Yes, it made a mess. Yes, the wife was not happy. But the flavour was worth it 😂
Cooked slowly with cumin seeds, onions, spring onions, tomatoes and the No10 Spice set, then served with fresh homemade rotis.
Proper Gujarati comfort food.
Recipe
Ingredients
For the Oro / Baingan Bharta:
1 large aubergine
2 tbsp oil
1 tsp cumin seeds
1 onion, finely chopped
2 spring onions, chopped
2 tomatoes, chopped
1 tsp No10 Spice Turmeric Powder
1 tsp No10 Spice Red Chilli Powder
1 tsp No10 Spice Coriander & Cumin Powder
1 tsp No10 Spice Naram® Masala
Salt to taste
Fresh coriander, optional
For the roti:
Chapati flour
1 tsp oil
Boiled water
Extra flour for rolling
Method
Roast the aubergine directly over a gas flame until the skin is fully charred and the inside becomes soft and smoky.
Leave it to cool slightly, then peel off the burnt skin.
Mash the roasted aubergine and mix in a little of the No10 Spice set.
In a saucepan, heat the oil and add the cumin seeds.
Add the chopped onions and cook until soft.
Add the spring onions and cook for another few minutes.
Add the tomatoes and cook until they soften down.
Add the No10 Spice Turmeric Powder, Red Chilli Powder, Coriander & Cumin Powder and Naram® Masala. Mix well.
Add the mashed aubergine into the saucepan and stir everything together.
Cook slowly on a low heat until the flavours come together and the Oro becomes rich and soft.
For the roti, add chapati flour to a bowl with 1 teaspoon of oil.
Slowly add boiled water and mix into a dough.
Knead until smooth, then cut into small balls.
Roll each ball flat and round, then cook on the stove until cooked through with light brown spots.
Serve the smoky Oro hot with fresh homemade roti.