Smoky Oro with Warm Bajra Rotla – The Soul of a Gujarati Dinner

Name: Smoky Oro with Warm Bajra Rotla – The Soul of a Gujarati Dinner
Total time: 2100 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 large Brinjal (eggplant); 3 cloves garlic,(for Stuffing); 2 green chillies (for stuffing); 1 medium chopped Tomato; 1 medium chopped Onion; 1 tbsp crushed chilli garlic and ginger; 1 tsp salt; 1/2 tsp Red chilli powder; 1/2 tsp turmeric powder; 1 tsp coriander powder; 1 tbsp oil; 1/2 tsp Cumin seeds; 1/2 tsp Asafoetida; 2 tbsp, chopped Fresh coriander; 1 tbsp Lemon juice; 150 grams Pearl millet flour; 1/2 tsp salt; Water as required; Required Ghee (to apply on rotla); 1 Masala onion ring; Garlic chutney,as per taste; 2-3 pcs sukhdi/gor papdi; 1 glassful of buttermilk

Sangita Vyas @Sangit

Kenya

#CA2025
#GujaratiDinner
#SubjiForDinner

Ringan No Oro, a smoky roasted brinjal specialty, pairs beautifully with thick and wholesome Bajra Rotla. Light yet nourishing, this sabji is especially preferred for dinner. Together, they embody the soul of Gujarati tradition and rustic comfort.

Ringan Oro with Bajra Rotla - A Rustic Gujarati Delight

#CA2025
#GujaratiDinner
#SubjiForDinner

Ringan Oro with Bajra Rotla - A Rustic Gujarati Delight

Sangita Vyas @Sangit

Kenya

#CA2025
#GujaratiDinner
#SubjiForDinner

Ringan Oro with Bajra Rotla - A Rustic Gujarati Delight

#CA2025
#GujaratiDinner
#SubjiForDinner

Ringan Oro with Bajra Rotla - A Rustic Gujarati Delight

Saved

Ingredients

35 minutes

2 servings

For Ringan Oro
1large Brinjal (eggplant)
3 clovesgarlic,(for Stuffing)
2green chillies (for stuffing)
1medium chopped Tomato
1medium chopped Onion
1 tbspcrushed chilli garlic and ginger
1 tspsalt
1/2 tspRed chilli powder
1/2 tspturmeric powder
1 tspcoriander powder
For Tempering
1 tbspoil
1/2 tspCumin seeds
1/2 tspAsafoetida
2tbsp, chopped Fresh coriander
1 tbspLemon juice
For Bajra Rotla
150 gramsPearl millet flour
1/2 tspsalt
Water as required
Required Ghee (to apply on rotla)
Accompanied with
1Masala onion ring
Garlic chutney,as per taste
2-3 pcssukhdi/gor papdi
1glassful of buttermilk

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Steps

35 minutes

1

Slit the brinjal, stuff with 3 garlic cloves and 3 green chilli, then roast directly on gas flame until charred. In the meantime make other ingredients ready.
2
3

Let the brinjal cool down,then Peel the skin, mash it, and set aside.
4

Now heat oil in a pan, add Cumin seeds, asafoetida,crushed garlic, green chilli, and ginger, sauté for 30 seconds.
5

After that add chopped onion and tomato, cook until soft.
6

Add salt, red chilli powder, turmeric, coriander powder, sauté until oil releases.
7

Add mashed brinjal, mix well, cover the pan and cook for 2-3 minutes.
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9

Lastly add lemon juice and fresh coriander. Oro subji is ready.
10

For Bajra Rotla: Mix bajra flour and salt, add water little by little to knead a soft dough.
11

Take a portion, press and flatten by hand or rolling pin on a wooden board.
12

Roast on a clay tawa until both sides are cooked and slightly charred.Apply ghee on hot rotla. Serve when hot.
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14

Our Gujarati dinner Ringan oro and bajra Rotla are ready. Serve with masala onion rings,garlic chutney and buttermilk. Lastly,dinner is always incomplete without a piece of sweet, so I served sukhdi or gor papdi.