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Dahi Varo Oro or Dahi Baingan Bharta, is a traditional winter dish from Kathiawad, Gujarat. It is made using smoky roasted eggplant, yogurt, lasan ni chutney and fresh herbs.
Ringan nu dahiwaru bhartu is an authentic dish and is especially popular amongst the farming community during the winter season. It can be a part of a Gujarati thali menu and Kathiyawadi thali menu.
Earthy smoked aubergine puree defines this dish and blends beautifully with the spices, herbs and yogurt.
Fresh coriander, garlic and peanut oil add a lovely flavour to oro and yogurt tones down the heat from the fresh green chilli and garlic chutney.
If you're already a fan of baingan bhartha or baba ghanoush, you need to give this traditional Gujarati dish a try!
Oro recipe seems similar to Baingan Bhartha in the first instance but but I would say taste-wise they are quite different. Both are prepared with burnt aubergine as the base, but in baingan bharta the aubergine is further cooked with an onion, garlic, tomato masala. In oro, the charred aubergine is simply mixed in with the other ingredients and no further cooking is involved.
Oro is served at room temperature whereas bhartu is served hot.
Other Gujarati aubergine shaak you might like to try are: Ringan Valor Nu Shaak, Ringan Bateta Nu Shaak or Ringan Palita.
Ingredients
Be sure to check out the full recipe and ingredient list below.
Aubergine/Eggplant - cooked on an open flame until the skin is charred and the flesh is tender.
Yogurt (dahi) - any natural plain yogurt. During the summer months, I often use homemade Indian dahi.
Garlic Chutney - I use my homemade Gujarati lasan ni chutney.
Green garlic - known as lilu lasan or spring garlic.
Green Chillies
Peanut Oil
Coriander/Cilantro
Salt
Serving Suggestions
Dahi varo oro is best served with hot pearl millet flatbread (Bajri no Rotlo), Mag Nu Shaak and Lasaniya Gajar as a main meal.
It can be served as starter dip with crackers or toasted pitta bread too.
Storage
Store dahi varo oro in an airtight container and keep refrigerated for up to 3 days.
I do not recommend freezing this recipe as the aubergine will loose texture upon defrosting.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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📖 Recipe
Ringan Dahi Varo Oro (Smoky Aubergine with Yogurt)
Dahi Varo Oro or Dahi Baingan Bharta, is a traditional winter dish from Kathiawad, Gujarat. It is made using smoky roasted eggplant, yogurt, lasan chutney and coriander.
Ingredients
- 1 big aubergine
- 2 tablespoon green garlic
- 2 tablespoon garlic chutney
- 1 medium green chilli chopped
- 2-3 tablespoon peanut oil
- 2-3 tablespoon yogurt
- 4-5 tablespoon coriander finely chopped
- salt to taste
Instructions
- Wash aubergine and pat dry.
- Roast the aubergine on an open flame until the skin is charred and the flesh is tender.
- Once charred, remove from the fire and allow the aubergine to cool.
- Once cooled, peel away the skin and mash the flesh with a fork or blender.
- Mix well with all the other ingredients.
- Serve at room temperature with peanut oil drizzled on top and a sprinkle of red chilli flakes.
- Serve with rotla, chaas and more garlic chutney.
Video
Notes
For a vegan version, skip the yogurt or use dairy-free yogurt.
Nutrition
Serving: 1serving | Calories: 52kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 29mg | Potassium: 28mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 45IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 0.1mg
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeNote – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in July 2016.
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