Ollo in Gujarati and baigan bhartha in Hindia-English

baigan bhartha 2-3 people

4 italian eggplant (palm size)
green onions
3 garlic clove
1 big tomato
green chillies
ginger
coriander leaves for garnishing



-cut the green onions small in size.
-chop the tomato to small pieces
-make as paste of ginger+green chillies+garlic. We wont be using red chilli powder.


-wash the eggplants and wipe it with a paper towel.
-do not take off its stem- this will help you hold the eggplant while roasting.
-brush it with oil(with your hand) and make few piercings using knife.
-roast the eggplants(one at a time) on the gas burner(put a small grill to give the eggplants a surface.)
-you will need to turn the eggplant upright and sideways for proper roast.
-remove the roasted skin of all the eggplants and then mash the eggplants to pulp

-now take a pan and heat the oil(3-4 teaspoon) enough to accomodate all the onions and the paste.
-put aesofotida powder ,then little turmeric powder and turn low the heat.
-add the greenchilli+ginger+garlic paste -dont let it turn brown.
-add the green onions and then the salt.
-little coriander(+cumin) powder + garam masala.
_then add tomoato pieces
-stir until tender
-add the mashed eggplant pulp and stir well for 10-15 mins.
-garnish with coriander leaves