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Aubergine Orro

Aubergine Orro રીંગણનો ઓરો

Course: Side Dish
Cuisine: Gujarati, Indian
Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 55 minutes
Servings: 3 people
This dish is generally served with daal and not kadhi . Freshly roasted papad are a great accompaniment.
Print Recipe


  • 2 Large aubergines Light and firm(when tapped on the outside, should sound hollow) and should have a taut skin
  • 1 Large Onion or bunch of spring onion
  • 4 cloves garlic
  • 1 tbsp paste of 2-3 green chillies and half inch ginger
  • 2 large Ripe tomatoes skinned and chopped finely
  • 2 tbsp Vegetable oil
  • 1 tsp Mustard seeds રાઈ
  • Half tsp Ajwain seeds અજમો
  • Few grains fenugreek seeds મેથી દાણા
  • pinch asafoetida હીંગ
  • 2 tsp dhana-jeeru powder ધાણા જીરુ
  • Salt to taste
  • 1 tsp sugar optional
  • 2-3 sprigs Fresh coriander finely chopped


  • Cut aubergines lengthwise and score the skin side, 4-5 times.
  • Place aubergines with flesh side down in a large greased non-stick tray. Lightly grease the skin of the aubergines.
  • Cook the aubergines under hot grill for about 20-30 minutes until the skin is crinkled and can be easily peeled off. Whole aubergines can also be roasted directly on the gas flame until the skin chars and crinkles.
  • Leave to one side for 10 minutes before peeling the charred skin off the flesh.
  • Chop the onions and garlic.
  • Discard the scorched skin and chop up the cooked pulp.
  • Heat oil in a pan and add mustard, ajwain and fenugreek seeds, in that order. Add asafoetida when seeds start to splutter and then quickly add the garlic and the onions. Fry on a medium heat until translucent.
  • Add chilli and ginger, and fry for 20 seconds and next add the chopped aubergine pulp. Add the dhana-jeeru. Roast for a minute more.
  • Add finely chopped ripe tomatoes (fresh or frozen). See the 'Top Cooking Tips' page, point 5 for frozen tomatoes.
  • Add salt to taste and sugar if using, mix well.
  • The orro should have a chunky consistency with a bite.
  • Garnish with the chopped coriander before serving.


A tasty dish to eat with Rotlis or on its own.