Learn how to make Burnt Aubergine in Yoghurt (Dahi Varo Oro). Flame-grilled aubergine, crunchy veg and yoghurt. A delicious Indian BBQ dish!
Burnt Aubergine in Yoghurt (Dahi Varo Oro) is a treasure of a dish hailing from the Kathiawar Peninsula in Gujarat, western India.
It boasts big flavours, but requires very few ingredients in comparison to most Indian dishes of its calibre. You might like to think of it as a distant cousin of Baingan Bharta, without the complex list of ingredients.
This burnt aubergine dish is…
- Vegetarian
- Gluten free
- Easy to veganise
- Great for parties and barbecues
What is Burnt Aubergine in Yoghurt (Dahi Varo Oro)
Flame-grilled aubergine and crunchy peppers tossed with cooling yoghurt.
This is a dish typical of Gujarati farming communities along the Kathiawar peninsula of western India.
If you’re unfamiliar with this style of Indian village food, you might like to think of Dahi Varo Oro as a spiced yoghurt dip, although in reality, it’s eaten more like a cold curry.
How to serve this Burnt Aubergine in Yoghurt (Dahi Varo Oro)
Serve it cold alongside your favourite Indian flatbread – millet or sorghum rotla are most traditional, but this tastes incredible with just about any type of unleavened bread.
This traditional Roti (chapati) is an ideal accompaniment.
If you like the smoky flavours of Baba ghanoush, this will be your new go-to Indian dish.
It even works well as a dip for parties, picnics and barbecues!
Can I make this burnt aubergine curry ahead of time?
Yes. Prepare the dish in full ahead of time and refrigerate for up to 48 hours. Stir well before serving.
How to make this Indian curry recipe vegan
Simply substitute the yoghurt in this recipe with an unsweetened plant-based yoghurt of your choice.
Is it gluten free?
This recipe is naturally gluten free, although you will need to check the asafoetida does not contain wheat flour. Some brands do. If so, simply omit or use a different, suitable brand.
More Indian dishes you might like
- Thepla (Fenugreek Flatbread)
- Muthiya (Crispy Indian dumplings)
- Khichdi (rice and lentils)
- Gujarati Daal
Step-by-step instructions for making Burnt Aubergine in Yoghurt (Dahi Varo Oro)
Note: This recipe calls for the aubergines to be cooked over a gas flame. Alternative cooking methods such as barbecuing are possible, but I find this technique yields the best results. If you choose to cook under a grill, in a griddle pan, or in the oven or air fryer, the flavours will not be the same.
1. Fire-roast the aubergines over a gas hob
Use a fork to dock holes all over the aubergines. Rub each one with a small amount of oil and then place onto a trivet set over a gas burner.
Switch the flame on and allow the aubergines to roast directly on the fire until charred and blackened all over, about 12-14 minutes per aubergine.
Turn every 5 minutes or so using a pair of metal tongs. If you have multiple burners and trivets you can do all of them at once, otherwise you may need to work in batches.
The aubergine skin should be completely blackened and brittle. The should be cooked through completely. It’s almost impossible to overcook them, so if you’re unsure about whether they’re done or not, give them another 5 minutes anyway.
Keep the windows open all the time as the kitchen will get very smoky. Alternatively, barbecue the aubergines outside. You can also grill them under a domestic grill, but the final dish will not be as smoky and delicious as it should be.
2. Cool the aubergines and scrape out the flesh
Once blackened, set the aubergines onto a plate and allow to cool for 15 minutes. Use a sharp knife to split the (still warm) aubergines lengthways down the centre.
Use a spoon to scrape the as much of the creamy flesh from inside as possible. Discard the blackened skins. Roughly chop the aubergine flesh and set aside.
3. Sauté the vegetables
Heat 1 tablespoon oil in a large, non-stick pan. Add the minced garlic, peppers and onion. Sauté over a very high heat for 1-2 minutes.
The vegetables should still be quite crunchy. Add the aubergine and salt and stir well. Allow the mixture to cool for 15 minutes.
4. Add the yoghurt and coriander
To the cooled mixture add the yoghurt and coriander. Stir to combine and set aside.
5. Temper the spices and add to the dish
In a very small pan, heat the remaining 2 tablespoons oil until smoking hot.
Switch the heat off and then quickly add the cinnamon, cloves, cumin, curry leaves (stand back, they pop), asafoetida and red chillies. Stir for 10-15 seconds, allowing the ingredients to cook in the residual heat of the oil.
Pour this over the burnt aubergines in yoghurt, along with a garnish of coriander (optional). Stir briefly. Refrigerate for at least 30 minutes before serving, or up to 48 hours.
Burnt Aubergine in Yoghurt (Dahi Varo Oro) Recipe | Vegetarian Aubergine Curry
Dahi Varo Oro (Burnt Aubergine in Yoghurt)
Flame-grilled aubergine and crunchy peppers tossed with cooling yoghurt. This is a dish typical of Gujarati farming communities along the Kathiawar peninsula of western India. Serve it cold alongside your favourite Indian flatbread - millet or sorghum rotla are most traditional, but this tastes incredible with just about any type of unleavened bread. If you like the smoky flavours of Baba ghanoush, this will be your new go-to Indian dish. It even works well as a dip for parties, picnics and barbecues.
Ingredients
To roast the aubergines
- 4 large aubergines (eggplant)
- 1 tsp oil (any neutral)
For the rest of the dish
- 3 tbsp oil (any neutral), divided
- 4 large cloves garlic, minced
- 1 1/2 bell peppers (single or mixed colours)
- 1 medium-sized red onion
- 2 tsp salt
- 5cm cinnamon stick
- 3 cloves
- 1/2 tsp cumin seeds
- 8-10 fresh curry leaves
- 1/8 tsp asafoetida
- 1 hot red chilli, finely sliced
- 500g Greek yoghurt
- 30g fresh coriander, chopped
Instructions
- Use a fork to dock holes all over the aubergines. Rub each one with a small amount of oil and then place onto a trivet set over a gas burner. Switch the flame on and allow the aubergines to roast directly on the fire until charred and blackened all over, about 12-14 minutes per aubergine. Turn every 5 minutes or so using a pair of metal tongs. If you have multiple burners and trivets you can do all of them at once, otherwise you may need to work in batches. The aubergine skin should be completely blackened and brittle. The should be cooked through completely. It's almost impossible to overcook them, so if you're unsure about whether they're done or not, give them another 5 minutes anyway. Keep the windows open all the time as the kitchen will get very smoky. Alternatively, barbecue the aubergines outside. You can also grill them under a domestic grill, but the final dish will not be as smoky and delicious as it should be.
- Once blackened, set the aubergines onto a plate and allow to cool for 15 minutes.
- Use a sharp knife to split the (still warm) aubergines lengthways down the centre. Use a spoon to scrape the as much of the creamy flesh from inside as possible. Discard the blackened skins. Roughly chop the aubergine flesh and set aside.
- Heat 1 tablespoon oil in a large, non-stick pan. Add the minced garlic, peppers and onion. Sauté over a very high heat for 1-2 minutes. The vegetables should still be quite crunchy. Add the aubergine and salt and stir well. Allow the mixture to cool for 15 minutes.
- To the cooled mixture add the yoghurt and coriander. Stir to combine and set aside.
- In a very small pan, heat the remaining 2 tablespoons oil until smoking hot. Switch the heat off and then quickly add the cinnamon, cloves, cumin, curry leaves (stand back, they pop), asafoetida and red chillies. Stir for 10-15 seconds, allowing the ingredients to cook in the residual heat of the oil. Pour this over the burnt aubergines in yoghurt, along with a garnish of coriander (optional). Stir briefly before serving.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 398Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 22mgSodium: 1174mgCarbohydrates: 56gFiber: 13gSugar: 23gProtein: 15g
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If you like Burnt Aubergine in Yoghurt (Dahi Varo Oro), you’ll love my recipe for Onion Bhaji using leftover bread!
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