Baingan Bharta | Kathiyawadi Ringan No Oro | Gujarati style Smoked Mashed Eggplant Recipe

Baingan Bharta is one of the popular Vegetarian curries in India where roasted and mashed Eggplant or Brinjal cooked with onion, tomatoes and seasoned with Indian Spices.


Baingan Ka Bharta originated from north Indian and became a popular meal all over India. Every home has its way of making the Baingan Ka Bharta recipe.

Today I am sharing with you the famous Kathiyawadi style Ringan no Oro recipe, which is common in Gujarat. It has a soft texture and earthy flavor.

In this recipe, I roast the eggplant on the stovetop until cooked and tender. Once it cools down, I peeled its skin and mash or chop it finely. I cooked it with onions, tomatoes, garlic, chili, and some spices. Finally, garnish with coriander leaves. I made it tastier by adding a tadka of garlic and red chili powder. 

Baingan is also known as Ringan, Vangi, Eggplant, Aubergine, Brinjal, or Begun. Here Bharta means Mash.

Large big fat brinjals are picked for in this recipe. Traditionally, the Brinjal is grilled on hot charcoal to give that particular earthy smoky flavor to the dish. It brings the best flavor. I don’t have a Charcoal grill at my home, so I prefer to Roast eggplant directly on the stovetop. It gives a similar taste and works well for me.

Make sure you use green onion and green garlic for winter special fresh flavors. You can use regular onion and garlic too. 

One other Variation of this recipe is Raw Ringna no Oro, prepared with mixing perfectly Charred roasted baingan, freshly chopped onions, tomatoes, garlic, a few spices, coriander leaves, and Raw Peanut oil. It has a distinct flavor popular in the Kathiawar region of Gujarat.

Do try this dish, especially for those who do not like to eat Brinjal in any way.

Bajari Na Rotla

Enjoy this delicious Ringan no Oro recipe with Bajra No Rotlo (Pearl Millet Indian Bread) and Lasan Ni Chutney (Garlic Dip) during cold winter days. You can relish it with Roti, Chapati, or Phulka too.

They make a complete Kathiyawadi dish of Ringan no Oro along with Bajra Rotlo, Kadhi, Khichdi, Garlic chutney, Chhaash, Turmeric or Chilli pickle, onion, or Jaggery on the side.

You can refrigerate Baingan Ka Bharta sabzi in an airtight container in the refrigerator for a couple of days.

Here is the video recipe of the baingan bharta recipe : 

You may also like some more winter special Gujarati Recipes :

Do try this tasty Kathiyawadi style Ringan no Oro (Baingan Ka Bharta) Recipe and let me know how it turned out in the comments section. If you like this recipe, then rate the recipe card and share the recipe with your near and dear ones.

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Here is the complete recipe card of the Baingan Bharta Recipe :

Baingan Bharta
Prep time
Cook time
Total time
Baingan Bharta has many fans all over the world. This Baingan Bharta is just one of the several versions of Eggplant Bharta from north India.
Recipe type: Main
Cuisine: Indian
Serves: 3 - 4
  • 500 gm Bharatha baingan
  • ½ cup onion ( fine chopped ) ( 1-2 med size onions )
  • ½ cup tomatoes ( fine chopped ) ( 1-2 med size tomatoes )
  • 1 cup green spring onion
  • ½ cup green garlic (finely chopped with leaves )
  • 1 green chili ( fine chopped )
  • 1 tsp garlic paste
  • ½ tsp red chili powder or add as required
  • 1 tbsp oil
  • Salt as required ( approx. 1 tsp )
  • 3-4 tbsp chopped coriander leaves
  • For Tadka :
  • 1 tsp oil
  • 1 tsp garlic paste
  • ½ tsp red chili powder
Instructions ( 1 cup = 250 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml)
  1. Rinse the baingan (eggplant or aubergine) in water. Pat dry with a kitchen napkin.
  2. Apply some oil all over and keep it for roasting on an open flame.
  3. You can also grill the baingan or roast it in the oven. But then you won't get the smoky flavor of the baingan.
  4. Keep the eggplant turning after 2 to 3 minutes on the flame, so that it's evenly cooked.
  5. Roast the eggplant until completely cooked and tender.
  6. Turn off the flame and allow it to cool for some time.
  7. Peel the skin from the roasted and smoked eggplant.
  8. Chop the cooked eggplant finely or you can even mash it.
  9. In a Kadai or pan, heat oil. Add chopped green chilies and grated garlic. Sauté it for a while.
  10. Then add finely chopped onions. Saute onion till light brown color.
  11. Add chopped green garlic. Saute for 2-3 min.
  12. Add chopped greens of spring onion.
  13. Add some salt. Saute for 3-4 min.
  14. Add the chopped tomatoes. Cook till tomatoes get cooked.
  15. Add red chili powder and mix it well. Cook till oil starts separating from the mixture.
  16. Add the chopped roasted baingan.
  17. Stir and mix the chopped baingan very well with the onion-tomato masala mixture.
  18. Season it with some salt. Stir and cook till oil starts to release.
  19. Turn off flame.
  20. Garlic Tadka