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Cook Time 15 minutes
Ingredients Method

Ingredients
  

  • 1 medium sized aubergine/bhartha nu ringan to yield 1 cup of roasted mashed aubergine
  • 1 +1/2 cup hung yogurt hung for 4 hours
  • 1/2 cup spring onions chopped
  • 1/4 cup coriander finely chopped
  • 1/4 cup green garlic chopped or
  • 1 tablespoon garlic grated
  • 1 teaspoon ginger grated
  • 1 green chili minced
  • 1 teaspoon oil
  • 1 spring curry leaves
  • 1/2 teaspoon mustard seeds
  • 1 teaspoon urad dal/split black gram optional
  • 1/2 teaspoon sesame seeds
  • 1/2 teaspoon Gujarati achar masala/methiyo optional
  • 1/4 cup pomegranate arils to garnish
  • salt to taste

Method
 

  1. Wash the aubergine and massage few drops of oil over it.
  2. Roast the aubergine on open flame, till it has charred and wilted, takes around 15 minutes to do it on all sides.
  3. Cool, peel and mash it with a fork.
  4. You do not need to used the juices that have oozed out of the roasted aubergine. Can be added to some other veggie.
  5. While the aubergine is cooling, whisk the yogurt to a smooth consistency and refrigerate until needed.
  6. Take a big mixing bowl, add the cooled and mashed aubergine, spring onions, coriander, ginger, garlic, chili, some pomegranate arils and salt.
  7. Mix well.
  8. Add the whisked yogurt and give it a gentle mix.
  9. Transfer it to the serving bowl.
  10. To temper the Bharthu, heat oil in a small pan/vaghariyu.
  11. Add the mustard seeds, sesame seeds, urad dal and curry leaves.
  12. Once the seeds begin to splutter and sizzle, pour it over the Rinagan nu Dahiwalu Bharthu.
  13. Garnish with pomegranate arils, coriander leaves and spring onions.
  14. Sprinkle some achar masala (if using) over it.
  15. Serve the Ringan nu Dahiwalu Bharthu chilled as a dip or raita or enjoy it was a side along with hot rotis.