Odho, is a Kutchi delicacy. A typical Kutchi meal consists of Bajre ja rotla, Odho, kadhi, garlic chutney & ‘goad’ aka jaggery. The meal is almost always followed by a chilled glass of ‘chhaas’, a very thin buttermilk concoction which helps cool down the body during the extremely dry & hot seasons. And haven’t we all tasted the wonderful Kutchi Dabeli some time or the other 🙂
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Here is how I make Odho!
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1 large brinjal/baingan/eggplant
2 tsp red chili pwd
3 cloves garlic minced
pinch asafoetida
1/2 tsp turmeric pwd
1/2 tcup curd
salt to taste
coriander leaves for garnish
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The first step is to cook the brinjal. This can be done in many ways. The traditional way to do this is roasting the brinjal on hot charcoal, now many of us will not find this to be practical. The next method is by oiling the brinjal and roasting it on an open flame on the stove top. If you don’t mind cleaning up the mess afterwards, this gives the second best smoked flavor 🙂 One more method is to broil the oiled brinjal in the oven. In case you do not want to follow any of these methods, just microwave the chopped brinjal with 2 tbsp water for 10 mins or even quicker just pressure cook it 🙂 Let cool, peel and mash it to a pulp.
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Add garlic, salt, curd ,red chili pwd,asafoetida,turmeric pwd and pulp in a large bowl.Mix it well with spoon till all the ingredients are blended.Now garnish with coriander leaves .You can eat Odho with any kind of roti .Even you can try with chips as a nutritious Dip.
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Brinjal is known as ‘Begun’ in hindi which means, without any self distinguishing properties, on it’s own it is tasteless and takes on the taste of anything that it is mixed with, hence don’t skimp on the masala powders.
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TIP: The brinjal is most tasty and sweet just under the cap(calyx), so make sure that you do not chop away that part. Also, this part has the least amount of seeds if any. Always choose the brinjal with bright green calyx, if the calyx has dried the brinjal will have too many big seeds which makes the Odho un-appetizing
કચ્છીભાષા વિષેજા મંતવ્ય હિન માધ્યમ દ્વારા વાંચ્યા, ભારી રાજીપો થ્યો. કચ્છીભાષા કિતરી જુની તીં, મૉર મુંભઈમેં સન ૧૮૯૬મેં કચ્છીલિપિમેં ઑપડ઼ીયૂં છાપાણીયૂં અઈ. આંજે કચ્છીભાષા જે પ્રેમ કે સિલામ.
કચ્છીભાષા વિષે તીં બે સાહિત્યલા ન્યાર્યૉ. http://www.laljimevadaswapna.wordpress.com
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