Thursday, May 3, 2007

Odho, a Kutchi delicacy!



Kutch is a district of Gujarat state in western India. Covering an area of 45,612 kms, it is the largest district in the state of Gujarat and the second largest district of India after Leh.
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The languages spoken predominantly in Kutch are Kutchi and Gujarati. Kutchi draws heavily from its neighbouring language groups: Sindhi, Punjabi and Gujarati. Script of Kutchi language has become extinct reducing it to a dialect, occasionally written in the Gujarati script. Kutch has a strong tradition of crafts and is famous for its Kutchi embroidery.
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Read more here and here. I urge you to read the history and way of living of the people of Kutch.
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Odho, is a Kutchi delicacy. It is similar in preparation to the ever popular 'Baingan Bharta'. 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
1 onion chopped
1 tomato chopped
1 green chili chopped
3 cloves garlic minced
2 tbsp oil, 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, 1 dry red chili, pinch asafoetida
1/2 tsp turmeric pwd, 1/4 tsp red chili pwd, 1 tbsp coriander pwd, 1tsp cumin seed pwd, 1/8 tsp cinnamon pwd, 2 pinches garam masala
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.

  • Heat oil, add 1/2 tsp mustard seeds, 1/2 tsp jeera, 1 dry red chili, pinch asafoetida. Add chopped onion & green chili, fry till brownish. Add garlic and fry for a minute. Add tomato and all the spice powders and cook till oil separates. Add salt. 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.
  • Add the mashed eggplant and mix well. Add a tbsp of water if the mixture looks dry. Cover and cook till the everything blends well for about 15 mins. Sprinkle 2 pinches of garam masala and switch off the gas.

  • The flavors blend well if kept for sometime before serving.

  • 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.
To make Chhaas:

Blend 1 cup yogurt with 4 cups water, add salt & cumin seed powder. Serve chilled, garnished with chopped coriander leaves.

Enjoy Kutchi thali: Odho, Bajre ja Rotla ( I could not have described making it better than Kajal even If I tried, so I'm not going to :) ), Kadhi, garlic chutney , a big piece of jaggery & chhaas.

'Asa je ghare jamelay aanke amantran diyon ta' in kutchi means I am inviting you to our home for a nice meal :)

This is my contribution to Nupur's A-Z series.
I would like to send this over to Sushama for the Tipology of the month.

38 comments:

Sushma said...

I am so glad to have a real authentic recipe for MCT with a lovely tip.. You always cook something really special..

Nice healthy recipes..

archana said...

Oh Richa just the menu I like.I luv kutch gujju,and rajasthani veg food.It was nice to read about kutch.
Nice presentation and also very good tip about the Begun. In fact I have been buying this vegetable without looking at the calyx for freshness. Thanks again :)
Also I liked your previous tip too about freezing left over tomato puree.

Sig said...

Wow Rich, another dish I haven't heard of... The spread looks delicious... you always come up with the something special for the events. :)
Also, thanks for the lessons on Kutch...

musical said...

Lovely recipe. Eggplant is always welcome :). Odho is a wonderful way to enjoy baingan, especially with the rotlas. save some for me, sweetie :).

SHANTI BHANU said...

ur recipes r so good....pics r all good...keep going

Roopa said...

wow Richa loved the menu!
nice to introduce to us of the Kutch.

sunita said...

Richa, that's quite a nice spread...something new for me...loved the tips on cooking brinjal...

Richa said...

hey sushma, glad you liked the spread, it is lots of fun for me as well participating in ur event.
thanks

hey archana, I'm so happy you enjoyed the recipes. believe me this combo is too good, try it! glad you liked the Kutch write up.
the tip is handy :)

hey sig, thanks for the generous words 'blush'.
hope u did ur lessons well, now it's quiz time :)

Richa said...

haanji musical, tussi e combination try karna :) do not forget goad & garlic chutney :)
change thuannu pasand aaya :) hope you had a good week sweetie.

thanks shanti babu, am glad you enjoy my recipes and the pictures, it's fun writing it up.
enjoy

thanks roopa, I'm glad to introduce the info on Kutch. do try this combo.
enjoy

thanks sunita, you are most welcome dear! yes this combination is one tasty meal, always include that piece of jaggery for the authentic taste :)
enjoy

Coffee said...

I am confused!!!!!! R u a gujju or a panju???!!!!! Or a mix???!!!!!

I am one person who runs away from baingan ecept when it is is baingan ka bharta!!!! the Odo is great!!! and when eaten with bajra no rotlo....... aaaaahhh!!!!!!! BLISS!!!!!!!

Asha said...

Richa,I am confused too.A Punju raised in Gujju way?!;D

It doesn't matter to me when you post dishes like these.It's mouthwatering and beyond words.I LOVE it!Hugs to you for these.

I used to do Kutch embroidery with round and diamond shaped mirror glass pieces!!

Dilip said...

Odho....ohhh yes bring i on...great recipe great dish...being a gujji...I love this kind meal...thanks for sharing dear friend...

Richa said...

coffee, it's so true, bajra no rotla & odho is a "match made in heaven" :)
now i'm confused myself why u r bringing up punju/gujju question when i've published a kutchi recipe ;-) heh!heh!heh!
have a great wknd sweetie!


hi asha, i'm so happy you liked the rustic cooking :) LOL! your comment of punju brought up in a gujju way really cracked me up. what does that mean :)
btw i've been called a maharashtrian as well :)
I'm a pucca desi yaar ha!ha!ha!
enjoy....

hello dilip bhai, tamney aa combination gameyu, chutney aney goad sathey bau maja aavey!
thanks

Sajeda Meghji said...

you have made me so hungry!

Sukanya Ramkumar said...

WOW...... Its lovely and YUM!..

trupti said...

This is perfection....gosh, I haven't anyone use this word "Olo" or "Odho" in a long time....
chalne haveh, kahi de maney, tu Kathiawadi chene???????

read your comment, what was it you were smiling about??? maney nathi khabar, tu keh maney.

have a lovely weekend,
trupti ;)

Sharmi said...

thats a lovely write up! and beautiful plate of spread. nice one for "o"

Richa said...

hi sajeda, come on over anytime and will make this fo ryou :)
enjoy...

thanks sukanya, do try this combo, it is such a rustic meal :)

hey trupti, it's such a classic combo isn't it ;-) sathey goad aney chutney hoey maja aavi jai!
taney barabar khabar che hu su kau chu :) ek nani birdie maney khabar didhi che :)
u too have a great wknd!


thanks sharmi, glad u liked my 'o' entry dear!
have a great wknd!

Jeena said...

Hi there this recipe sounds lovely. I like your blog :)

Ayesha Seerin said...

Have never heard of this ...
The presentation is beautiful

Nupur said...

Mmm...mouth-watering! Thanks for sending it an amazing entry!

bee said...

richa, can we substitute eggplant with something else? did this appear on the RSS feed,? 'cos i missed it.

sra said...

hi richa, never heard of 'odho' or cinnamon powder in bharta. i don't know much abt kutchi food actually.

DEEPA said...

Looks delicious and yummy !!!...excellent pics man

Pooja said...

kevu saras lage chhe, aa shaak. mame tene olo kahiye chhie. i love this traditional recipe.
keep the good things goin on. good theat u provided link to the other related things with olo. :)
stay tuned
-Pooja

Vcuisine said...

Good info Richa, Nice post. Viji

Richa said...

welcome to my blog, jeena and thanks for ur generous words about my blog. do try this recipe. enjoy

thanks ayesha, this combo is too good for words, do try!

thanks nupur! I had to think a lot to come up with this unique entry, ALL For You :)
do try it!

hey bee, odho is traditionally made only with brinjal & specially for this combo :) but you may use the other ingredients to make alu bharta. do let me know if you try it. And yes, the feed was on.

Richa said...

hey sra, do try this combo, if u like eggplant u will definitely not want to miss out . And do not skimp on the cinamon pwd, it gives a beautiful sweetish tinge :)

thanks deepa, glad you liked it.
enjoy

welcome to my blog pooja, taney olo/odho gamiyu :) saras combo che nai :) chutney goad sathey bau maja avey. glad u found the links useful. maney tari recipes pan bau gamey che :)
enjoy

thanks viji, do try it.

Pravs said...

Looks like a healthy and delicious meal. I should try this...we in india have so much of variety in the way we cook the same vegetable..amazing.

Cynthia said...

Richa, thanks for visiting my blog. Do come back soon.

My preferred way to eat eggplant is roasted on an open flame with slivers of garlic inserted. Charred skin removed and everything mashed together along with hot chillies, salt, green onions, a dash of oil and a roasted tomato. We call it baigan choka.

Now that I have seen what you have done with your roasted eggplant, I am definitely going to try it. I love the smokey flavour of roasted eggplant.

Chinni said...

this is my first visit to ur blog. Wow lot of varaities........

Menu Today said...

Hi Richa,
Love this dish very much. thanks for sharing.

indosungod said...

Odho, the name is as lovely as the dish, I am big brinjal fan and this is something I will try pretty soon.

Richa said...

thanks pravs, yes it sure is healthy & such a rustic tasty meal.
You are so right, the varieties that we have a country are just amazing :)
enjoy

welcome here, cynthia! liked ur way as well of making the eggplant. do let me know if you try odho!
enjoy...

welcome here chinni. glad u like my dishes.
enjoy

a warm welcome to my blog, menu today! glad u enjoyed it.
thanks

thanks isg! yes it is great for brinjal lovers, do try the whole meal if possible, it is fantastic, if i might say so myself ;-)
enjoy...

Sandeepa said...

Wow Richa lovely dish...is it some cousin of Undhiyo ? Or is it Odho and I spelt wrong

Sia's Corner said...

looks like blogger took away my comment:( ~sigh~

Latha said...

Looks yummy Richa! Your thali looks yummy! I had a good kutchi friend, lost touch with her though :-( and i remember eating really delicious meals at ehr place. dont remember if i have eaten this. That was a time when i did not pay too much attention to food or how it was made :-) But i do remember that kucthi people are so hospitable!

Nandita said...

Love authentic traditional recipes, this one goes on my must try list. Thats thoughtful of you to provide the pairings so that a putting together a Kutchi meal is no hassle at all :)