Charred aubergine (eggplant) curry

Oro and rotla always go hand in hand. These two dishes make up the most traditional Gujarati meal, and are possibly the hardest recipes to get right, especially the rotla. Made entirely with millet flour, the nutritious rotla is perfectly round, slightly larger and much thicker than a roti, and there is an art to making it perfectly shaped. My grandmother has, of course, mastered this, pressing the dough lightly between her hands and moving it around in circular motions. Here, however, I’ve