Makes: 3-4 servings
- 1 large whole brinjal, yielding to 2 cups of roasted brinjal approximately
- 1 teaspoon cumin seeds
- 1 teaspoon grated ginger
- 1 teaspoon chopped green chillies
- ½ cup of finely chopped tomatoes
- ¼ teaspoon of asafoetida powder
- ½ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- ¼ teaspoon cinnamon powder
- 1 tablespoon oil
- salt to taste
- You can roast the brinjal in two ways; in the oven or on the gas flame.
Using the oven for roasting
- Preheat the oven to 180 C. Place the brinjal on a baking sheet and into a preheated oven for about 30 minutes or until the brinjal has started to soften and the outer skin is charred. When you prick inside with a knife, you can feel that the brinjal has become tender, if not continue to bake until done.
Using the flame for roasting
- Place the brinjal on the stove top flame, with continuous monitoring, using tongs to turn the brinjal around while it is roasting. After about 10 minutes you will notice that the brinjal’s skin begins to char and the inside begins to get tender. To test, when you insert a knife you will feel it is soft and not hard. If hard continue to roast until done.
- Allow the brinjal to cool after roasting. Once the roasted brinjal cools down peel the charred skin and discard it. Coarsely mash the pulp using a fork or mince finely using a knife.
- Heat oil in a pan on medium high heat; add cumin seeds and allow it to crackle. Add the ginger, tomatoes, turmeric powder, green chillies, chilli powder, asafoetida, cinnamon powder and sauté until the tomatoes are soft and tender. Stir in the roasted brinjal. Turn the heat to low and simmer the brinjal for 10 minutes until it gets well combined with the tomatoes and spices.
- Turn off the heat and garnish with freshly chopped coriander leaves and stir.
- Serve the Ringna No Olo with Bajra Na Rotla, Gujarati Kadhi and a hot steamed rice.