Ringna No Olo Recipe (A Kathiawadi Gujarati Style Roasted Eggplant)
Ringna No Olo Recipe is char roasted brinjal delicately flavored with ginger and spices. Ringna No Olo is a classic dish made from roasted brinjals and when combined with green chillies, ginger and spices they release flavors that are absolutely delectable. This dish known as Baingan Bharta in some regions of India, is prepared in a similar way with subtle variations. The family favourite of savoring Ringna No Olo Recipe dish is along with Bajra Na Rotla or Bhakri and Gujarati Kadhi or Fajeto.
If you like this recipe, here are a few more recipes that can be made with brinjal
1 large whole brinjal, yielding to 2 cups of roasted brinjal approximately
1 teaspoon cumin seeds
an an piece of ginger, grated
1 green chili, finely chopped
1 tomato, finely chopped
1/4 teaspoon asafoetida powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder
1/4 teaspoon cinnamon powder
1 tablespoon oil
salt to taste
Directions for Ringna No Olo Recipe (A Kathiawadi Gujarati Style Roasted Eggplant)
To begin making the Ringna No Olo Recipe, we will first begin by roasting the eggplant.
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.
If you are 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.
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