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Oye Hoye! Baingan Bharta Bliss: Let’s Make Ringna No Olo, Yaar!

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Chef Curry Do’pyaza

Oye Hoye! Baingan Bharta Bliss: Let’s Make Ringna No Olo, Yaar!

Namaste and Kem Cho, my foodie friends! Chef Curry Do’pyaza here, back with another delicious dish straight from the heart of Gujarat! Today, we’re diving into a smoky, flavorful delight called Ringna No Olo. It translates to “Eggplant Mash,” but trust me, it’s so much more than just that!

This dish is a real crowd-pleaser, especially during the cooler months. Think of it as the perfect comfort food for those nippy evenings after Diwali celebrations or a cozy treat during Uttarayan (the kite festival). It’s also a staple at weddings and festive gatherings, adding a touch of rustic charm to the elaborate feasts.

A Humble History with a Smoky Soul

Ringna No Olo is a testament to simple, honest cooking. It’s believed to have originated in the rural regions of Gujarat, where farmers would roast eggplants over open fires, lending them a unique smoky flavor. This dish is a celebration of resourcefulness and the art of making something extraordinary from humble ingredients.

Ready to Get Cooking?

Preparation Time: 15 minutes
Cooking Time: 45 minutes

What You’ll Need (Ingredients)

  • 2 large Ringna (Eggplants), about 1 pound each
  • 1 large Tamatar (Tomato), chopped
  • 1 medium Pyaj (Onion), finely chopped
  • 2-3 Marcha (Green Chilies), finely chopped (adjust to your spice preference!)
  • 1 inch Adrak (Ginger), grated
  • 4-5 cloves Lasan (Garlic), minced
  • 2 tablespoons Tel (Cooking Oil)
  • 1/2 teaspoon Jeeru (Cumin Seeds)
  • 1/4 teaspoon Hing (Asafoetida)
  • 1/2 teaspoon Haldi (Turmeric Powder)
  • 1 teaspoon Lal Mirch Powder (Red Chili Powder)
  • 1 teaspoon Dhaniya Powder (Coriander Powder)
  • Hara Dhaniya (Fresh Cilantro), chopped, for garnish
  • Nimbu Ras (Lemon Juice) to taste
  • Namak (Salt) to taste

Let’s Get Cooking!

  1. Roasting the Eggplant: This is the most important step! There are many ways to roast your eggplant. You can roast it on open fire, on a gas stove, in the oven, air fryer or even a microwave. We will discuss all options below.
    • On a Gas Stove: Grease the eggplants with a little oil. Place the eggplants directly on the gas flame, turning them every few minutes until the skin is charred and the eggplant is soft. This usually takes about 15-20 minutes.
    • In the Oven: Preheat your oven to 400°F (200°C). Prick the eggplants with a fork and bake them for 40-45 minutes, or until they are soft and the skin is wrinkled.
    • In the Air Fryer: Preheat your air fryer to 375°F (190°C). Place the eggplants in the air fryer basket and cook for 25-30 minutes, flipping halfway through, until the skin is charred and the eggplant is soft.
    • In the Microwave: Prick the eggplants with a fork and microwave on high for 8-10 minutes, flipping halfway through, until they are soft.
  2. Cooling and Peeling: Once the eggplants are roasted, let them cool slightly. Then, peel off the charred skin. Don’t worry if some charred bits remain – they add to the smoky flavor!
  3. Mashing the Eggplant: Mash the eggplant with a fork or potato masher until it’s smooth.
  4. Tempering the Spices: Heat the oil in a pan over medium heat. Add the cumin seeds and asafoetida. Once the cumin seeds start to splutter, add the chopped onion and green chilies. Sauté until the onion turns golden brown.
  5. Adding the Aromatics: Add the ginger and garlic and sauté for another minute until fragrant.
  6. Spice it Up!: Add the chopped tomato, turmeric powder, red chili powder, and coriander powder. Cook until the tomatoes soften and the oil starts to separate from the mixture.
  7. Bringing it Together: Add the mashed eggplant to the pan and mix well with the spices. Cook for another 5-7 minutes, stirring occasionally, until the flavors meld together beautifully.
  8. Finishing Touches: Stir in the chopped cilantro and lemon juice. Season with salt to taste.

Tips for a Truly Delicious Olo

  • Smoke is Key: The smoky flavor is what makes Ringna No Olo special. Don’t skip the roasting step!
  • Fresh Ingredients: Use the freshest ingredients you can find for the best flavor.
  • Adjust the Spice: Feel free to adjust the amount of green chilies and red chili powder to suit your taste.
  • Don’t Overcook: Be careful not to overcook the eggplant after mashing it, or it will become mushy.

Cooking it Your Way

  • Pressure Cooker: For a quicker version, you can pressure cook the eggplant. Prick the eggplants and place them in a pressure cooker with a little water. Cook for 2-3 whistles, then mash and proceed with the recipe.
  • Slow Cooker/Crockpot: This is a great option for a hands-off approach. Roast the eggplant as described above, then add it to the slow cooker along with all the other ingredients. Cook on low for 4-6 hours, or on high for 2-3 hours.

Nutritional Information (Approximate per serving)

  • Calories: 150-200
  • Protein: 3-5 grams
  • Fat: 8-10 grams
  • Carbohydrates: 15-20 grams

Serving Suggestions

Ringna No Olo is best served hot with:

  • Bajra Rotla (Pearl Millet Flatbread) or Roti (Wheat Flatbread)
  • Dahi (Yogurt)
  • Lasan Chutney (Garlic Chutney)
  • Sev Tameta Nu Shaak (Tomato and Sev Curry)
  • Chaas (Buttermilk)

Now It’s Your Turn!

Go ahead, give this recipe a try! It’s easier than you think, and the smoky, flavorful results are sure to impress. Cook it with love, and share it with your friends and family. They’ll thank you for it!