Authentic Gujarati Ringan No Olo with Warm Bajra Rotla
A smoky, comforting roasted eggplant mash cooked with aromatic spices, tomatoes, and green garlic. Perfectly paired with rustic, earthy pearl millet flatbreads for a wholesome meal.
50min
Total Time
4
Servings
Gujarati
Cuisine
Recipe
1
Rub the eggplant with a little oil and roast it over an open flame or in a preheated oven until the skin is charred and the flesh is completely tender.
2
Allow the roasted eggplant to cool, peel away the charred skin, and mash the pulp thoroughly in a bowl.
3
Heat oil in a heavy-bottomed pan and add cumin seeds, letting them crackle.
4
Add chopped onions and sauté until translucent and golden brown.
5
Stir in the ginger-garlic paste and chopped green chilies, cooking for another minute until the raw aroma disappears.
6
Add the chopped tomatoes, turmeric powder, red chili powder, coriander-cumin powder, and salt. Cook until the tomatoes turn mushy and oil begins to separate.
7
Add the fresh green garlic and the mashed eggplant into the pan, mixing everything thoroughly.
8
Cover and simmer the mixture on low heat for about 10 minutes so all the flavors meld together nicely.
9
Garnish with freshly chopped cilantro and serve piping hot alongside freshly made bajra rotlas brushed with a generous dollop of ghee.
Ingredients
1 large large bharta eggplant (ringan)
2 tbsp mustard oil or sesame oil
1 tsp cumin seeds
1 cup finely chopped onions
1 cup chopped tomatoes
1/2 cup finely chopped green garlic
2 green chilies, finely chopped
1 tsp ginger-garlic paste
1/2 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander-cumin powder
Salt to taste
2 tbsp fresh cilantro, chopped
4 bajra rotla (pearl millet flatbreads)
2 tbsp ghee for serving
*This AI-generated recipe may contain inaccuracies.