Ringan no Olo
Whole brinjals charred over an open flame until smoky and soft, then mashed with onion, garlic and green chilli into a rustic Saurashtrian relish-curry.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 140 kcal
Equipment
- •Open flame or tawa
Nutrition
Per serving, approximate
- Calories
- 140 kcal
- fat
- 9 g
- carbs
- 14 g
- fibre
- 6 g
- protein
- 3 g
- calories
- 140 kcal
Instructions
- 1
Rub the brinjal with a little oil. Roast over an open flame or a tawa (flat griddle) for 15-20 minutes until soft and blistered.
- 2
Let it cool slightly and peel off the charred skin. Mash the flesh with a fork.
- 3
Heat oil in a pan. Add the crushed garlic and green chilli, then fry briefly.
- 4
Add the chopped onion. Cook until it softens and turns lightly golden.
- 5
Add the tomato if using and turmeric. Cook until soft.
- 6
Stir in the mashed brinjal and salt. Cook for 5 minutes, mixing well.
- 7
Garnish with coriander leaves and serve warm.
Chef's tips
Roasting directly over an open flame gives the best smoky flavour. You can also stir in some raw onion at the end for extra crunch.
Ingredient substitutions
- open flame roasting → grilling in a hot oven at 220°C, turning occasionally
Storage
Refrigerate for up to 1 day; best eaten fresh.
Reheating
Reheat gently in a pan with a few drops of oil.
Common mistakes to avoid
- •Not roasting the brinjal long enough, which leaves it hard and bitter.
Serving suggestions
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