Authentic Kathiyawadi Ringna No OloVeg
Discover the authentic taste of Ringna No Olo, a classic Kathiyawadi delicacy from Gujarat. This smoky, flavorful dish features char-roasted brinjal (eggplant) mashed and sautéed with aromatic ginger, garlic, green chilies, and a blend of traditional spices. Perfectly paired with Bajra Na Rotla, Bhakri, or a comforting bowl of Kadhi, this rustic recipe brings the heart of Gujarati cuisine to your table. Simple, healthy, and deeply satisfying, it is an essential dish for any home cook.
Ingredients
Main Ingredients:
2 large Eggplant (baingan)
as needed Clarified Butter (Ghee)
2 nos. Onion (finely chopped)
4 cloves Garlic (chopped)
1 piece Ginger (finely chopped)
to taste Green Chilli
1 medium Tomato (chopped)
For garnishing Coriander Leaves (chopped)
Spices:
1 leaves Bay Leaf
1 piece Cinnamon Stick
1 tsp Turmeric Powder
to taste Coriander Powder
to taste Cumin Powder
to taste Red Chilli Powder
to taste Salt
Optional Add-ins:
1 tbsp Yogurt
Instructions
Step 1— Roast the Eggplant
1
Place the whole brinjals (eggplants) over an open flame using a stand or a grill.
2
Roast the eggplant, turning it occasionally every minute or two to ensure it chars evenly on all sides.
3
Continue until the skin is completely charred and crackled, and the vegetable feels soft and cooked through when pressed.
4
Remove from the heat and set aside on a plate to cool.
Step 2— Prepare the Roasted Eggplant
1
Once cooled, peel off the charred skin completely.
2
Remove the stem and clean the eggplant. Finely mince or chop the roasted flesh and set it aside.
Step 3— Sauté the Aromatics
1
Preheat a pan and add ghee (or mustard oil).
2
Add the bay leaves, cinnamon stick, chopped onions, garlic, ginger, and green chilies.
3
Sauté until the onions turn soft and change color.
Step 4— Cook the Masala
1
Add the chopped tomatoes to the pan along with turmeric powder, coriander powder, cumin powder, and red chili powder.
2
Stir well, then cover the pan with a lid.
3
Allowing it to steam helps the tomatoes soften and become mushy without needing excess oil.
Step 5— Combine and Finish
1
Once the tomatoes are mashed and well-cooked, add the prepared minced eggplant to the pan.
2
Add salt and a small drizzle of extra ghee for added richness.
3
Stir everything to combine thoroughly.
4
Cover the pan and let it simmer for a few minutes so the flavors meld together.
Step 6— Serve
1
Turn off the heat and garnish with freshly chopped coriander leaves.
2
Taste and adjust seasonings if necessary. Serve hot with traditional sides like Bajra Na Rotla or Bhakri.
