KATHIYAWADI RINGAN NO ORO (ROASTED AUBERGINE COOKED IN SPICES)

Gujaratis and their food love is world famous. But mind it their food is not just limited to FAFDA , Dhokla or Thepla. Gujjus are equally fond of spicy and tangy foods. One such delicacy is RINGAN NO ORO or can say Baingan ka Bharta. Winters are the best times to relish this delicacy.
Ringan no oro is basically made from roasted AUBERGINE mashed and tossed in selective spices. Its spicy, hot, tangy and suppeerrrrr yummm. Best enjoyed with Bajra/millet flour Roti. 

Here is my take on this recipe

RECIPE:-

Ingredients

  • 2 medium sizes Ringan (Eggplants)
  • 1 large size Tomatoes (Chopped)
  • 2 medium sized Onions Spring (Chopped)
  • 3 tbsp Oil + for greasing
  • 1 teaspoon Cumin seeds
  • 1 tablespoon Red Chili powder
  • 2 tsp Garlic paste
  • 1 teaspoon Turmeric powder
  • 1 tablespoon Coriander
  • 1 teaspoonCumin powder
  • 1 teaspoon Garam masala
  • Salt to taste
  • Pinch of Asafetida

METHOD

Grease the brinjal with a little oil, make slits all over the surface at equal intervals and roast over an open flame for 10 to 12 minutes or till the brinjal turns soft and black, while turning occasionally. Keep aside to cool slightly.

Cut the stem and discard it. Peel the skin and mash it using a potato masher. Keep aside.

  • Heat the oil in a broad pan and add asafoetida and the cumin seeds.When the seeds crackle, add the red chilli powder and spring onions. Saute on a medium flame for 1 minute.
  • Add garlic paste and green chillies and sauté on a medium flame for a few seconds.
  • Add the tomatoes, turmeric powder and coriander-cumin seeds powder, mix well and cook on a medium flame till tomatoes become pulpy, while stirring occasionally.
  • Now.add the mashed brinjal, salt and garam masala. Mix well and cover the pan. Allow to cook for 2-3 minutes.
  • Serve hot with millet/Ragi roti, rice and curd.

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