Ringan no Olo
A smoky, mashed eggplant curry cooked with winter vegetables like green garlic and spring onions. This traditional Gujarati dish is a rustic and flavorful delight, perfect with bajra rotla or phulka.
For 4 servings
Roast the Eggplant
- Wash and pat dry the large eggplant. Make 4-5 deep slits into it using a knife.
- Grease the entire surface of the eggplant with 1 tsp of oil.
- Roast it directly on a medium gas flame, turning it every few minutes with tongs. Continue for 15-20 minutes until the skin is completely charred and the eggplant feels soft and collapses.
- Carefully remove the roasted eggplant and place it in a bowl. Cover with a lid for 5-10 minutes. This steaming process makes peeling easier.
- Once cool enough to handle, peel off all the charred skin. Discard the stem and mash the pulp thoroughly with a fork or masher. Set aside.
Prepare the Tempering (Tadka)
- Heat 3 tbsp of peanut oil in a heavy-bottomed pan (kadai) over medium heat.
- Once the oil is hot, add the mustard seeds and let them splutter.
- Add the cumin seeds and asafoetida. Sauté for about 30 seconds until the cumin seeds sizzle and become fragrant.
Sauté Aromatics and Vegetables
- Add the finely chopped onion to the pan and sauté for 3-4 minutes until it turns soft and translucent.
- Add the ginger-green chili paste and the chopped green garlic. Sauté for another 1-2 minutes until the raw aroma disappears.
- Now, add the finely chopped tomatoes and cook for 4-5 minutes, stirring occasionally, until they become soft, mushy, and start to release oil.
Add Spices and Cook the Masala
- Lower the heat and add the turmeric powder, red chili powder, coriander-cumin powder, and salt.
- Mix everything well and cook the masala for 2-3 minutes, stirring continuously, until the oil separates from the mixture at the sides of the pan.
Combine and Finish the Olo
- Add the mashed eggplant pulp and the chopped spring onion greens to the pan.
- Mix thoroughly to combine the mashed eggplant with the masala.
- Cover and cook on low heat for 5-7 minutes, allowing the smoky eggplant to absorb all the flavors. Stir once or twice in between.
- Turn off the heat. Sprinkle the garam masala over the top and give it a final mix.
Garnish and Serve
- Garnish with freshly chopped coriander leaves.
- Serve hot with traditional Bajra Rotla (pearl millet flatbread), Jowar Rotla, or warm Phulkas.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best smoky flavor, always roast the eggplant on a direct gas flame. This is the key to authentic Ringan no Olo.
- 2Choose an eggplant that is large, round, and light for its size, which indicates fewer seeds and less bitterness.
- 3If you don't have a gas stove, you can roast the eggplant in an oven at 200°C (400°F) for 30-40 minutes, or until tender.
- 4Green garlic is a seasonal winter ingredient. If unavailable, substitute with 4-5 cloves of minced regular garlic and increase the amount of spring onions.
- 5For an even more intense smoky flavor, use the 'dhungar' method: place a small steel bowl in the center of the cooked olo, add a piece of red-hot charcoal, pour a drop of ghee or oil on it, and immediately cover the pan for 2 minutes.
- 6This dish tastes even better the next day as the flavors meld and deepen. Store in an airtight container in the refrigerator.
Adapt it for your goals.
Flavor Addition
For a classic Gujarati sweet and tangy taste, add 1 teaspoon of powdered jaggery (gur) along with the tomatoes to balance the flavors.
Ingredient AdditionIngredient Addition
Add 1/2 cup of fresh or frozen green peas (matar) along with the tomatoes for added texture and a hint of sweetness.
Creamier TextureCreamier Texture
For a richer, nuttier version, stir in 2 tablespoons of coarsely ground roasted peanuts towards the end of cooking.
Regional Twist (Kathiyawadi)Regional Twist (Kathiyawadi)
Increase the amount of garlic and red chili powder for a spicier, more pungent Kathiyawadi-style Olo.
Why this is on our healthy list.
Rich in Dietary Fiber
Eggplant is an excellent source of dietary fiber, which aids in digestion, promotes satiety, helps maintain stable blood sugar levels, and supports overall gut health.
Packed with Antioxidants
This dish is rich in antioxidants. Eggplant skin contains nasunin, which protects brain cells, while tomatoes provide lycopene, and garlic contains allicin, all of which help combat oxidative stress in the body.
Supports Heart Health
The combination of fiber, potassium from eggplant and tomatoes, and the absence of cholesterol makes this dish heart-friendly. It can help in managing blood pressure and cholesterol levels.
Good for Weight Management
Being low in calories and high in fiber and water content, Ringan no Olo can be a satisfying and nutritious part of a weight management diet, as it helps you feel full for longer.
Frequently asked questions
One serving of Ringan no Olo (approximately 1 cup or 220g) contains an estimated 160-180 calories. This is a relatively low-calorie dish, with most calories coming from the oil used in cooking.