Ringan no Oro
A classic Gujarati winter delicacy, this smoky roasted eggplant mash is cooked with fresh green garlic and spices. It's the perfect comfort food to enjoy with bajra rotla or phulka.
For 4 servings
4 steps. 30 minutes total.
- 1
Step 1
- a.Roast and Prepare the Brinjal (15-20 minutes)
- b.Wash and pat dry the brinjal. Make 3-4 deep slits into it with a knife.
- c.Brush the entire surface of the brinjal with about 1 teaspoon of peanut oil.
- d.Place it directly on a gas flame over a roasting rack (jali). Roast for 15-20 minutes, turning it every few minutes with tongs, until the skin is completely charred and the flesh is soft. A knife inserted should go through easily.
- e.Remove from heat and let it cool for 5-10 minutes. Carefully peel off the charred skin.
- f.Place the roasted flesh in a bowl and mash it thoroughly with a fork or potato masher. Set aside.
- 2
Step 2
- a.Prepare the Masala Base (8-10 minutes)
- b.Heat the remaining peanut oil in a kadai or pan over medium heat.
- c.Add the mustard seeds and let them splutter. Then add cumin seeds and hing, and sauté for 30 seconds.
- d.Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
- e.Add the ginger-garlic paste and green chilies. Cook for 1 minute until the raw aroma disappears.
- f.Add the finely chopped tomatoes and cook for 4-5 minutes, stirring occasionally, until they turn soft and mushy and oil begins to separate from the masala.
- 3
Step 3
- a.Combine and Cook the Oro (8-10 minutes)
- b.Add the turmeric powder, red chili powder, coriander-cumin powder, and salt to the pan. Mix well and cook the spices for 1 minute.
- c.Add the mashed brinjal to the masala. Stir everything together until well combined.
- d.Cover the pan and cook on low heat for 5-7 minutes, allowing the brinjal to absorb all the flavors. Stir once or twice in between.
- 4
Step 4
- a.Garnish and Serve (2 minutes)
- b.Uncover the pan and stir in the chopped green garlic and garam masala. If using, add the sugar. Cook for another 2 minutes.
- c.Turn off the heat and garnish with fresh chopped coriander leaves.
- d.Let it rest for 5 minutes before serving hot with Bajra Rotla, Phulka, or Paratha.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best smoky flavor, roast the brinjal directly on a gas flame. If you don't have a gas stove, you can roast it in an oven and then use the 'dhungar' method (infusing smoke with hot charcoal) for a similar effect.
- 2Choose a large, round brinjal that is light for its size and has smooth, shiny skin. This variety typically has fewer seeds and is less likely to be bitter.
- 3Green garlic is a seasonal winter ingredient that defines this dish. If it's not available, spring onion greens are the best substitute.
- 4Adjust the amount of green chilies and red chili powder to suit your preferred spice level.
- 5For a richer taste, you can add a tablespoon of ghee just before serving.
Adapt it for your goals.
With Green Peas
Add 1/4 cup of fresh or frozen green peas (matar) along with the tomatoes to add a hint of sweetness and texture to the dish.
Punjabi Baingan Bharta StylePunjabi Baingan Bharta Style
For a different flavor profile, increase the amount of onions and tomatoes, and skip the sugar. Add a pinch of kasuri methi (dried fenugreek leaves) at the end.
Creamy VersionCreamy Version
Stir in 1-2 tablespoons of fresh cream (malai) or full-fat yogurt at the end of cooking for a richer, creamier texture.
Jain VersionJain Version
To make a Jain-friendly version, omit the onion, ginger, and garlic. You can add a small amount of finely chopped cabbage to the tempering for texture.
Why this is on our healthy list.
Rich in Dietary Fiber
Brinjal is an excellent source of dietary fiber, which is crucial for digestive health. It aids in regular bowel movements, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
Low in Calories
This dish is naturally low in calories and fat, making it a fantastic option for those managing their weight. It's a flavorful and satisfying dish that won't disrupt a calorie-conscious diet.
Packed with Antioxidants
Brinjal skin contains an antioxidant called nasunin, which helps protect brain cells. Additionally, tomatoes provide lycopene, and spices like turmeric offer curcumin, all of which help combat oxidative stress in the body.
Supports Heart Health
The combination of fiber, potassium, and antioxidants in this dish contributes to cardiovascular health. Fiber helps lower cholesterol, while potassium can help regulate blood pressure.
Frequently asked questions
One serving of Ringan no Oro (approximately 1 cup or 210g) contains around 150-170 calories, depending on the amount of oil used. It is a relatively low-calorie dish.