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Ringan no olo

AI-drafted · awaiting admin review

Fire-roasted brinjal mashed with green garlic, spring onion and chillies, the Kathiyawadi partner of bajra rotlo.

Region: Saurashtra (Kathiyawad), GujaratOccasion: Winter mealsTime: 35 minServes: 3Vegan

Ingredients

  • 1 large brinjal (about 400 g)
  • 3 tbsp oil
  • ½ cup chopped green garlic or 6 garlic cloves
  • ½ cup chopped spring onions
  • 2 green chillies, chopped
  • 1 tomato, chopped
  • ½ tsp turmeric
  • 1 tsp red chilli powder
  • Salt to taste
  • Chopped coriander

Method

  1. Rub the brinjal with a little oil and roast it over an open flame, turning, until charred and soft.
  2. Cool, peel and mash the pulp.
  3. Heat oil, add the green garlic, spring onions and chillies and sauté for 2–3 minutes.
  4. Add the tomato and spices and cook until soft, then add the brinjal and salt.
  5. Cook for 5 minutes, garnish with coriander and serve with bajra rotlo.

History

Roasting vegetables in the embers of the chulha is an old village technique; olo is the Gujarati cousin of bharta.

Significance

It is cooked in winter when green garlic and fresh brinjals are in season, often at farm gatherings and on Kathiyawadi dhaba menus.

Sources