Ringan no Olo: Smoked Eggplant, Homestyle Gujarati Bharta!

Ringan no Olo (“baingan bharta”) is a smoky, mashed eggplant dish, fire-roasted and sautéed with spices, garlic, and sometimes a splash of yogurt for creaminess. It’s rustic comfort food with rotli, bajri rotla, or rice.

Ingredients:

• 2 medium eggplants (baingan/lilva), fire-roasted
• 2 tbsp oil
• 1 tsp cumin seeds
• 1 medium onion, chopped
• 2–3 green chilies, chopped
• 1-inch ginger, minced
• 5–6 cloves garlic, minced
• 2 medium tomatoes, chopped
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• Salt to taste
• Fresh coriander to garnish

Method:

1. Char whole eggplants directly on flame or in oven until blackened. Cool, peel, and mash roughly.
2. Heat oil in a pan. Add cumin, onion, green chili, garlic, and ginger. Sauté till fragrant and lightly golden.
3. Add tomatoes, turmeric, red chili, and salt. Cook till tomatoes soften.
4. Add mashed eggplant, cook on medium 4–5 min, mashing and blending well.
5. Garnish with coriander and serve hot.

Tips:

• Roast eggplant on open flame for best smoky flavor.
• Add a spoon of yogurt for creamy texture if desired.
• Pairs best with bajri rotla and buttermilk (chaas).