Ringan Nu Bharathu (Olo)

Ringan Nu Bharathu (Olo)

Pre-preparation Time: 10 Minutes

Preparation Time: 20 Minutes

Servings: 2

Ingredients 

Bhartha Ringan (Aubergine) : 1 Medium size (almost 200 grams in weight)

Onions: 2 NOs

Tomatoes: 3 Nos

Garlic Cloves - 15-20

Green Chilly - 3 - 4 Medium

Turmeric Powder: 1 tspn

Hing Powder: 1 tspn

Salt to taste

Kitchen King Masala: 2 tspn

Red Chilly powder: 2 tspn

Oil: 2 Tbspn

Coriander Leaves to garnish.

Method

1. Roast the Eggplant:

• Wash and pat dry the eggplant.
• Make rando slits on the eggplant using knife and apply a little oil.
• Insert Garlic cloves in the slits.
• Roast it directly over the gas flame or in an oven until the skin becomes black and wrinkled and the inside turns soft.
• Take out all burnt garlic cloves and finely chop them.
• Allow the eggplant to cool, then peel off the burnt skin and mash the pulp well. Keep aside.

2. Prepare the Masala:

• Heat oil in a pan.
• Add cumin seeds and let them splutter.
• Add finely chopped burnt garlic, green chilly and sauté for a few seconds.
• Add finely chopped onions and sauté till they turn golden brown.
• Add finely chopped tomatoes and cook until they turn soft and mushy.
• Add turmeric, red chilly, coriander powder, and salt. Mix well and cook till oil separates.

3. Combine with Eggplant:

• Add the mashed eggplant to the cooked masala.
• Mix everything well and cook for about 5–7 minutes on medium heat.
• Add kitchen king masala and mix again.

4. Garnish and Serve:

• Garnish with fresh coriander leaves and onion Rings.

Serve it HOT.

Enjoy !!!

Have it with "Bajra no Rotlo" and "Masala Chhash"...