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"...
