Wednesday, May 23, 2007

Gujarati Series: Ringan no Ohloh (Smoked Eggplant)



Ringan no Ohloh made in the Gujarati style is quite different from the 'Baingan Bhartha' served at Indian restaurants.

When made in the traditional Gujarati manner, there are no heavy creams,or fancy "Shahi" ingredients used.....this is simple, rustic, "Kathiawadi" regional cooking at its best.

I have two versions of this recipe, the first is the quick one, for busy nights and the second one is how I made mine, by smoking the eggplant in the oven.

This dish is best paired with some Buttermilk, Garlic Pickle, Bajra Rotis and some Spicy Urad daal....( recipe coming soon on that daal).



Here is what you need:
  • 2- Large Eggplants: Peeled and Cooked in the pressure cooker till soft.
  • 2 -Small Bunches of Spring Onions- Chopped
  • 1- Large tomato- Chopped
  • 1- Large Clove of Garlic- Grated,
  • Paste made of Ginger and Green Chilies - to your taste
  • A pinch of your favorite Masala- Optional
  • Oil- to temper
  • Jeera, Asafoetida, Turmeric,Dhania-Jeera Powder, Salt, Chili Powder and a pinch of sugar to taste.
This is the Faster Version of cooking the eggplant:
Peel and Cut the eggplant in small pieces. Cook in the pressure cooker till soft, making sure to drain the bitter water out of the eggplants. Cool and Set Aside.

For the Traditional Version:
Wash the eggplant, coat it with a thin layer of oil on the outside. Place in the oven at 400F for around 35-40 minutes or until soft. Peel the skin off and then mash it in the usual way. This will give the Eggplants a smoky traditional flavor.

In a pan, heat oil. Add the asafoetida and the turmeric. When it sizzles, add jeera and the spring onions. Now add the ginger-chili paste. Add the tomato and cook until the oil starts leaving the sides of the pan. Add the mashed eggplants now and mix well. Add the grated garlic and the rest of the seasonings and Cook on low heat for another 10-12 minutes.

Serve Hot.

This recipe is going to Nupur of One Hot Stove for the "A-Z of Indian Vegetables" Event.

Upcoming Post Preview: Weekend Lunch Series: "Puff Pastry Samosas with Roasted Red Pepper Chutney, Cilantro Chutney and Spinach-Artichoke Dip".

28 comments:

Sia said...

ohhhhhhhh!!!! i had 2 egg plants and used both for making baingan bharta:( if u had just posted this ecipe yesterday. donno when i will be buying eggplants again as u kw K can't eat brinjals. my mouth is watering looking at those pics. i have to satisfy myself eating good old baingan bharta today;)
spicy urad dal???? thats interesting!!!

Asha said...

Hello T! I am the first one to comment!!That's great!
Good that I have never ordered Baingan Bharta in the restaurants.I will taste your authentic Gujarati as soon as I get some Brinjals.Looks delicious.Great color.Thank you sweetie:)

Asha said...

Siaaaa!!!!!! Made it before me even when you are ill.#$@@#$$%!:D

Sia said...

he he he ashakka...u know how much i loooooooooooove baingan. so couldn't resist to take a peek sitting here;)

archana said...

Smoked baingan bharta with bajra roti, ultimate comfort food.Trupti I don't feel like eating the dinner I have prepared after looking at the bharta :)))

Ramya's Mane Adige said...

Hey!!!this dish looks reaaaaaalllly good and authentic!! Will try it out over the weekend.. Thanx :)

Anonymous said...

Dhaabu dhaabu, Truptiben tame mane kaathivadi dhabu yaad karaavi dhidhu. Khub j jordaar vaangi chhe aa, roto, ringan, chaas, lasan marchu ane ghar nu maakhaan hoy to jaane bhagvaan malyaa. Khub saras.

Samir

Kribha said...

Looks like a comfort food. Picture looks yummy too. Love to try anything authentic. Thanks for posting this.

indosungod said...

I love the fact that you cook it in the pressure cooker. Yeah roasting the eggplant takes a little bit of time. Looks delicious.

musical said...

Ohloh looks good, Trupti. Have my share too, sweetie. Roasted eggplant is good in any form :-D.

Hope that you are having a splendid day.

Dilip said...

Ohloh...ohhh my...how very gujarati..~grin~...looks lovely...thanks for sharing

DEEPA said...

trupti .I love eggplant .Thankyou so much for sharing this one ..Will try it soon ..

aspiring annapoorna said...

Truptiben....I am in total agreement with Samirbhai....ke jaane bhagwaan aj malya...Ohloh, rotlo, adad ni daal, lasan ni chutney, chaash, ane leela kaanda ane tameta nu kachumbar...ummmmmm...chhevate peli sukhdi vadhi hoy toh ey khavdaavjo!! :)
Bhalu thaay tamaru ne tamaara vhaala-o nu!!

Sreelu said...

Trupti,

Looks so yummy, I make bharta the same way except for green onions.
Yummo

hema said...

Hello Trupti,
I am a big fan of eggplant.It looks great..and brings back the memories of my grandma's sutta kathrikai thugayal.Can't wait to try yours soon.

Richa said...

olo/odho, bajri ni bhakri, lasan chutney aney chaas is bliss! leela kanda ni idea gami :) I will take this combo anytime, saras photo che :)

Roopa said...

yummy post Trupti, i have a few baingans will try it. the color of you dishes almost asks as to jump to our kitchen to try out. ....

Nupur said...

What a lovely recipe! And I love the tip about cooking eggplants in the pressure cooker...will try that. Thanks for participating, Trupti!

Coffee said...

This is the only ringan dish I eat!!! It surely is bliss with rotla and buttermilk!!!!! yum!! my mouth is already watering :)

Vcuisine said...

Interesting recipe and looks great in the photo Trupti. Viji

Sharmi said...

I make baingan bartha by smoking them in the oven. your version looks lovely. nice color too. will try out sometime.

Inji Pennu said...

Oh, Wow! i luv such traditional fare. is spring onions common in Gujarat?

Cynthia said...

Hey pretty lady :) that dish looks so tasty. I would love to have it with some roti and a nice cup of tea for an evening meal.

Vini K said...

Hey Trupti,we make a similar bahrta,more like a chutney I should say..we generally coat the skin of the eggplant with oil then roast it on open flame.I also tried putting it under the grill.My mother makes a similar version with tomatoes while I make more of a chutney with tamarind though I do like the tomato version too!looks very appetising right now:)

Saju said...

I love your blog and and your recipes Trupti. I have to go to the kitchen and get something to eat, your blog has made me hungry

Peter M said...

Hi Trupti and thank you for dropping in on my blog (Kalofagas). A lot SE Asian food and I thought this recipe hit close to my cuisine (greek) with eggplant...when can I come for dinner?

Anonymous said...

Great recipe. I added some cooked peas to this for protein and a little variety in texture. it was delicious.

Neha said...

I tried it & delicious is all I can say :) Thanks

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black cumin seeds = royal cumin seeds = kala jeera = shahi jeera = saah jeera Pronunciation: KUH-min Notes: Indian cooks use this spice in many of their curries and tandoori dishes. It's darker and sweeter than ordinary cumin. To bring out its nutty flavor, it helps to toast the seeds briefly before using them. Substitutes: cumin (Not as sweet as black cumin.) OR nigella

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