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.
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.
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".