Ringan no odo

Ringan no odo

Ingredients:

1 egg plant (Aubergine)
2 tbsp oil
1 tbsp cumin seeds
1 tsp mustard seeds
1 tsp asefetida
1 whole dry red chili
5 green(spring) onions - chopped (3/4th for cooking and 1/4th for garnishing)
1 green chili - chopped
1 tomato chopped
3 garlic pods - finely chopped
1" ginger - chopped
1 tbsp chopped coriander

1 tsp turmeric powder
1 tsp red chili powder
1 tbsp cumin-corianderpowder
1 tbsp salt
1/2 tbsp garam masala


Recipe: 

Step 1 - Bake eggplant: Preheat the oven to 400f. Coat the eggplant with a layer of oil. Pierce it with knife at 4 to 5 places. Place it on a baking sheet and put it into the middle compartment of oven. Let it cook for about 35 minutes. Change the position of eggplant a few times. When it is done, the skin will become wrinkled and it can be swiftly pierced with a a knife. After it is cooked, peel the skin and mash the inside of eggplant. Add salt, turmeric, red chili powder, and cumin-coriander powder to eggplant and mix well.

Step 2 - Cooking: Heat oil on a medium heat. Once oil is hot, add cumin seeds, mustard seeds and asafetida. Add whole dry red chili after seeds start to sizzle. Now add green chili, garlic, and 3/4th chopped spring onions. Fry on a medium heat for about 5 minutes. Now add tomoato and ginger. Cook for 3-4 additional minutes. Now add mashed eggplant (with added spices) to it and cook for another 8 to 10 minutes on medium heat. Stir every 2 to 3 minutes. Don't let it burn. Add little water if needed. Once it is cooked, turn off the stove. Garnish with chopped coriander and green onions.

Traditionally, Served with ' bajri no rotlo (Indian bread made with millet)', chaas (buttermilk), and jaggery with ghee.

Enjoy!