To start making the Ringna No Olo Recipe, we are going to first start by roasting the eggplant.
You may roast the brinjal in two methods; within the oven or on the gasoline flame.
Utilizing the oven for roasting, preheat the oven to 180 C. Place the brinjal on a baking sheet and right into a preheated oven for about 30 minutes or till the brinjal has began to melt and the outer pores and skin is charred. While you prick inside with a knife, you’ll be able to really feel that the brinjal has change into tender, if not proceed to bake till finished.
If you’re utilizing the flame for roasting, place the brinjal on the range high flame, with steady monitoring, utilizing tongs to show the brinjal round whereas it’s roasting. After about 10 minutes you’ll discover that the brinjal’s pores and skin begins to char and the within begins to get tender. To check, once you insert a knife you’ll really feel it’s mushy and never laborious. If laborious proceed to roast till finished.
Enable the brinjal to chill after roasting. As soon as the roasted brinjal cools down peel the charred pores and skin and discard it. Coarsely mash the pulp utilizing a fork or mince finely utilizing a knife.
Warmth oil in a pan on medium-high warmth; add cumin seeds and permit it to crackle.
Add the ginger, garlic, onion and saute till the onions soften.
As soon as the onions are mushy and golden, add the tomatoes, turmeric powder, inexperienced chillies, chilli powder, cinnamon and sauté till the tomatoes are mushy and tender. Stir within the roasted brinjal.
Flip the warmth to low and simmer the brinjal for 10 minutes till it will get nicely mixed with the tomatoes and spices so you’ll get a scrumptious tasting ringna no olo.
Flip off the warmth and garnish ringna no olo with freshly chopped coriander leaves and stir.