Ringan no Olo
fire-roasted aubergine mashed with raw garlic and green chilli, smoky and fierce
Allergens in Ringan no Olo: peanuts.
Ingredients
Quantities for 4.
- 2 large, about 700g total Eggplantthe fat purple globe kind, not slim ones
- 12 cloves, crushed to a coarse paste Garlicolo is a garlic dish; do not cut this back
- 4, finely chopped Green Chilli
- 1 medium, finely chopped Onion
- 2 medium, chopped Tomato
- 5 tbsp Groundnut Oilgenerous oil is what makes it olo and not bharta
- 1 tsp Cumin Seeds
- 1/4 tsp Asafoetidause compounded-free hing to keep this gluten-free
- 1/2 tsp Turmeric
- 1 tsp Chilli Powder
- 1 tsp Coriander Powder
- to taste Salt
- 1 tbsp juice Lemonoptional
- 5 tbsp, chopped Coriander Leavesoptional
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Rub the whole aubergines with a little oil and slit each one twice so steam escapes. Otherwise they burst on the flame.
- Roast directly on a gas flame if you have one. That char is the entire flavour of the dish and an oven does not give it.
- Half the garlic goes in raw at the end. Crush it to a paste rather than chopping so it disappears into the mash.
Method
- Set the aubergines straight on a medium gas flame, turning every couple of minutes, 12-15 minutes in all, until the skin is blistered black all over and the flesh has collapsed.Push a knife into the thickest part. If there is any resistance, keep roasting. Undercooked olo tastes bitter.
- Rest them in a covered bowl 5 minutes, then peel off the charred skin and mash the flesh coarsely with a fork. Leave some texture.
- Heat the oil in a kadhai, crackle the cumin, add the asafoetida and half the crushed garlic and fry 30 seconds until it smells sweet, not brown.
- Add the onion and cook over medium heat until soft and pale gold, about 6 minutes.
- Stir in half the green chilli, the turmeric, chilli powder and coriander powder, then the tomato. Cook 6-7 minutes until the tomato breaks down and the oil separates at the edges.Wait for the oil to separate. That is the point at which the masala stops tasting of raw spice.
- Fold in the mashed aubergine and salt. Cook uncovered 8 minutes, mashing against the side of the pan, until it thickens and darkens.
- Take it off the heat and stir through the remaining raw crushed garlic, the remaining green chilli and the lemon juice.The raw garlic at the end is what makes it Kathiawadi. Add it off the heat so it stays sharp.
- Rest 5 minutes, stir in the coriander and serve with hot bajra rotlo and a spoon of butter or a raw onion.
Storage
Keeps 2 days refrigerated and the smoke deepens overnight. Reheat in a pan with a teaspoon of oil; do not add water, it goes watery and flat.
Nutrition Good estimate
One serving of Ringan no Olo (320 g) is about 245 calories, or 77 calories per 100 g.
Low protein: 4 g a serving, 7% of the calories
| Per serving320 g | Per 100 g | |
|---|---|---|
| Calories | 245 kcal | 77 kcal |
| Protein | 4.0 g | 1 g |
| Carbohydrate | 21.1 g | 7 g |
| of which sugars | 9.7 g | 3 g |
| Fibre | 7.8 g | 2 g |
| Fat | 18.0 g | 6 g |
| of which saturated | 3.0 g | 1 g |
| of which unsaturated | 13.9 g | 4 g |
Nearest database match used for asafoetida. Estimated from raw ingredients using USDA FoodData Central.
More like this: Healthy Indian recipes · Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · Gujarati recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.