Ringna no Olo

Name: Ringna no Olo
Total time: 2100 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 large eggplants (about 750 g, big black brinjal); 3 tbsp Oil; 5 tbsp Pure ghee; 6 onions (spring or regular, chopped); 3 tbsp Ginger-green chilli-garlic paste; 6 Crushed tomatoes; 1 –2 tbsp fresh red chilli paste (optional, for spice & color); 4 tbsp Coriander-cumin powder; 1 tsp Turmeric powder; 2 tsp red chilli powder; Salt – to taste; Fresh coriander – chopped

Krishna Dholakia @krishna_recipes_

#CA2025

#CookpadIndia
#RingnaOlorecipe
#GujaratiRecipes
#SmokyBrinjal
#TraditionalFlavors #HomemadeGoodness
Gujarati classic with a smoky twist! 'Ringna No Olo' is soft, flavorful, and perfect with bajra rotla. Try it today!

#CA2025

Krishna Dholakia @krishna_recipes_

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Ingredients

Prep Time: 20 minutesCook Time: 15 minutesTotal

4 servings

2large eggplants (about 750 g, big black brinjal)
3 tbspOil
5 tbspPure ghee
6onions (spring or regular, chopped)
3 tbspGinger-green chilli-garlic paste
6Crushed tomatoes
1–2 tbsp fresh red chilli paste (optional, for spice & color)
4 tbspCoriander-cumin powder
1 tspTurmeric powder
2 tspred chilli powder
Salt – to taste
Fresh coriander – chopped

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Steps

Prep Time: 20 minutesCook Time: 15 minutesTotal

1

Prepare the brinjal :-
Check that the brinjal isn’t rotten by making 4–5 slits.
Apply a little oil on the skin and roast on an open flame, turning evenly until nicely charred.
Place the roasted brinjal in a bowl of water, peel the skin, and chop or mash the pulp. Keep aside.
2
3

Prepare the Curry base :-∆ Heat oil and ghee in a pan. Saute chopped onions until light golden.
∆ Add ginger–green chilli–garlic paste and saute for 2–3 minutes until aromatic.
∆ Add crushed tomatoes and fresh red chilli paste (if using), saute for a minute.
∆ Mix in coriander–cumin powder, turmeric, red chilli powder, and salt. Cook until oil separates.
4
5

Cook the Brinjal :-Add the roasted brinjal pulp, mix well, and cook for 5–7 minutes on medium heat.
6

Finish & serve:
∆ Garnish with fresh coriander leaves.
∆ Serve hot with bajra rotla brushed with ghee and a side of curd.
7

Tips

Tips : -
∆ Dipping roasted Ringna in water makes peeling easy.
∆ More ghee = richer smoky taste.
∆ Adjust red chilli paste as per spice preference

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Krishna Dholakia @krishna_recipes_

on September 08, 2025 01:52

Cooking isn’t just something I do — it’s a piece of my heart, served on a plate.From the sizzle of spices in hot oil to the quiet joy of kneading dough with my hands, every dish I make carries a story, a memory, a feeling. Whether it's comfort food on rainy days or something bold that sparks curiosity, cooking is how I express love, creativity, and care.Each ingredient, every flavor, speaks of passion — not just for food, but for the smiles it brings, the moments it creates, and the warmth it spreads.✨ This isn’t just food. It’s a part of me.Come join my journey:https://www.instagram.com/krishna_recipes_?igsh=MXIzdzYwMXJ0Nno3OQ==