Ringan no Oro
Thomas J. Story
Smoky spiced eggplant takes center stage in this Gujarati classic. Fire-roasting draws out deep flavor without heavy ingredients, while tomatoes, onions, herbs, and a touch of lemon create a lively, nourishing dish that’s naturally plant-based and full of character.
How to Make It
1
Wash and oil eggplants. Make small slits with a knife, then roast directly over an open flame until charred. Transfer to a bowl, cover with plastic wrap, and let steam for 30 minutes.
2
Scoop out the insides and collect any smoky black liquid. Mince eggplant thoroughly, breaking up fibers.
3
Heat oil in a pan over medium heat. Add mustard seeds, cumin, bay leaves, dried chiles, and asafoetida.
4
Stir in onions; cook until light golden. Add tomatoes, turmeric, salt, serrano chiles, and garlic. Reduce heat and cook until thickened and jammy, stirring to prevent sticking.
5
Add minced eggplant, reserved smoky liquid, garam masala, chaat masala, cilantro, and lemon juice. Cook on low for 7 to 8 minutes. Remove bay leaves and dried chiles before serving.
Ingredients
4 Japanese eggplants
4 tbsp vegetable oil (canola or peanut)
1 tsp black mustard seeds
1 tsp whole cumin seeds
2 bay leaves
3 dried red chiles
¼ tsp asafoetida
1 large red onion, chopped
8 red beef tomatoes, chopped
1 tsp turmeric powder
2 tsp salt
2 tbsp serrano chiles, minced
3 tbsp garlic, minced
1 tbsp garam masala
1 tbsp chaat masala
1 large bunch cilantro, chopped
2 tbsp lemon juice
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