A large brinjal roasted directly over flame until charred and smoky, then peeled and mixed with fresh coriander, green chilli, garlic and lemon. A simple Gujarati preparation celebrating the smoky roasted flavour.
Ingredients
1 large round brinjal (about 400 to 500 g — the big globe variety)
3 tbsp oil
1 tsp mustard seeds
10 curry leaves
1/4 tsp asafoetida
1 onion — finely chopped
2 green chilli — finely chopped
4 garlic cloves — finely minced
1/2 tsp turmeric
1 tsp red chilli powder
salt to taste
2 tbsp fresh coriander leaves — finely chopped
1 tbsp lemon juice
2 tbsp grated coconut for garnish
Method
Roast the brinjal directly over flame: Place the whole brinjal directly on a gas burner on high flame. Using tongs, rotate the brinjal every 2 minutes so all sides get exposed to the flame. The skin will char and blacken — this is correct and essential. The inside of the brinjal will cook in the heat from the fire. Total roasting time: 12 to 15 minutes until the brinjal has collapsed, shrivelled and feels soft all the way through when gently pressed. If using an electric stove, roast under the broiler/grill for 20 minutes turning halfway.
Cool and peel: Transfer the charred brinjal to a bowl. Cover with a plate and let steam for 5 minutes — this loosens the charred skin. Once cool enough to handle, peel off all the blackened skin using your fingers. The skin should peel away easily. Discard all the charred skin.
Remove the stem and extract the flesh: Cut off the stem end. Using a fork or spoon, break up the roasted brinjal flesh. It will be soft and silky with a deep smoky flavour. Remove and discard any large seed clusters if present. Mash the flesh roughly — not completely smooth, leave some texture.
Drain excess liquid: Roasted brinjal releases a lot of water. Tilt the bowl and drain off this liquid — if left in, it makes the olo watery.
Heat oil and make tempering: Heat 3 tbsp oil in a pan on medium. Add mustard seeds — wait for them to pop. Add curry leaves and asafoetida. Stir 10 seconds.
Cook onion, chilli and garlic: Add finely chopped onion, green chilli and minced garlic. Cook on medium heat stirring every 2 minutes for 8 minutes until onion turns golden. The garlic will turn fragrant and slightly golden.
Add spice powders: Turn to low heat. Add turmeric and red chilli powder. Stir 1 minute.
Add the roasted brinjal flesh: Add the mashed roasted brinjal. Stir well to mix with the tempered onion and spices. Add salt. Cook on medium heat stirring for 3 to 4 minutes until everything is well combined and heated through.
Add lemon juice and coriander: Add lemon juice and chopped coriander leaves. Stir gently. Taste and adjust salt.
Serve: Garnish with grated coconut. Serve with rotis or bhakri (jowar flatbread).
Note: Ringan No Olo (ringan = brinjal in Gujarati, olo = roasted preparation) is the Gujarati equivalent of baingan bharta of North India or vangibaath of Karnataka. The charring over direct flame gives the brinjal its essential smoky character — this smokiness cannot be achieved any other way. It is made across rural Gujarat and is considered comfort food. The smoky, silky roasted brinjal mixed with garlic, onion and coriander is one of the simplest and most liked preparations in Gujarati home cooking.