Ringna no olo (smoked eggplant curry)

Ringna no olo


2-3 large sized brinjals

1 medium sized onion

1 small bunch spring onions. Chop separately the greens and the bulb.

6-7 cloves of garlic finely minced

2-3 medium sized tomatoes chopped finely

1 Green chilly – finely chopped

1 small pinch garam masala

1 tea spoon heaped – chilli powder

1 small pinch – turmeric powder

Salt to taste

Finely chopped fresh coriander(cilantro).

1 pinch of pepper powder

1/2 teaspoon jeera

hing for tempering.



Brush oil on the brinjals and slit them length-wise(although don’t slice them). You can roast them in the oven(350 C) for 20-30 minutes.* I choose to roast it over open flame on my gas stove for want of ‘rustic amenities’.


Roast them until the skin is completely charred and the brinjals appear mushy and well-cooked. Cool and scrape off skin. Clean and chop the core of roasted eggplants. Mash it to a chunky pulp.


Heat oil in a pan.**

Temper with the jeera and hing and add the chopped onion and spring onion whites. Be careful not to add spring onion greens at this stage. Cook onions until soft. Add minced garlic and green chilly. Make a paste of chilli-powder, pepper, garam masala, turmeric by adding a spoon of water.


Add the masala paste. Add tomatoes soon after. When tomatoes are done add the brinjal mash and mix thoroughly. Add salt to taste. Cook awhile until oil separates and coriander leaves and spring onion greens.

Serve hot with bajra rotlas and adad ni dal(urad dal). (Recipes coming soon… at a blog post near you..)



*The ‘authentic’ version calls for roasting them over ‘chulhas’ or ‘sigris’ where the flame

would impart an irreplacable smoky flavour to the brinjals.

** Like other Kathiawadi recipes this requires a generous amount of oil. It’s the groundnut oil that imparts this a sweet(not as in sugary!) flavour. Not very healthy you might contend, therefore use as much as you dare to.


A lot of the dish’s success depends on the quality of the egg-plant and the softness of flesh(the fewer the amount of seeds and fibrous content). There is another simpler version of this dish, where the mashed eggplant is consumed ‘uncooked’ with oil, salt and chilli powder.

By Jasmine Chokshi




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