A classic Gujarati winter delicacy, this smoky roasted eggplant mash is cooked with fresh green garlic and spices. It's the perfect comfort food to enjoy with bajra rotla or phulka.
Prep15 min
Cook30 min
Servings4
Serving size: 1 cup
168cal
3gprotein
17gcarbs
11g
Ingredients
500 g Brinjal (one large, round variety)
3 tbsp Peanut Oil
0.5 tsp Mustard Seeds
0.5 tsp Cumin Seeds
0.25 tsp Hing
1 medium Onion (finely chopped)
2 pcs Green Chili (finely chopped, adjust to taste)
A rustic, gluten-free flatbread from Gujarat with a uniquely earthy and nutty flavor. Traditionally patted by hand and cooked on a clay tawa, this wholesome rotlo is best enjoyed hot with a dollop of ghee and jaggery.
A fiery and pungent Maharashtrian dry chutney made with garlic, coconut, and red chilies. It's the perfect zesty accompaniment for vada pav, bhajis, or simply sprinkled over rice and dal.
About Ringan no Oro, Jowar no Rotlo and Dry Garlic Chutney
Aromatic Ringan no Oro with Jowar no Rotlo – a soul-satisfying, fiber-rich dinner, mom's recipe style!
This gujarati dish is perfect for dinner. With 520.65 calories and 11.969999999999999g of protein per serving, it's a high-fiber option for your meal plan.
fat
(finely chopped, if unavailable use spring onion greens)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (adjust to taste)
1.5 tsp Coriander Cumin Powder (also known as Dhana Jiru)
1 tsp Salt (or to taste)
0.5 tsp Garam Masala
0.5 tsp Sugar (optional, to balance flavors)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Roast and Prepare the Brinjal (15-20 minutes)
Wash and pat dry the brinjal. Make 3-4 deep slits into it with a knife.
Brush the entire surface of the brinjal with about 1 teaspoon of peanut oil.
Place it directly on a gas flame over a roasting rack (jali). Roast for 15-20 minutes, turning it every few minutes with tongs, until the skin is completely charred and the flesh is soft. A knife inserted should go through easily.
Remove from heat and let it cool for 5-10 minutes. Carefully peel off the charred skin.
Place the roasted flesh in a bowl and mash it thoroughly with a fork or potato masher. Set aside.
2
Prepare the Masala Base (8-10 minutes)
Heat the remaining peanut oil in a kadai or pan over medium heat.
Add the mustard seeds and let them splutter. Then add cumin seeds and hing, and sauté for 30 seconds.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Add the ginger-garlic paste and green chilies. Cook for 1 minute until the raw aroma disappears.
Add the finely chopped tomatoes and cook for 4-5 minutes, stirring occasionally, until they turn soft and mushy and oil begins to separate from the masala.
3
Combine and Cook the Oro (8-10 minutes)
Add the turmeric powder, red chili powder, coriander-cumin powder, and salt to the pan. Mix well and cook the spices for 1 minute.
Add the mashed brinjal to the masala. Stir everything together until well combined.
Cover the pan and cook on low heat for 5-7 minutes, allowing the brinjal to absorb all the flavors. Stir once or twice in between.
4
Garnish and Serve (2 minutes)
Uncover the pan and stir in the chopped green garlic and garam masala. If using, add the sugar. Cook for another 2 minutes.
Turn off the heat and garnish with fresh chopped coriander leaves.
Let it rest for 5 minutes before serving hot with Bajra Rotla, Phulka, or Paratha.
284cal
7gprotein
47gcarbs
9gfat
Ingredients
250 g Jowar Flour (Also known as sorghum flour)
240 ml Hot Water (Use as needed, this is a starting amount)
1 tsp Salt
2 tbsp Ghee (For serving)
Instructions
1
Prepare the Dough
In a wide bowl or 'parat', combine the jowar flour and salt. Mix well.
Pour in about 3/4 of the hot water. Use a spoon or spatula to mix, as the water is hot. The mixture will be crumbly.
Once it's cool enough to touch, gather the mixture together into a rough dough. Do not knead the entire dough at this stage.
2
Knead Individual Portions
Take about 1/4 of the dough (enough for two rotlos). Keep the rest of the dough covered with a damp cloth.
Sprinkle a few drops of water on the portion and begin to knead it using the heel of your palm. Push and stretch the dough for 2-3 minutes until it becomes very smooth, pliable, and crack-free, like soft clay. This step is critical for soft rotlos.
Divide the kneaded portion into two equal smooth balls.
3
Shape the Rotlo
Dust your palms and a clean, flat surface with a little dry jowar flour.
Take one dough ball and flatten it slightly. Place it on your non-dominant palm or on the floured surface.
Using the fingers of your other hand, gently pat and press the dough, rotating it simultaneously to form an even circle of about 5-6 inches in diameter. If this is difficult, you can roll it gently between two sheets of parchment paper.
4
Cook the Rotlo
Heat a tawa (griddle, preferably clay or cast iron) over medium-high heat. It should be quite hot.
Carefully lift the rotlo and place it on the hot tawa.
After about 45-60 seconds, the color on top will change slightly. Flip it over.
Cook the second side for about a minute. You may see some brown spots.
Using a pair of tongs, carefully lift the rotlo and place it directly on a medium-high open flame. It should puff up beautifully within seconds.
Flip it once on the flame to cook the other side for a few more seconds.
5
Serve
Remove the puffed rotlo from the flame and place it on a serving plate or in a roti basket.
Immediately apply a generous amount of ghee on top.
Repeat the kneading, shaping, and cooking process for the remaining dough, one portion at a time.
Serve hot with kathiyawadi shaak like sev tameta, baingan bharta, or simply with jaggery and garlic chutney.
0.5 tsp red chili powder (optional, for extra heat)
Instructions
1
Roast Ingredients Separately
Heat a heavy-bottomed pan over low-medium heat. Add the peeled garlic cloves and dry roast for 4-5 minutes, stirring occasionally, until they are fragrant and have light brown spots. Remove and set aside on a large plate.
In the same pan, roast the dry coconut for 2-3 minutes, stirring continuously until it turns a light golden brown. Be careful as it can burn quickly. Transfer to the plate.
Next, roast the peanuts for 4-5 minutes until they are crunchy and the skins begin to crack. Add them to the plate.
Roast the Kashmiri red chilies for about 1 minute until they become crisp, slightly darker, and aromatic. Add to the plate.
Finally, add the sesame seeds, cumin seeds, and coriander seeds to the pan. Roast for 1 minute, stirring constantly, until they release their aroma and the sesame seeds start to pop. Add to the plate.
2
Cool Completely
Spread all the roasted ingredients on the plate in a single layer. Allow them to cool down to room temperature completely. This step is crucial to prevent the chutney from becoming oily and pasty when ground.
3
Grind the Chutney
Once completely cool, transfer all the roasted ingredients, salt, and optional red chili powder to a grinder jar or food processor.
Use the 'pulse' function to grind in short bursts of 2-3 seconds each. Scrape down the sides of the jar between pulses.
Continue pulsing until you achieve a coarse, sand-like texture. Avoid over-grinding, which will release oils from the coconut and peanuts, turning it into a paste.
4
Store
Transfer the prepared dry garlic chutney to a clean, dry, and airtight container. It can be stored at room temperature for up to a month. For longer shelf life, especially in humid climates, store it in the refrigerator.
