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A smoky, mashed eggplant curry cooked with winter vegetables like green garlic and spring onions. This traditional Gujarati dish is a rustic and flavorful delight, perfect with bajra rotla or phulka.
For 4 servings
Roast the Eggplant
Prepare the Tempering (Tadka)
A smoky, mashed eggplant curry cooked with winter vegetables like green garlic and spring onions. This traditional Gujarati dish is a rustic and flavorful delight, perfect with bajra rotla or phulka.
This gujarati recipe takes 45 minutes to prepare and yields 4 servings. At 164.02 calories per serving with 2.96g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Sauté Aromatics and Vegetables
Add Spices and Cook the Masala
Combine and Finish the Olo
Garnish and Serve
For a classic Gujarati sweet and tangy taste, add 1 teaspoon of powdered jaggery (gur) along with the tomatoes to balance the flavors.
Add 1/2 cup of fresh or frozen green peas (matar) along with the tomatoes for added texture and a hint of sweetness.
For a richer, nuttier version, stir in 2 tablespoons of coarsely ground roasted peanuts towards the end of cooking.
Increase the amount of garlic and red chili powder for a spicier, more pungent Kathiyawadi-style Olo.
Eggplant is an excellent source of dietary fiber, which aids in digestion, promotes satiety, helps maintain stable blood sugar levels, and supports overall gut health.
This dish is rich in antioxidants. Eggplant skin contains nasunin, which protects brain cells, while tomatoes provide lycopene, and garlic contains allicin, all of which help combat oxidative stress in the body.
The combination of fiber, potassium from eggplant and tomatoes, and the absence of cholesterol makes this dish heart-friendly. It can help in managing blood pressure and cholesterol levels.
Being low in calories and high in fiber and water content, Ringan no Olo can be a satisfying and nutritious part of a weight management diet, as it helps you feel full for longer.
One serving of Ringan no Olo (approximately 1 cup or 220g) contains an estimated 160-180 calories. This is a relatively low-calorie dish, with most calories coming from the oil used in cooking.
Yes, it is a very healthy dish. It's packed with vegetables and is a great source of dietary fiber from eggplant, and vitamins and antioxidants from tomatoes, garlic, and onions. It is naturally vegan and gluten-free.
The ideal eggplant for this dish is the large, round, purple variety often called 'Bharta Baingan'. It has fewer seeds and a fleshier texture that becomes creamy and soft when roasted.
Bitterness in eggplant usually comes from having too many seeds. To avoid this, choose an eggplant that feels light for its size and has smooth, shiny skin. Roasting it properly until completely soft also helps reduce any bitterness.
Yes, you can. While direct flame gives the best smoky flavor, you can roast the eggplant in an oven at 200°C (400°F) or in an air fryer until it's completely soft. The final dish will be delicious but will lack the characteristic smoky aroma.
Traditionally, Ringan no Olo is served with Bajra Rotla (pearl millet flatbread) or Jowar Rotla. It also pairs wonderfully with Phulka, Paratha, or as a side dish with Khichdi and Kadhi.
This recipe goes great with these complete meals
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