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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.
For 4 servings
Roast and Prepare the Brinjal (15-20 minutes)
Prepare the Masala Base (8-10 minutes)
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.
This gujarati recipe takes 45 minutes to prepare and yields 4 servings. At 170.32 calories per serving with 3.14g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Combine and Cook the Oro (8-10 minutes)
Garnish and Serve (2 minutes)
Add 1/4 cup of fresh or frozen green peas (matar) along with the tomatoes to add a hint of sweetness and texture to the dish.
For a different flavor profile, increase the amount of onions and tomatoes, and skip the sugar. Add a pinch of kasuri methi (dried fenugreek leaves) at the end.
Stir in 1-2 tablespoons of fresh cream (malai) or full-fat yogurt at the end of cooking for a richer, creamier texture.
To make a Jain-friendly version, omit the onion, ginger, and garlic. You can add a small amount of finely chopped cabbage to the tempering for texture.
Brinjal is an excellent source of dietary fiber, which is crucial for digestive health. It aids in regular bowel movements, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
This dish is naturally low in calories and fat, making it a fantastic option for those managing their weight. It's a flavorful and satisfying dish that won't disrupt a calorie-conscious diet.
Brinjal skin contains an antioxidant called nasunin, which helps protect brain cells. Additionally, tomatoes provide lycopene, and spices like turmeric offer curcumin, all of which help combat oxidative stress in the body.
The combination of fiber, potassium, and antioxidants in this dish contributes to cardiovascular health. Fiber helps lower cholesterol, while potassium can help regulate blood pressure.
One serving of Ringan no Oro (approximately 1 cup or 210g) contains around 150-170 calories, depending on the amount of oil used. It is a relatively low-calorie dish.
Yes, Ringan no Oro is a healthy dish. It is rich in dietary fiber from the brinjal, packed with vitamins and antioxidants from the tomatoes and spices, and is primarily plant-based. It's a nutritious way to include vegetables in your diet.
The best type is a large, round, purple brinjal, often called 'bharta baingan'. Look for one that is firm, has smooth skin, and feels light for its size, as this indicates fewer seeds and a less bitter taste.
Absolutely. While green garlic provides the authentic winter flavor, you can easily substitute it with an equal amount of finely chopped spring onion greens. In a pinch, you can also use finely chopped regular garlic cloves added during the tempering stage.
Bitterness in Ringan no Oro can come from two main sources: an eggplant with too many seeds, or under-roasting the eggplant. Ensure you roast the brinjal until it's completely soft and collapsed to cook out any bitter compounds.
Roast the brinjal in an oven or air fryer until tender. To add the smoky flavor, use the 'dhungar' method. Place the cooked Oro in a bowl, make a small well in the center, and place a tiny steel bowl in it. Add a piece of red-hot charcoal to the small bowl, pour half a teaspoon of ghee over it, and immediately cover the main bowl with a tight lid. Let it sit for 2-3 minutes to infuse the smoke.
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