Ringan no Oro

1. 1
   prep · ~5 min

   Prepare the eggplants.

   Wash 8 baby eggplants and pat dry. Leaving the stems intact, make two lengthwise slits in each eggplant to form a cross shape. Do not cut all the way through; the eggplants should remain whole. Place them in a bowl of salted water to prevent browning.

   TIPChoose small, tender eggplants with shiny skin. Larger eggplants may have tough seeds and bitter flesh.
2. 2
   roast · ~5 min

   Roast the stuffing ingredients.

   1.Heat a small pan over medium-low heat.

   2.Dry roast 3 tbsp peanuts until they smell nutty and skins start to darken (2-3 min). Remove and set aside.

   3.Dry roast 2 tbsp sesame seeds until they turn light golden and begin to pop (1 min). Remove and set aside.

   4.Dry roast 2 tbsp desiccated coconut, stirring constantly, until it turns pale golden (30 sec). Remove immediately to prevent burning.

   TIPRoast each ingredient separately; they brown at different rates. The coconut burns fastest, so remove the pan from heat the moment it changes colour.
3. 3
   mix · ~5 min

   Make the stuffing masala.

   1.Let the roasted peanuts, sesame seeds, and coconut cool completely.

   2.Grind them to a coarse powder in a mortar and pestle or pulse briefly in a grinder. Do not make a paste.

   3.Transfer to a bowl and mix in 2 tsp coriander powder, 1 tsp red chili powder, 1 pinch turmeric, 1 pinch garam masala, 1 tsp sugar, and 0.5 tsp salt.

   4.Add 1 tsp oil and mix to a crumbly, damp masala that holds together when pressed.

   TIPA coarse, sandy texture is ideal — it gives the stuffing its distinctive crunch. Over-grinding releases oil from the peanuts and makes a sticky paste instead.
4. 4
   prep · ~6 min

   Stuff the eggplants.

   1.Remove eggplants from water and pat them dry.

   2.Gently pry open each slit with your fingers.

   3.Fill each eggplant generously with the prepared masala, pressing it deep into the slits.

   4.Reserve any leftover masala for sprinkling later.

   TIPStuff firmly enough that the masala stays in place during cooking, but gentle enough not to tear the eggplants apart.
5. 5
   temper · ~2 min

   Make the tempering.

   1.Heat the remaining 2 tbsp oil in a wide, heavy-bottomed pan over medium heat.

   2.Add 0.5 tsp mustard seeds and let them splutter completely.

   3.Add 0.5 tsp cumin seeds and let them sizzle for 10 seconds.

   4.Add a pinch of asafoetida and stir for a few seconds until fragrant.

   TIPThe asafoetida goes in last because it burns almost instantly. Have the eggplants ready to place into the pan immediately.
6. 6
   saute · ~16 min

   Add the stuffed eggplants and cook gently.

   1.Carefully arrange the stuffed eggplants in a single layer in the pan.

   2.Sprinkle any leftover stuffing masala over the eggplants.

   3.Cover the pan and cook on low heat for 7-8 minutes.

   4.Uncover and gently turn each eggplant using a spatula. Be very careful not to let the stuffing fall out.

   5.Cover again and cook for another 7-8 minutes until the eggplants are tender and the skin is wrinkled.

   TIPLow, steady heat is crucial here. High heat will burn the masala on the outside before the eggplants cook through on the inside.
7. 7
   simmer · ~6 min

   Steam-finish with a splash of water.

   1.Uncover the pan and check tenderness by piercing an eggplant with a fork. It should slide in easily.

   2.If the eggplants are not fully cooked, sprinkle 2 tbsp of water around the edge of the pan.

   3.Cover and cook for a final 3-4 minutes until the water evaporates and the eggplants are completely tender.

   4.Once done, cook uncovered for 1-2 minutes to dry out any excess moisture and let the masala crisp slightly.
8. 8
   garnish

   Garnish with fresh coriander and serve hot.

   Transfer the eggplants to a serving dish, scrape any crispy masala from the pan on top, and scatter 2 tbsp chopped coriander leaves over everything. Serve immediately with rotli, bhakri, or steamed rice.

   TIPThe crispy, caramelised bits of masala stuck to the pan are the most flavourful part. Don't leave them behind.

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