To begin making the Ringna No Olo Recipe, we will first begin by roasting the eggplant.
You can roast the brinjal in two ways; in the oven or on the gas flame.
Using the oven for roasting, preheat the oven to 180 C. Place the brinjal on a baking sheet and into a preheated oven for about 30 minutes or until the brinjal has started to soften and the outer skin is charred. When you prick inside with a knife, you can feel that the brinjal has become tender, if not continue to bake until done.
If you are using the flame for roasting, place the brinjal on the stove top flame, with continuous monitoring, using tongs to turn the brinjal around while it is roasting. After about 10 minutes you will notice that the brinjal’s skin begins to char and the inside begins to get tender. To test, when you insert a knife you will feel it is soft and not hard. If hard continue to roast until done.
Allow the brinjal to cool after roasting. Once the roasted brinjal cools down peel the charred skin and discard it. Coarsely mash the pulp using a fork or mince finely using a knife.
Heat oil in a pan on medium-high heat; add cumin seeds and allow it to crackle.
Add the ginger, garlic, green chillies, onion, bay leaf and cinnamon and saute until the onions soften.
Once the onions are soft and golden, add the tomatoes, turmeric powder, chilli powder, coriander powder, cumin powder and sauté until the tomatoes are soft and tender.
Stir in the roasted brinjal. Add the yogurt at this stage and stir to combine well.
Turn the heat to low and simmer the Ringna No Olo for 5 minutes until it gets well combined with the tomatoes and spices so you will get a delicious tasting ringna no olo. At
Turn off the heat and garnish ringna no olo with freshly chopped coriander leaves and stir.
Serve the Ringna No Olo with Bajra Na Rotla, Gujarati Kadhi and a hot steamed rice.