Authentic Kathiyawadi Ringna No OloVeg

1

Place the whole brinjals (eggplants) over an open flame using a stand or a grill.

2

Roast the eggplant, turning it occasionally every minute or two to ensure it chars evenly on all sides.

3

Continue until the skin is completely charred and crackled, and the vegetable feels soft and cooked through when pressed.

4

Remove from the heat and set aside on a plate to cool.

1

Once cooled, peel off the charred skin completely.

2

Remove the stem and clean the eggplant. Finely mince or chop the roasted flesh and set it aside.

1

Preheat a pan and add ghee (or mustard oil).

2

Add the bay leaves, cinnamon stick, chopped onions, garlic, ginger, and green chilies.

3

Sauté until the onions turn soft and change color.

1

Add the chopped tomatoes to the pan along with turmeric powder, coriander powder, cumin powder, and red chili powder.

2

Stir well, then cover the pan with a lid.

3

Allowing it to steam helps the tomatoes soften and become mushy without needing excess oil.

1

Once the tomatoes are mashed and well-cooked, add the prepared minced eggplant to the pan.

2

Add salt and a small drizzle of extra ghee for added richness.

3

Stir everything to combine thoroughly.

4

Cover the pan and let it simmer for a few minutes so the flavors meld together.

1

Turn off the heat and garnish with freshly chopped coriander leaves.

2

Taste and adjust seasonings if necessary. Serve hot with traditional sides like Bajra Na Rotla or Bhakri.