Photograph of the finished Ringan no olo

India · Cà tím nướng nghiền Ringan no olo

Ringan no olo

50 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Eggplant Eggplant 3.5 lb
  • Photograph of Tomato Tomato 8
  • Photograph of Onion Onion 2
  • Photograph of Peas Peas 8.5 oz
  • Photograph of Bengal panch phoron Bengal panch phoron 0.7 oz
  • Photograph of Turmeric powder Turmeric powder 0.6 oz
  • Photograph of Palm sugar Palm sugar 1.7 oz
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Coriander Coriander 3.5 oz
  • Photograph of Green finger chillies Green finger chillies 12
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Make a few incisions and then grill the whole eggplant over direct heat for 15 minutes until the skin is charred black.
  2. 2 Grilled over direct flame, not in an oven, the smoky flavor is half the essence of this dish.
  3. 3 Wrap the eggplant tightly for 10 minutes, then peel off the burnt skin and roughly mash the flesh.
  4. 4 Sauté panch phoron in oil for 40 seconds, then sauté the onions for 6 minutes.
  5. 5 Add tomatoes, turmeric, peas, and palm sugar, then cook for 8 minutes.
  6. 6 Add the mashed eggplant and stir for 10 minutes until the mixture dries out, then sprinkle with coriander and green chilies.

With an appliance

  • Oven 1 hr

    Replace step 1: bake in the oven at 240 degrees for 35 minutes; if it lacks smoky flavor, add 3g of smoked chili powder when stir-frying.

Start cooking