Ringan No Olo

Cuisines

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Recipe

Ingredients

	2 large	Eggplant , small
	2 tablespoons	Peanut oil
	1 cup	Onion , finely chopped
	1 cup	Tomato , chopped
	2 tablespoons	Garlic , crushed
	1 tablespoon	Green chili paste
	1 teaspoon	Turmeric powder
	1 teaspoon	Red chili powder
	1 teaspoon	Coriander powder
	1 teaspoon	Cumin , seeds
	1 teaspoon	Mustard Seed
	1 tablespoon	Jaggery
	—	Salt , to taste
	2 tablespoons	Cilantro , chopped, fresh

Instructions

1. 1 Roast the eggplants over an open flame until the skin is charred and the flesh is soft.
2. 2 Allow the roasted eggplants to cool slightly, then peel off the charred skin and mash the flesh.
3. 3 Heat peanut oil in a pan over medium heat and add mustard seeds and cumin seeds.
4. 4 Once the seeds splutter, add the chopped onions and sauté until they turn golden brown.
5. 5 Add the crushed garlic and green chili paste, and sauté for another minute.
6. 6 Stir in the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt.
7. 7 Cook until the tomatoes are soft and the oil starts to separate from the masala.
8. 8 Add the mashed eggplant to the pan and mix well with the masala.
9. 9 Stir in the jaggery and cook for another 5-7 minutes, allowing the flavors to meld.
10. 10 Garnish with chopped coriander leaves and serve hot with bajra rotla or rice.