This makes a perfect desi gujarati thali when served with bajri(pearl.
Kathiyawadi Mix Spicy Shaak is farmer's food.
This is simple but delicious vegetable recipe.
Bahan Membuat Ringna No Olo (kathiyawadi gujarati style recipe)
- You need 1 of Brinjal (Baingan / Eggplant), yielding to 2 cups of roasted.
- You need 1 teaspoon of Cumin seeds (Jeera).
- You need 1 inch of Ginger, grated.
- It's 1 of Green Chilli, finely chopped.
- You need 1/4 teaspoon of Asafoetida (hing).
- You need 1/2 teaspoon of Turmeric powder (Haldi).
- It's 1/2 teaspoon of Red chilli powder.
- It's 1/4 teaspoon of Cinnamon Powder (Dalchini).
- It's 1 tablespoon of Cooking oil Salt, to taste.
Langkah Memasak Ringna No Olo (kathiyawadi gujarati style recipe)
- 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 taste, 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, tomatoes, turmeric powder, green chillies, chilli powder, asafoetida, cinnamon powder and sauté until the tomatoes are soft and tender. Stir in the roasted brinjal. Turn the heat to low and simmer the brinjal for 10 minutes until it gets well combined with the tomatoes and spices..
- Turn off the heat and garnish with freshly chopped coriander leaves and stir.
Everyday cooking in most gujarati households is simple yet full of flavour and so good for you. I am sharing a really simple recipe for a Aubergine and potato curry also known as 'Ringan batata nu shaak'. Using mustard seeds is typical from this region of India and so is the addition of a little. Bajra no rotlo with Ringana no olo , jaggery with safed makhan is a classic Gujarati winter special. Rotla can also be made using jowar or nachni flour, ensure you roll the rotlas uniformly to make them puff up.
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