Ringan Bharthu is a Traditional gujarati Kathiyawadi dish. I really recommend this dish to try!
Egg plants – 2 large
Onions – 2 medium (finely chopped)
Tomatoes – 3 medium (finely chopped)
Spring onion – 1 cup (optional)
Garlic paste – 3 tbsp
Oil – 1/2 cup
Cumin seeds – 1/2 tbsp
Asafoetida – pinch
Red chilli powder – 1 tbsp
Garam masala – 1/2 tbsp
Salt – 1/2 tbsp
Wash the eggplant, make 2 small vertical slits on opposite sides of the eggplant and check it is clean inside, coat it with oil on the outside. Put one eggplant on direct heat on gas and cook it for 5 minutes then turn side and cook for 5 minutes, cook another 10 minutes and keep changing sides in between.
Remove eggplant from heat, peel the skin off and then mash it. This will give the Eggplants a smoky traditional flavor.
In a pan, heat oil. Add cumin seeds and asafoetida . When it sizzles add garlic paste. Let it cook for 1-2 minutes then add finely chopped onions. Once it becomes translucent add finely chopped spring onions.
Add finely chopped tomato and cook until the oil starts leaving the sides of the pan. Then add red chili powder,salt and garam masala powder and cook on low heat for another 5 minutes.
Add the mashed eggplants and mix well and cook for 10 minutes.
And tasteful of Ringan bharthu (Ringan no odo) is ready. Serve hot with Bajri na Rotla. 🙂