Learn how to make Ringana no olo - Baingan Bharta at home with Chef Toral Rindani on Swaad Anusaar.

Ingredients:
Oil
1/2 tbsp Cumin Seed.
1/2 tbsp Asafoetida.
2-3 tbsp Green Garlic paste.
1 tbsp of Ginger & Green Chilli paste.
1/2 tbsp Garam Masala.
1/2 tbsp Red Chilli powder.
1tsp Turmeric Powder.
3-4 chopped Spring Onions.
Salt to taste.
3 Tomatoes chopped.
2 Brinjals
(Oil - for greasing Brinjals)
Garlic cloves.
Chopped Spring Onion & Chopped Green Garlic (for garnishing)

Method:-
Follow these step to make Gujarati special Ringna no Olo (Baingan Bharta).
Start by heating a pan. Add 4-5 tbsp of Oil, 1/2 tbsp Cumin seeds, 1/2 tbsp Asafoetida, 2-3 tbsp Green Garlic paste. Saute all this till the raw smell goes away. Then add 1 tbsp of Ginger & Green chilli paste. You can adjust the quantity if you like it to be spicy. Saute it for a while and then add all the masalas. 1/2 tbsp of Garam Masala, 1/2 tbsp Red Chilli powder, 1 tsp Turmeric powder. Mix everything together. After a while add 3-4 chopped Spring Onions. Cook it till Onions turn soft and translucent. Now, add Salt and 3 Tomatoes chopped. Cook it till Tomatoes turn soft. Meanwhile, let's start roasting Brinjal. To roast Brinjal, first, grease it with Oil. The reason we use oil because the skin will easily come off once it's roasted. After applying oil applying make gashes on all side and stuff cloves of Garlic in it. Start roasting Brinjal from all the sides. Once it's roasted well remove the charred skin and start mashing it or chop it finely.
Add mashed Brinjal in the pan along with Tomatoes and spring onions. Mix everything together and let it cook for another 5-6 mins. After it, add 1 tbsp of Coriander powder. Mix it well and let it cook for another 5-6 on slow flame and you'll have your Ringna no Olo ready to serve. Serve it hot with Bajri Bhakri, home churned butter along with Garlic Chutney.