Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, ringna no olo (kathiyawadi gujarati style recipe). It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Ringna No Olo (kathiyawadi gujarati style recipe) is one of the most favored of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Ringna No Olo (kathiyawadi gujarati style recipe) is something which I have loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can cook ringna no olo (kathiyawadi gujarati style recipe) using 9 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Ringna No Olo (kathiyawadi gujarati style recipe):
- Get 1 Brinjal (Baingan / Eggplant), yielding to 2 cups of roasted
- Take 1 teaspoon Cumin seeds (Jeera)
- Prepare 1 inch Ginger, grated
- Get 1 Green Chilli, finely chopped
- Make ready 1/4 teaspoon Asafoetida (hing)
- Get 1/2 teaspoon Turmeric powder (Haldi)
- Make ready 1/2 teaspoon Red chilli powder
- Get 1/4 teaspoon Cinnamon Powder (Dalchini)
- Take 1 tablespoon Cooking oil Salt, to taste
Instructions to make 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
So that’s going to wrap this up for this exceptional food ringna no olo (kathiyawadi gujarati style recipe) recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
