Ringna no Oro / Olo - An authentic Kathiyawadi Gujarati Style Smoky Aubergine Dip

 

Ringna no or , smokiness is what defines this dish and is so finger-licking good.  An earthy smoke scented aubergine puree that blends beautifully with spices, herbs,yogurt and this tantalises your taste buds, surely your love for aubergine will become deeper and deeper.  If you like to devour Baingan Bhartha, Baba Ghanoush /Ganoush or any other smoky aubergine dip, then surely this dish will make its place in your heart.

Ringan no olo is an authentic dish, hails from Kathiyawad, Gujarat, especially popular amongst farming community during the winter season. Ringano oro recipe sounds similar to Baingan Bhartha, but it's not.

I would say taste-wise this dish is no way near to Baingan Bhartha. Baingan Bhartha recipe is made with charred roasted aubergine and once again cooked with fresh herbs, spices and tomatoes, whereas this Ringano oro is prepared using charred roasted aubergine, fresh herbs, garlic chutney , raw oil and does not require any further cooking. Ringano oro tastes great with Hot Millet flatbread ( Bajri no Rotlo ), as a main meal and can be served as starter dip with crackers or toasted pitta bread too.

This recipe is not mine since I was young I heard a lot about it, once or twice husband mentioned that his mum used to make Ringano Oro, but I never tried as I did not have an authentic recipe, until a friend from Kathiyawad, highly spoke about it few months back. Since she gave me her family recipe, we demolished many bowls of Ringano Oro, oh and did I say that even daughter liked it too!

Fresh herbs, garlic and peanut oil add a lovely flavour to Ringano oro and yogurt cuts down the hotness from the fresh green chilli and garlic chutney.

Notes:-
Instead of garlic chutney, you can add fresh minced garlic cloves and red chilli flakes.

Ringna no oro, Rinagan no olo

Mains

Indian

Yield: 2-3 SERVINGS

Author: Hayley Dhanecha

RINGNA NO ORO/OLO

A Kathiyawadi Gujarati Style Smoky Aubergine Dip so delicious and goes nicely with millet flatbreads.

prep time: 15 Mcook time: 5 Mtotal time: 20 M

ingredients:

• 1 big aubergine about 600 g
• Salt to taste
• 2 tbsp. green garlic 
• 2 tbsp. garlic chutney
• 1 green chilli chopped
• 2-3 tbsp. peanut oil
• 2-3 tbsp. yogurt 
• 4-5 tbsp. finely chopped coriander

instructions:

How to cook RINGNA NO ORO/OLO

1. Wash and pat dry aubergine.
2. Roast aubergine with the skin on, on an open fire until the aubergine is soft and no longer holds it's shaping.
3. Once charred, remove from the fire and let it cool.
4. When cool, scoop out the insides, mash the flesh in a bowl with the fork until smooth or use a blender.
5. Add all the other ingredients and mix well.
6. Serve at room temperature with another tablespoon of peanut oil and a sprinkle with little red chilli flakes.
7. Serve with hot millet flatbed, chaas ( buttermilk ) and more garlic chutney.
8. Enjoy!

NOTES:

For a vegan version of oro, skip yogurt totally or use dairy-free yogurt.

Calories
600.66

Fat (grams)
38.08

Sat. Fat (grams)
8.76

Carbs (grams)
49.87

Fiber (grams)
13.23

Net carbs
36.63

Sugar (grams)
13.10

Protein (grams)
23.36

Sodium (milligrams)
117354.60

Cholesterol (grams)
51.46

The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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