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.


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:

RINGNA NO ORO/OLO

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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24 comments

  1. Oh my gosh. I would love this. As usual, your pictures are lovely. Hope you are doing well.

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    Replies
    1. Thank you Lisa, I am good..thank you ! Hope you are doing well too, my best wishes. Do try this recipe, I am sure you will love this.

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  2. This looks so delicious, and healthy too! I love eggplant/aubergine, prepared this way!!

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  3. I love eggplants!! and this dip looks insanely good! I could probably eat all of it :) Love the smokiness too.

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  4. At first, I wasn't sure what this dip was, but the realized that aubergine is eggplant! Yes, I love eggplant anything! And I love the smoky factor of your dip! Yum!!!

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  5. A smokey flavor with the addition of garlic and herbs...this sounds absolutely delicious! I can't wait to make this....and devour it! :)

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  6. Mmmm. This looks so tasty! I love all things eggplant and can't wait to try this! My family is going to love this recipe!!

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  7. I love this recipe uses fresh ingredients and just a few to boot, too. This would be perfect to make on a busy weeknight!

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  8. I love eggplant. This looks so spicy and delicious. It would make a perfect party appetizer. Can't wait to try it out!

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  9. Yum! I love aubergine so much, this looks so tasty, can't wait to try it :)

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  10. Well this sounds like a delicious dip. I happen to love this sort of thing as an appetizer or to use in a wrap. Eggplant is delicious, and I am always looking for new ways to use it.

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  11. I love the smoky flavor...sounds like a delicious dip!

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  12. This sounds so flavorful and delicious!

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  13. I love eggplants!!! and I have a few in the fridge, and there is the garlic chutney again! This dip must be soo good! Thanks for the recipe

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  14. I love the shot! Beautiful picture! I am definitely making this one!

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  15. Wow what a lovely variation to Bharta.. Will try it for my next party.

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  16. This have a catchy name.. looks delicious

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  17. Very interesting addition of yogurt...will taste great as a dip :) Thanks for sharing; and amazing clicks too :) :)

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  18. Looks so delicious and healthy too !

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  19. I like how you have used yogurt in this recipe, I go the onion tomato route. would love to try this variation.

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