Ringanaa no Olo (Roasted Eggplant)
Gujaraati-style Bengan Bhartaa
2 large eggplants
1 head garlic
2 tablespoon tel (oil)
½ teaspoon rai (mustard seeds)
¼ teaspoon hing (asafetida)
1 suku marchu (whole, dried pepper)
1 large kaando (onion), finely chopped
3 lilu marchu (green chili), chopped
1 teaspoon aadu (ginger), grated
1 teaspoon mithu (salt)
1 ½ teaspoon dhaanaa jiru (powdered coriander & cumin seeds)
½ teaspoon marchu (cayenne pepper)
¼ teaspoon hardar (turmeric)
¼ cup dahi (plain yogurt)
some kothmari (cilantro), finely chopped
1 Wash eggplants. With a small knife, make small slits on the eggplant and plug with peeled garlic cloves.
2 Put the eggplants on an oven tray and broil until the skin starts to flake, about ½ hour. Take them out of the oven and remove the skin. Mash the eggplants and garlic into a pulp.
3 Heat oil in a large pot. Add mustard seeds, asafetida and dried pepper. The seeds will start crackling.
4 Add onion, green chilies and ginger. Sauté until the onions are light brown.
5 Add salt, coriander-cumin powder, cayenne pepper and turmeric. Sauté for about a minute and add the mashed eggplant. Mix well.
6 Mix in the yogurt and remove from heat.
7 Garnish with fresh cilantro
Source: Kishor 5 July 1996, refined with Digu 8 March 2001