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