Ringan Nu Bharathu (Olo)

1. Roast the Eggplant:

Wash and pat dry the eggplant.

Make rando slits on the eggplant using knife and apply a little oil.

Insert Garlic cloves in the slits.

Roast it directly over the gas flame or in an oven until the skin becomes black and wrinkled and the inside turns soft.

Take out all burnt garlic cloves and finely chop them.

Allow the eggplant to cool, then peel off the burnt skin and mash the pulp well. Keep aside.

2. Prepare the Masala:

Heat oil in a pan.

Add cumin seeds and let them splutter.

Add finely chopped burnt garlic, green chilly and sauté for a few seconds.

Add finely chopped onions and sauté till they turn golden brown.

Add finely chopped tomatoes and cook until they turn soft and mushy.

Add turmeric, red chilly, coriander powder, and salt. Mix well and cook till oil separates.

3. Combine with Eggplant:

Add the mashed eggplant to the cooked masala.

Mix everything well and cook for about 5–7 minutes on medium heat.

Add kitchen king masala and mix again.

4. Garnish and Serve:

Garnish with fresh coriander leaves and onion Rings.

Serve it HOT.

Have it with "Bajra no Rotlo" and "Masala Chhash"...