Ringna No Oro - Recipe for Gujarati Main Course

Ingredients

1 Large Purple Brinjal (Eggplant or Bharta wala Baingan)
2 pinches Hing / Asafoetida 
1/2 tsp Turmeric
1 tsp Red Chili Powder
1 tsp Coriander Powder
1 tsp Jeera Powder/Cumin Powder (preferably Roasted Jeera Powder)
1 tbsp Oil
Salt as per taste
Coriander leaves for garnish

Preparation:

1. Grease the Brinjal skin with oil, using knife just make little slits on its skin and roast it on flame from all sides till you see its skin easily getting separated from the inner part. Roast it whole until too tender . 
2. Let it cool for a while, remove all the roasted (charred) skin from it, cut the inner portion into small pieces
3. Heat a pan, add oil to it. Turn the flame low, add Hing, Red Chili powder, Turmeric, Coriander powder and Jeera powder. Put the cut Brinjal pieces, and mix thoroughly. Add (only if required) Salt, chili powder and Turmeric. 
4. Cook for 5 minutes in low flame.
5. Garnish with Coriander leaves and serve with Bajra Roti.

Recipe and Images contributed by Sudha Davda