Ringna No Olo: Gujarati Comfort Food With Rustic, Smoky Charm

Few dishes capture the soul of Gujarati home cooking like Ringna No Olo. With its smoky roasted eggplant, gentle spices, and homestyle mash, this dish brings back the warmth of traditional kitchens where vegetables were roasted over open flames and stirred with patience. Whether you enjoy it with soft rotlis, hot bajra na rotla, or even a simple bowl of steamed rice, this olo carries a comforting, earthy flavor that’s impossible to forget.

A Look Into the History of Ringna No Olo

Ringna No Olo has its roots deeply tied to Saurashtra and Kathiyawad, regions known for bold flavors created from minimal ingredients. Villages traditionally roasted eggplants directly in chulha (mud stoves), allowing the vegetable to absorb natural smokiness. This technique has been passed down for generations and remains the hallmark of an authentic olo.

Interestingly, olo evolved as a farmer’s dish—simple to prepare, hearty, and ideal for pairing with locally grown grains like bajra and jowar. Over time it became a festive dish too, often prepared during winter harvest when eggplants are at their freshest. Today, Gujarati households cherish this recipe as a symbol of warmth, hospitality, and nostalgic simplicity.

Servings

Serves 3–4 people

Ingredients Required

For Roasting the Eggplant

• 2 large brinjals (globe eggplants)

• 1–2 tbsp oil for coating

• A few slits for stuffing garlic

• 5–6 garlic cloves, peeled

For the Olo (Mash)

• 2 medium onions, finely chopped

• 2 tomatoes, finely chopped

• 3–4 green chillies, crushed

• 1-inch ginger, grated

• ¼ cup chopped coriander

• ½ tsp turmeric powder

• 1 tsp red chilli powder

• 1 tsp roasted cumin powder

• Salt to taste

• 2–3 tbsp oil or ghee

• ½ tsp mustard seeds

• ½ tsp cumin seeds

• Pinch of hing (asafoetida)

Step-by-Step Guide to Make Delicious Ringna No Olo

1. Prepare and Roast the Eggplants

1. Wash and dry the eggplants thoroughly.

2. Make deep slits and insert garlic cloves inside—the flavor disperses beautifully while roasting.

3. Coat the eggplants lightly with oil.

4. Roast them directly on flame, on a grill, or in the oven until the skin becomes charred and the inside turns soft.

5. Allow them to cool slightly, then peel off the skin and mash the flesh using a spoon or fork.

Tip: Flame roasting gives the best authentic Gujarati smokiness.

2. Make the Flavor Base

1. Heat oil or ghee in a pan.

2. Add mustard seeds and cumin seeds; allow them to splutter.

3. Add hing, then immediately add chopped onions.

4. Sauté until the onions turn soft and lightly golden.

5. Add ginger, green chillies, and tomatoes.

6. Cook until the tomatoes soften and release oil from the sides.

3. Add Spices and Cook the Mash

1. Mix in turmeric, red chilli powder, roasted cumin powder, and salt.

2. Stir well and cook for 1–2 minutes.

3. Add the mashed eggplant and mix thoroughly so that the spices coat every bit.

4. Cook on low flame for about 5–6 minutes, stirring occasionally.

4. Final Touch

1. Add fresh coriander and adjust salt or chilli as needed.

2. Let it simmer for another minute to blend flavors.

3. Serve hot with rotli, thepla, bajra rotla, or even steamed rice.

FAQs About Ringna No Olo

1. Can I make Ringna No Olo without flame roasting?

Yes, you can roast the eggplant in the oven, but direct flame roasting always gives the best, most authentic smoky flavor.

2. Which eggplant is best for olo?

Use large, round brinjals with shiny skin and minimal seeds. They roast evenly and mash beautifully.

3. Can I add spices like garam masala?

Traditionally, olo avoids garam masala. The flavor comes from smokiness and simple Gujarati spices.

4. How do I store leftover olo?

Refrigerate in an airtight container. It stays fresh for 1–2 days. Reheat with a little ghee.

5. Is this dish naturally vegetarian?

Yes, Ringna No Olo is completely vegetarian and made with wholesome, everyday ingredients.

6. Can I add green peas or capsicum?

Some families do add green peas for sweetness, but classic olo is made without them.

7. What can I serve with Ringna No Olo?

Pair it with rotli, bajra rotla, khichdi, or even jeera rice for a wholesome meal.