Smoky aubergine (Ringan no odo) from From Gujarat, With Love: 100 Authentic Indian Vegetarian Recipes (page 137) by Vina Patel

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Notes about this recipe

  • Ganga108 on July 03, 2023

    Excellent! It takes some time to prepare - roasting and peeling eggplant, caramelising onions, etc. - around 2 hours from scratch. Luckily I had some eggplant from the garden that I roasted in Summer and placed in the freezer. Together with our tomatoes, also from the freezer, it took about half the time. It is another recipe where a rich tomato sauce is made and the main ingredients sit in the sauce, but it is quite different to the one made for the potato curry. Everyone exclaimed when tasting it, it is so good.

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