 over an open flame, a process that enhances its smoky flavour but can be time-consuming.){kind=link}
Rigan No Olo, also known as Rigan Nu Bharthu, is a beloved dish from Kathiyawadi cuisine. Traditionally, it involves roasting the rigan (eggplant) over an open flame, a process that enhances its smoky flavour but can be time-consuming. In this recipe, I share a quick and easy method to prepare it. This approach is not only simple but also delivers a dish that is just as flavourful as the traditional version.
Additionally, I include a village-style recipe for Rigan No Kacho Olo, which is equally delicious and easy to make. Both versions pair wonderfully with bajra rotla or various Indian flatbreads, making them perfect accompaniments for a wholesome meal.
Key Tips for Making Tasty Kathiyawadi Rigan No Olo at Home:
- Choosing the Eggplant:
- You can use any type of eggplant for this recipe, but I recommend a larger, thicker variety for the best results.
- Cooking Method:
- Instead of the traditional flame-roasting method, this recipe uses steam cooking for convenience. To replicate the smoky flavor of the traditional dish, I add a dhugar (smoky touch) using charcoal.
- Serving Suggestions:
- Rigan No Olo is best served spicy and hot, accompanied by bajra roti and a refreshing glass of masala chaas.
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Recipe video
Rigan no olo recipe | rigan nu bharthu | baigan ka bhartha
Ingredients
Pressure cook rigan
- 800 grm or 2 big size rigan
- 3 tbsp oil
- 2 tomatoes
- Some coriander leaves with stems
- Salt to taste
- ½ cup water
For kathiyawadi garlic chutney
- 12-15 garlic cloves
- 1 tbsp red chilli powder
- 1 tsp cumin seeds
- Pinch of salt
For kathiyawadi rigan no olo
- 4 tbsp oil
- ½ tsp mustard seeds
- 1 tsp cumin seeds
- Pinch of hing
- 1 tsp crushed coriander seeds
- 1 cup white part of green onion
- 2 chopped green chilli
- 1 tsp chopped ginger
- 2 tbsp chopped green garlic
- 4 tbsp green tuvar na dana
- 4 tbsp green peas
- 1 tbsp kathiyawadi garlic chutney
- ½ tsp turmeric powder
- Salt to taste
- 1 tbsp Kashmiri red chilli powder
- 2 tbsp coriander powder
- 1 tsp cumin powder
- 1 tsp kitchen king masala
- 1 medium size tomato pieces
- ¾ cup green part of onion
- 1 tsp lemon juice
- Some coriander leaves
For village style kacho olo
- 1 cup rigan mixture
- 1 tsp kathiyawadi garlic chutney
- ¼ cup green garlic
- Some coriander leaves
- Salt
- Some cumin powder
- 2 tbsp peanut oil
Instructions
- Take two large-sized eggplants, remove their tops, peel their skins, and cut them into rough pieces.
- In a pressure cooker, add 3 tbsp of oil, the eggplant pieces, 2 medium-sized tomatoes, some coriander leaves with stems, and ½ cup of water. Cover the lid and cook until 2 whistles on high flame.
- Meanwhile, in a mortar and pestle, add 12–15 garlic cloves, 1 tbsp of red chili powder, 1 tsp of cumin seeds, and a pinch of salt. Crush them to make Kathiyawadi garlic chutney. Keep it aside.
- Once the pressure cooker releases its pressure naturally, take out the mixture, remove the tomato skins, and slightly mash the eggplants using a fork. Set aside some of the mixture for kacho olo.
- For Kathiyawadi rigan no olo: In a kadai, heat 4 tbsp of oil. Add ½ tsp of mustard seeds, 1 tsp of cumin seeds, a pinch of asafoetida (hing), and 1 tsp of coarsely crushed coriander seeds. Sauté well.
- Then, add 1 cup of chopped green onions (white part) and sauté until translucent.
- Add 1 tsp of chopped ginger, 2 tbsp of chopped green garlic, and 2 chopped green chilies. Sauté well.
- Next, add 4 tbsp of green tuvar dana and 4 tbsp of green peas. Sauté them.
- Add 1 tbsp of Kathiyawadi garlic chutney, ½ tsp of turmeric powder, salt to taste, 1 tbsp of red chili powder, 2 tbsp of coriander powder, 1 tsp of cumin powder, 1 tsp of kitchen king masala, and some water. Sauté the masala until the oil separates from the sides.
- Now, add 1 medium-sized tomato (chopped) and ¾ cup of the green part of spring onions. Sauté well.
- Add the rigan olo mixture to the gravy and mix well.
- Cover and cook the rigan no olo for 5–7 minutes on low flame.
- Add some lemon juice and mix well.
- Place a small bowl in the center of the kadai, add hot charcoal to it, and pour ghee over it. Cover the kadai for 1 minute to infuse the smoky flavor. Remove the bowl, garnish with coriander leaves, and serve the rigan no olo with bajra rotla and masala chaas.
For village-style kacho olo:
- In 1 cup of the rigan mixture, add 1 tsp of garlic chutney, some chopped green garlic, some coriander leaves, salt, and 1 tsp of cumin powder. Add 2 tbsp of peanut oil and mix well. Rigan no kacho olo is ready. Serve with bajra rotla.
Notes
- Sauté rigan pieces in oil to enhance their flavor in the olo.
- Do not add more water while pressure-cooking the rigan.
- Crush the rigan mixture roughly with a fork.
- Sautéing the masala in oil gives a dhaba-style flavor and taste to the sabzi.
- Cover and cook the olo for 5-7 minutes, allowing the rigan to absorb the masala from the gravy.
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