Onion And Brinjal Khichdi
Ingredients
- For The Stuffed Vegetables
- 5 small brinjals (baingan / eggplant) , de-stemmed
- 5 small onions , peeled
- 6 to 8 tendli (ivy gourd) , ends removed
- 1/2 cup finely chopped coriander (dhania)
- 1 tbsp grated coconut
- 2 tbsp coriander-cumin seeds (dhania-jeera) powder
- 1/2 tsp turmeric powder (haldi)
- 1 tsp chilli powder
- 1 tbsp sesame seeds (til)
- 1/2 tsp garam masala
- 1 tbsp lemon juice
- 1 tsp ginger-green chilli paste
- 2 tsp sugar
- salt to taste
For The Khichdi
- 3/4 cup brown rice , soaked for 15 minutes and drained
- 1/4 cup masoor dal (split red lentil)
- 1/2 cup chopped onions
- 50 mm (2″) stick of cinnamon (dalchini)
- 4 cloves (laung / lavang)
- 3 cardamoms
- 2 bayleaves (tejpatta)
- 1 green chilli , slit green chilli
- 1/2 tsp turmeric powder (haldi)
- 2 tsp garlic (lehsun) paste
- salt to taste
For Garnish
2 tbsp finely chopped coriander (dhania)
Method For the stuffed vegetables
- Make criss-cross slits on the onions and brinjals, taking care not to separate the segments. Keep aside.
- Slit the tendli lengthwise taking care not to separate the segments. Keep aside.
- Combine all the remaining ingredients in a bowl and mix well to make the stuffing.
- Stuff each of the onions, brinjals, and tendli with a little of the prepared stuffing. Keep the remaining stuffing aside if any.
For the khichdi
- Clean, wash and soak the brown rice and masoor dal for 15 minutes. Drain and keep aside.
- Crush the cinnamon, cloves and cardamom lightly in a mortar-pestle (khalbhatta) and keep aside.
- Heat the pressure cooker and when hot, add the onions and dry roast on a medium flame for 2 to 3 minutes or till they turn light brown in colour.
- Add the crushed spices and bayleaves and dry roast on a medium flame for about 30 seconds.
- Add the brown rice, masoor dal, green chilli, turmeric powder and garlic paste and mix well.
- Add the stuffed vegetables, salt, the remaining stuffing and 2 cups of hot water, mix gently and pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid.
- Separate each grain of rice lightly using a fork. Keep aside.
- Serve hot garnished with coriander.
