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  • Khichdi with bajra nu dhebra and kachumber

    1 vote
    Khichdi with bajra nu dhebra and kachumber
    Prep: 20 min Cook: 1 hours Servings: 4
    by Chetana Suvarna Ganatra
    13 recipes
    >
    A perfect Gujarati meal on a perfect chilly night and all this flushed down with a good glass of masala chass/buttermilk. Healthy, tasty and soo satisfying.... fulfilling the urge of a very authentic Kathiawadi cuisine. Khichdi/Khichuri/Khichari/Khichdee (A hodge-podge dish of rice and lentil preparation, sumthing close to Kedigree) Bajra nu Dhebra/Pearl millet Flatbread/Bajra Thepla/Bajri Thepla (A pearl millet/bajra flour, flat bread flavoured with fenugreek leaves and spices and baked on a griddle) Ringnna Bateta/Brinjal and Potato/Aubergine and Potato/Eggplant Potato (A spicy vegetarian dish eaten with Khichdi)

    Ingredients

    • Ingredients:
    • Khichdi- yeilds for 4 people
    • Basmati/short grain rice 2 cup
    • Moong dal/Mung/Pessara/Split green Mung beans 1/2 cup
    • Tumeric/Haldi 1/2 tspn
    • Ghee/clarified butter 1 tbspn
    • Asafoetida/Hing a pinch
    • Bajra/Millet dhebra-
    • Bajra flour 1 cup
    • Wheat flour 1/2 cup
    • Fenugreek leaves a handful (if fresh not available, reconstitute dried fenugreek leaves/kasturi methi)
    • Sesame seeds 1 tbspn
    • Red chilly powder 1/2 tspn
    • Tumeric 1/2 tspn
    • Cumin/Jeera powder 1/2 tspn
    • Jaggery/Goad/Gud 1/2 tbspn (grated)
    • Salt to taste
    • Olive oil 2 tbspn or any good oil
    • Ringnna Bateta/Eggplant and Potato vegetable-
    • Eggplant 1 (the big purple variety or any purple dwarf variety)
    • Chaat potatoes 4-5 (washed and slit across)
    • Peanut 2 tbspn (toasted and coarse grinded)
    • Red chilly powder 1/2 tspn
    • Tumeric 1/2 tspn
    • Cumin powder 1 tbspn
    • Coriander 1 1/2 tbspn
    • Salt to taste
    • Tomatoes 2 (chopped finely)
    • Mustard seeds 1 tspn
    • Cumin seeds 1 tspn
    • Coriander/Cilantro 1 cup (finely shredded)
    • Olive oil 1 tbspn

    Directions

    1. Method:
    2. KHICHDI-
    3. 1.Wash rice and dal together.
    4. 2.Take a pressure cooker or a rice cooker, add ghee, asafoetida and the rice dal.
    5. 3.Stir untill all the grains are well coated with ghee.
    6. 4.Pour 2 cups of hot water and close the lid to cook for 20 mins.
    7. 5.After the 1st pressure cooker whistle, slow the burner and cook until another 3 whistles.
    8. 6.Serve hot with a drizzle of ghee.
    9. BAJRA NU DHEBRA/MILLET FLATBREAD-
    10. 1.Take all the ingredients and make a dough.
    11. 2.Divide the dough equally into the size of tennis ball.
    12. 3.Roll out a round 1/4 inch of thickness.
    13. 4.Take a hot griddle/tava and bake both sides with a brush of olive oil on either sides.
    14. 5.Serve straight from the griddle to your plate.
    15. 6.If eaten later in the day, store in a airtight container after the bread cools down.
    16. RINGNNA BATETA/EGGPLANT POTATO-
    17. 1.Cut the eggplant into chunks and keep aside in accidulated water (lemon water- to avoid them from turning dark)
    18. 2.Slit potatoes across and keep aside.
    19. 3.Take tomatoes, add all the spices with peanut and make a mixture, keep aside.
    20. 4.Stuff the potatoes with this tomato mixture and keep the rest aside.
    21. 5.Take a hot saucepan with oil, add the mustard, when splutered add the cumin.
    22. 6.Throw in the potaotes and stir slowly.
    23. 7.Add the eggplant and stir on high flame.
    24. 8.Cover and cook for another 3-4 mins on a medium flame.
    25. 9.Throw in the remaining mixture, stir slowly and cook with lid on for3-4 mins.
    26. 10.Add little water as required, stir slowly and cook for another last 5 mins or until the vegetables are done.
    27. 11.Serve hot garnished with coriander.

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