You are here: Home > Cuisine > Indian Veg Recipes > Gujarati > Gujarati Khichdi > Stuffed Brinjal and Onion Khichdi ( Zero Oil Recipe) Stuffed Brinjal and Onion Khichdi ( Zero Oil Recipe) by Tarla Dalal Another dish with a combination of stuffed vegetables and khichdi, which are mixed together and pressure cooked till done. You can use vegetables of your choice or whatever is available at home. Not only is this dish colourful and palatable, the horde of ingredients makes it nutritious too. Masoor dal enhances the iron content of this dish whereas rice and potatoes contribute to its zinc content. 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Close 23 Mar 2013 This recipe has been viewed 67944 times Stuffed Brinjal and Onion Khichdi ( Zero Oil Recipe) recipe - How to make Stuffed Brinjal and Onion Khichdi ( Zero Oil Recipe) Tags Gujarati Khichdi Traditional Indian Rice Recipescollection of khichdi recipesIndian Pressure CookerPressure Cooker VegetablesPressure Cooker Indian Rice, Khichdi, PulaoIndian Party Soaking time: 15 minutes Preparation Time: 15 mins Cooking Time: 19 mins Total Time: 49 mins 4Makes 4 servings Show me for servings Ingredients For The Stuffed Vegetables5 small brinjals (baingan / eggplant) , de-stemmed5 small onions , peeled6 to 8 tendli (ivy gourd) , ends removed1/2 cup finely chopped coriander (dhania)1 tbsp grated coconut2 tbsp coriander-cumin seeds (dhania-jeera) powder1/2 tsp turmeric powder (haldi)1 tsp chilli powder1 tbsp sesame seeds (til)1/2 tsp garam masala1 tbsp lemon juice1 tsp ginger-green chilli paste2 tsp sugar salt to tasteFor The Khichdi3/4 cup brown rice , soaked for 15 minutes and drained1/4 cup masoor dal (split red lentil)1/2 cup chopped onions50 mm (2") stick of cinnamon (dalchini)4 cloves (laung / lavang)3 cardamoms2 bayleaves (tejpatta)1 green chilli , slit green chilli1/2 tsp turmeric powder (haldi)2 tsp garlic (lehsun) paste salt to tasteFor Garnish2 tbsp finely chopped coriander (dhania) Method For the stuffed vegetablesFor the stuffed vegetablesMake 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 khichdiFor the khichdiClean, 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.