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.
Stuffed Brinjal and Onion Khichdi ( Zero Oil Recipe) recipe - How to make Stuffed Brinjal and Onion Khichdi ( Zero Oil Recipe)
Soaking time: 15 minutes Preparation Time: Cooking Time: Total Time:
Makes 4 servings
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)
For the stuffed vegetables
- 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
- 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.