Zucchini Bajra Khichdi
by Tarla Dalal
This khichdi, which innovatively combines bajra, zucchini and colourful capsicum, looks and tastes good! Bajra is highly alkaline, which makes it very effective against acidity.
The Zucchini Bajra Khichdi also goes easy on the spices and oil, making it all the more friendly to a sensitive stomach. Best of all, the crunchy vegetables and green chilli paste added to the khichdi impart a balanced flavour and rich aroma to the khichdi, so it can be had all by itself or with a simple accompaniment of curd or kadhi.
All this makes the Zucchini Bajra Khichdi a convenient One Dish Meals for those suffering from acidity, safe to have even at night.
Zucchini Bajra Khichdi recipe - How to make Zucchini Bajra Khichdi
Soaking time: overnight Preparation Time: Cooking Time: Total Time:
Makes 2 servings
1/4 cup finely chopped zucchini (unpeeled)
1/2 cup whole bajra (black millet)
1 tsp oil
1 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
1/4 cup finely chopped red capsicum
1/4 cup finely chopped green capsicum
1/4 cup finely chopped yellow capsicum
salt to taste
1/2 cup milk
1/2 tsp green chilli paste
1/4 cup finely chopped coriander (dhania)
- Method
- Soak the whole bajra in enough water in a deep bowl overnight. Drain well.
- Combine the soaked and drained bajra and 1 cup of water in a pressure cooker, mix well and pressure cook for 5 whistles.
- Allow the steam to escape before opening the lid. Keep aside and do not drain the water.
- Heat the oil in a broad non-stick pan and add the cumin seeds.
- When the seeds crackle, add the asafoetida and sauté on a medium flame for 30 seconds.
- Add the red, green, yellow capsicum and zucchini, mix well and sauté on a medium flame for another 2 minutes.
- Add the salt and cooked bajra (along with the water), mix well and cook on a medium flame for 3 to 4 minute or till the water dries up, while stirring occasionally.
- Add the milk, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Add the green chilli paste and coriander, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Serve hot.
| Energy | 243 cal |
| Protein | 7.8 g |
| Carbohydrates | 32.7 g |
| Fiber | 5.9 g |
| Fat | 8 g |
| Cholesterol | 8 mg |
| Vitamin A | 573.2 mcg |
| Vitamin B1 | 0.4 mg |
| Vitamin B2 | 0.2 mg |
| Vitamin B3 | 1.1 mg |
| Vitamin C | 71.7 mg |
| Folic Acid | 32.3 mcg |
| Calcium | 135.3 mg |
| Iron | 3.7 mg |
| Magnesium | 74.3 mg |
| Phosphorus | 207.7 mg |
| Sodium | 18.6 mg |
| Potassium | 301.2 mg |
| Zinc | 1.4 mg |
bajra is a bit hard to chew even after cooking it so well. My dad could not eat. Not recommended for people with teeth problems
Will be making today only, verry tasty rwceipe it seems, I luv bajra things verry much. Thnx Madam for sharing
wow awesome recipe
Too good... A khichdi with whole grain and veggies... Quite eye appealing and flavourful too!! Most of the khichdis cannot be re-heated and served, but this healthy iron rich khihcdi can be. Definitely worth a try.
Bajra is healthy and tastes very good when used to make Khichdi. Zucchini is a great idea to add here.