Рецепт Khichdi with bajra nu dhebra and kachumber

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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)

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Порций: 4 servings
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Ингредиенты

Cost per serving $1.29 view details

Инструкции

  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.

Nutrition Facts

Amount Per Serving %DV
Serving Size 574g
Recipe makes 4 servings
Calories 761  
Calories from Fat 226 30%
Total Fat 25.8g 32%
Saturated Fat 14.02g 56%
Trans Fat 0.0g  
Cholesterol 55mg 18%
Sodium 198mg 8%
Potassium 1211mg 35%
Total Carbs 120.55g 32%
Dietary Fiber 17.2g 57%
Sugars 9.83g 7%
Protein 14.98g 24%
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