How to make Bhuni Baingan Khichdi _ SK Khazana -
This baingan will give a bhuna twist to your everyday khichdi.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : bharta brinjal, Moong dal (मूंग दाल)
Cuisine : Indian
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Dahi Wale Aloo Garlic Vegetables with Cashewnuts Aloo Anardana Aloo Wadi
Bhuni Baingan Khichdi _ SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 1.30-2 hour
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Bhuni Baingan Khichdi _ SK Khazana Recipe
bharta brinjal medium 1
Moong dal 1 1/2 cups
onions medium 1 1/2
garlic minced 1 tablespoon
ginger finely chopped 1 tablespoon
curry leaves 10-12
green chillies 2
lemon 1/2
red chilli powder 1 teaspoon
salt to taste
mustard oil 1 1/2 tablespoons
dried fenugreek leaves (kasuri methi) 1/4 teaspoon
kolam rice soaked and drained 1 1/2 cups
turmeric powder 1/2 teaspoon
ghee 3 tablespo + for drizzling
Fresh coriander sprig for garnish
Method
Step 1
Put moong dal in a deep bowl and sufficient water and soak it for 1-2 hours. Then drain.
Step 2
Preheat the oven at 200° C.
Step 3
Trim the top of the brinjal and cut it into ½ inch cubes. Slice onions and spread both of them on a baking tray. Sprinkle garlic, ginger and curry leaves over them. Break green chillies and add. Squeeze the juice of ½ lemon over the brinjal-onion mixture. Sprinkle red chilli powder and salt and drizzle mustard oil over the mixture.
Step 4
Sprinkle kasuri methi and mix all the ingredients well. Keep the tray in the preheated oven and bake for 20-25 minutes.
Step 5
Put rice and moong dal into a non-stick pressure cooker. Add salt, turmeric powder and 1 tbsp ghee. Add 6-7 cups water, cover the cooker and cook till 3-4 whistles are released. Take the cooker off the heat and set aside for the pressure to reduce completely.
Step 6
Open the cooker, add ¾ of the roasted brinjal-onion mixture, and remaining ghee and mix well. Transfer the khichdi into serving bowl, drizzle a little ghee on top and top it up with the remaining brinjal-onion mixture. Garnish with coriander sprig and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
