Bharvan Baingan Khichdi


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Bharvan Baingan Khichdi, brinjal are stuffed with a spicy mixture of besan, coconut and spices. It not only adds spice to the otherwise bland khichadi but also perks up the flavour of the dish.

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An interesting way to serve brinjal and khichadi! 'Bharvan' means stuffed, brinjal are stuffed with a spicy mixture of besan, coconut and spices. It not only adds spice to the otherwise bland khichadi but also perks up the flavour of the dish. Although slightly higher in calories a small portion of this along with a bowl curds is just enough to satiate you for dinner.

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Soaking time:  15 minutes
Preparation Time: 
Cooking Time: 
Makes 5 servings
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Ingredients


For The Bharvan Baingan
8 small sized brinjal (baingan / eggplant)
1/2 cup sliced onions
1 tbsp grated coconut
1 tbsp peanuts
1/2 tsp coriander (dhania) seeds
1/2 tsp cumin seeds (jeera)
1/2 tsp sesame seeds (til)
2 garlic (lehsun) cloves
1 tbsp tamarind (imli) pulp
1 1/2 tsp chilli powder
1/2 tsp garam masala
1/2 tsp grated jaggery (gur)
2 tbsp fresh tomato pulp
1/4 cup chopped coriander (dhania)
salt to taste

For The Khichdi
1 1/4 cups brown rice
1/2 cup yellow moong dal (split yellow gram)
1/4 cup sliced onions
1 tbsp ginger (adrak) paste
1 tsp coarsely ground freshly ground black pepper (kalimirch)
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
salt to taste

Other Ingredients
2 tbsp low-fat milk , 99.9% fat-free

For Garnish
2 tbsp chopped coriander (dhania)

Method
For the bharvan baingan

  1. Clean, wash and dry the brinjals. Make criss-cross slits on each, taking care not to separate the segments. Keep aside.
  2. Heat a broad non-stick pan on a medium flame, add the onions, coconut and peanuts, mix well and dry roast on a medium flame for 5 minutes or till they turn light brown in colour. Sprinkle little water if the mixture starts burning.
  3. Add the coriander seeds, cumin seeds and sesame seeds, mix well and dry roast on a medium flame for about 30 seconds.
  4. Add the garlic, tamarind pulp, chilli powder, garam masala, jaggery, tomato pulp and salt, mix well and cook on a slow flame for 5 minutes, while stirring occasionally.
  5. Remove from the flame, add the coriander and mix well. Allow the mixture to cool completely.
  6. Blend the mixture in a mixer till smooth using a little water if required and keep aside.
  7. Stuff the paste in the slits of each brinjal and keep aside.
  8. Heat a pressure cooker and arrange the stuffed brinjals at the bottom, add ¼ cup water and the remaining paste over the brinjals. Pressure cook for 2 whistles.
  9. Allow the steam to escape before opening the lid. Remove the brinjals and keep aside.

For the khichdi

  1. Clean, wash and soak the brown rice and yellow dal for 15 minutes. Drain and keep aside.
  2. Put 3 cups of water to boil in a non-stick pan.
  3. Combine all the ingredients together along with the hot water in a pressure cooker, mix well and pressure cook for 3 whistles.
  4. Allow the steam to escape before opening the lid. Keep aside.

How to proceed

  1. Divide the bharvan baingan into 2 equal portions and divide the khichdi into 3 equal portions and keep aside.
  2. Put the milk at the bottom of a glass baking tray, spread of one portion of the khichdi in an even layer over it.
  3. Spread one portion of bharvan baingan over the khichdi layer.
  4. Repeat with second portion of khichdi, remaining bharvan baingan and the third portion the khichdi to make 3 more layers.
  5. Cover with an aluminium foil and bake in a pre-heated oven at 200°c (400°f) for 10 minutes or microwave for 2 minutes.
  6. Serve hot garnished with coriander.

Handy tip:

  1. Ensure you do not use aluminium foil while microwaving, as it may be cause a spark.
Nutrient values per serving
EnergyPrtoeinCarbohydratesInvisible FaTCalciumIronFibre
271 kcal 7.5 gm 48.4 gm 4.1 gm 62.4 mg 1.7 mg 3.4 mg
RECIPE SOURCE : Zero Oil Dal & ChawalBuy this cookbook

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2 reviews received for Bharvan Baingan Khichdi
2 FAVOURABLE REVIEWS

The most Helpful Favourable review

 Reviewed By
Mruga DSeptember 23, 2013

A bowl of curds accompanied with this khichdi is more than enough...it's little time consuming...but trust me its totally worth it!!

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Helpful reviews for this recipe
Reviewed September 15, 2014by Foodie #618511

You must have had Bharva Baingan and Khichdi but i am sure separately. Combine both the things and try. I tried it and loved it too. Baigan tastes little spicy while khichdi is light in taste. They both make a delightful fusion. Baking the dish at the end blends both the things amazingly into each other.

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Reviewed September 23, 2013by Mruga D

A bowl of curds accompanied with this khichdi is more than enough...it's little time consuming...but trust me its totally worth it!!

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