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Bharvan Baingan Khichdi
Tarla Dalal
16 September, 2014
Table of Content
Tags
Preparation Time
15 Mins
Cooking Time
60 Mins
Total Time
75 Mins
Makes
5 servings
Ingredients
For The Bharvan Baingan
8 small sized brinjal (baingan / eggplant)
1/2 cup sliced onions
1 tbsp grated coconut
1 tbsp raw peanuts
1/2 tsp coriander (dhania) seeds
1/2 tsp cumin seeds (jeera)
1/2 tsp sesame seeds (til)
1 tbsp tamarind (imli) pulp
1 1/2 tsp chilli powder
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
- Clean, wash and dry the brinjals. Make criss-cross slits on each, taking care not to separate the segments. Keep aside.
- 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.
- Add the coriander seeds, cumin seeds and sesame seeds, mix well and dry roast on a medium flame for about 30 seconds.
- 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.
- Remove from the flame, add the coriander and mix well. Allow the mixture to cool completely.
- Blend the mixture in a mixer till smooth using a little water if required and keep aside.
- Stuff the paste in the slits of each brinjal and keep aside.
- 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.
- Allow the steam to escape before opening the lid. Remove the brinjals and keep aside.
- Clean, wash and soak the brown rice and yellow dal for 15 minutes. Drain and keep aside.
- Put 3 cups of water to boil in a non-stick pan.
- Combine all the ingredients together along with the hot water in a pressure cooker, mix well and pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid. Keep aside.
- Ensure you do not use aluminium foil while microwaving, as it may be cause a spark.
- Divide the bharvan baingan into 2 equal portions and divide the khichdi into 3 equal portions and keep aside.
- Put the milk at the bottom of a glass baking tray, spread of one portion of the khichdi in an even layer over it.
- Spread one portion of bharvan baingan over the khichdi layer.
- Repeat with second portion of khichdi, remaining bharvan baingan and the third portion the khichdi to make 3 more layers.
- 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.
- Serve hot garnished with coriander.
Bharvan Baingan Khichdi recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 270 cal |
| Protein | 9.4 g |
| Carbohydrates | 49.5 g |
| Fiber | 8.7 g |
| Fat | 3.8 g |
| Cholesterol | 0 mg |
| Sodium | 13.8 mg |
Click here to view Calories for Bharvan Baingan Khichdi
The Nutrient info is complete
Mruga D
July 11, 2021, 8:43 p.m.
A bowl of curds accompanied with this khichdi is more than enough...it's little time consuming...but trust me its totally worth it!!
Gandhi Dhwani
Nov. 19, 2019, 8:44 p.m.
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.
Shabnam Dhalla
Dec. 4, 2018, 9:31 a.m.
I would have but wanted my other family members to try so had to send them in separate containers with a note to put in the oven for few mins. Everybody loved it. Will definitely try again.
Tarla Dalal
Dec. 4, 2018, 9:31 a.m.
Thank you for trying our recipe and sharing your comments once again.
Shabnam Dhalla
July 25, 2017, 8:32 a.m.
Yes tried cooking Bharva Baingan. Very nice except instead of steaming I cooked very small chopped tomatoes and red pepper until soft and added baingan and cooked in slow cooker. Added less than 1/4 cup water as it cooked with tomatoes. I used barboiled brown rice with mung beans and cooked in rice cooker. Next time will use very little oil to give uumh
Tarla Dalal
July 25, 2017, 8:32 a.m.
Thank you for your detailed feedback. Keep trying more recipes and sharing your comments with us.
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