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Zucchini Bajra Khichdi

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Tarla Dalal • 14 October, 2015

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ज़ूकिनी बाजरा खिचड़ी - हिन्दी में पढ़ें (Zucchini Bajra Khichdi in Hindi)

Table of Content

About Zucchini Bajra Khichdi

Ingredients

Methods

Nutrient values

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.

Ingredients

Main Ingredients

1/4 cup finely chopped zucchini (unpeeled)

1/2 cup whole 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.

Zucchini Bajra Khichdi recipe with step by step photos

Nutrient values (Abbrv)per plate

Nutrient values (Abbrv) per serving

Energy	243 cal
Protein	7.8 g
Carbohydrates	32.7 g
Fiber	5.9 g
Fat	8 g
Cholesterol	8 mg
Sodium	18.6 mg

Click here to view Calories for Zucchini Bajra Khichdi

The Nutrient info is complete

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Loves Food

July 14, 2020, 9:10 p.m.

Bajra is healthy and tastes very good when used to make Khichdi. Zucchini is a great idea to add here.

n_katira

May 17, 2020, 2:17 p.m.

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.