Baked bharwan baingan khichdi – Baked Indian kedgeree with stuffed brinjals

This recipe is just an innovative and interesting way to serve khichdi. 🙂

Khichdi is one of the much loved comfort food of Indians. ❤ Easy to cook and good to eat 😉 The humble khichdi was the inspiration behind the well known Anglo -Indian preparation, Kedgeree.

Khichdi is basically non -spicy, non -oily preparation of rice and lentils. Over the years this humble food has evolved with innumerable innovations and twists. Inspite of all the evolution, khichdi has ruled over the Indian hearts as a supreme comfort food, irrespective of the season or region. ❤

Presenting here is a baked version of the humble khichdi with stuffed brinjals. My kid found this very interesting and didn’t mind eating brinjals, which she usually detests 😉 😀

Here’s what i did……….

INGREDIENTS

Makes for 2 persons

For the stuffed brinjals:

4-5 nos – small brinjals / bharwan baingans

1 nos – finely chopped medium sized onion

1/2 tsp – garlic  paste

1/2 tsp – ginger paste

1 tsp – sesame seeds

1 1/2 tsp – dry coconut powder (optional)

1 tsp – peanut powder (optional)

1 tbsp – tamarind pulp

1 tbsp – tomato puree

1/2 tsp – cumin powder

1/4 tsp – coriander powder

1/2 tsp – red chili powder

1/2 tsp – tumeric powder

1/4 tsp – garam masala (Indian spice mix)

salt to taste

For the khichdi :

3/4 cup – brown rice or white rice

1/4 cup – green gram lentil ?moong dal

1/4 tsp – tumeric powder

1/2 tsp – ginger paste

pinch of cumin seeds

1 tsp – oil

1 1/2 cup – water

salt to taste

METHOD

For the khichdi :

Wash and drain the rice and lentil. Keep aside for 15 mins. Heat oil in a pressure pan, temper with cumin seeds and ginger paste. Add the rice and lentil and tumeric powder. Stir well so that the tumeric coats all rice and lentil, evenly. Add water and cook to 1 whistle.

For the stuffed brinjals :

Wash and wipe the brinjals and make criss- cross cuts halfway into the brinjals. Sprinkle some salt and keep aside.

Heat a non -stick pan, add the chopped onions and stir fry for 2- 3 mins. Add the ginger and garlic paste, tumeric, coconut, peanut powder, sesame seeds and fry till fragrant. Now add the tamarind and tomato pulp. Season with salt.

Add the rest of the dry spices and fry for another 2 mins. Take it off fire and allow to cool.

Once the prepared spice mix cools, grind it to paste and stuff the brinjals with it. Arrange the stuffed brinjals in a flat, shallow bowl. Cover the brinjals with the remaining spice mix. Sprinkle some water. In a pressure cooker, fill 1″ level of water. Place the bowl into the pressure cook and cook to 2-3 whistles.

To assemble :

Preheat oven at 180 degrees C. Grease and prepare a baking tin or a Borosil bake -n-serve, square or round dish. Pour 2 tbsp water into the greased dish. Arrange a layer of the khichdi, top with with a layer of the stuffed brinjals. Pour any excess moisture or gravy, too. Place another and final layer of khichdi. Cover the dish with aluminium foil and bake for 10 mins.

Garnish with some freshly chopped coriander (optional).

Serve hot with salad, papads and pickles.

Happy cooking !! 🙂

Cheers !! 😀

 

 

 

 

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