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Khichdi with Bajra nu Dhebra and Ringnna Bateta.


By The Gourmet Table, Down Under (Visit website)









A perfect Gujarati meal on a perfect chilly night and all this flushed down with a good glass of masala chass/buttermilk.
Healthy, tasty and soo satisfying.... fulfilling the urge of a very authentic Kathiawadi cuisine. 


Khichdi/Khichuri/Khichari/Khichdee (A hodge-podge dish of rice and lentil preparation, sumthing close to Kedigree)

 Bajra nu Dhebra/Pearl millet Flatbread/Bajra Thepla/Bajri Thepla (A pearl millet/bajra flour, flat bread flavoured with fenugreek leaves and spices and baked on a griddle)

Ringnna Bateta/Brinjal and Potato/Aubergine and Potato/Eggplant Potato (A spicy vegetarian dish eaten with Khichdi)



Ingredients:
Khichdi- yeilds for 4 people
Basmati/short grain rice 2 cup
Moong dal/Mung/Pessara/Split green Mung beans 1/2 cup
Tumeric/Haldi 1/2 tspn
Ghee/clarified butter 1 tbspn
Asafoetida/Hing a pinch


Bajra/Millet dhebra-
Bajra flour  1 cup
Wheat flour 1/2 cup
Fenugreek leaves a handful (if fresh not available, reconstitute dried fenugreek leaves/kasturi methi)
Sesame seeds 1 tbspn
Red chilly powder 1/2 tspn
Tumeric 1/2 tspn
Cumin/Jeera powder 1/2 tspn
Jaggery/Goad/Gud 1/2 tbspn (grated)
Salt to taste
Olive oil 2 tbspn or any good oil




Ringnna Bateta/Eggplant and Potato vegetable-
Eggplant 1 (the big purple variety or any purple dwarf variety)
Chaat potatoes 4-5 (washed and slit across)
Peanut 2 tbspn (toasted and coarse grinded)
Red chilly powder 1/2 tspn
Tumeric 1/2 tspn
Cumin powder 1 tbspn
Coriander 1 1/2 tbspn
Salt to taste
Tomatoes 2 (chopped finely)
Mustard seeds 1 tspn
Cumin seeds 1 tspn
Coriander/Cilantro 1 cup (finely shredded)
Olive oil 1 tbspn


Method:
KHICHDI-
Wash rice and dal together.Take a pressure cooker or a rice cooker, add ghee, asafoetida and the rice dal.Stir untill all the grains are well coated with ghee.Pour 2 cups of hot water and close the lid to cook for 20 mins.After the 1st pressure cooker whistle, slow the burner and cook until another 3 whistles.Serve hot with a drizzle of ghee.

BAJRA NU DHEBRA/MILLET FLATBREAD-
Take all the ingredients and make a dough.Divide the dough equally into the size of tennis ball.Roll out a round 1/4  inch of thickness.Take a hot griddle/tava and bake both sides with a brush of olive oil on either sides.Serve straight from the griddle to your plate.If eaten later in the day, store in a airtight container after the bread cools down.RINGNNA BATETA/EGGPLANT POTATO-
Cut the eggplant into chunks and keep aside in accidulated water (lemon water- to avoid them from turning dark)Slit potatoes across and keep aside.Take tomatoes, add all the spices with peanut and make a mixture, keep aside.Stuff the potatoes with this tomato mixture and keep the rest aside.Take a hot saucepan with oil, add the mustard, when splutered add the cumin.Throw in the potaotes and stir slowly.Add the eggplant and stir on high flame.Cover and cook for another 3-4 mins on a medium flame.Throw in the remaining mixture, stir slowly and cook with lid on for3-4 mins.Add little water as required, stir slowly and cook for another last 5 mins or until the vegetables are done.Serve hot garnished with coriander.

PS-
 In the eggplant vege dish replace peanut with shredded coconut and another tasty variation is made.In Khichdi, temper with cumin seeds for added flavor.


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