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vegetable khichuri recipe

 



Vegetable Khichuri with Eggplant Fry & Begun Bharta – Bengali Comfort Meal

Prep Time: 20 mins
Cook Time: 40 mins
Serves: 4
Category: Bengali Recipes | Comfort Food | Vegetarian

Why You’ll Love This Recipe

This is the ultimate Bengali comfort combo—hot moong dal khichuri, crispy eggplant fry, and smoky begun bharta. It’s nourishing, satisfying, and perfect for rainy days, lazy weekends, or even festive feasts like Durga Puja and Pohela Boishakh.

Ingredients

For Vegetable Khichuri:

  • 1 cup rice (chinigura or basmati)
  • ½ cup moong dal (roasted lightly)
  • 1 small potato – diced
  • ½ cup chopped carrots
  • ½ cup green peas
  • 1 medium onion – sliced
  • 1 tsp ginger paste
  • 2–3 green chilies – slit
  • 2 bay leaves
  • 1-inch cinnamon stick
  • 2 cardamom pods
  • 2 cloves
  • ½ tsp turmeric powder
  • 1 tsp salt (or to taste)
  • 1 tbsp ghee or mustard oil
  • 4 cups hot water

For Eggplant Fry:

  • 1 large eggplant – sliced into rings
  • Salt and turmeric
  • Mustard oil for frying

For Begun Bharta:

  • 1 large eggplant (for roasting)
  • 2–3 garlic cloves
  • 2 green chilies
  • 1 small onion – chopped
  • 1 tsp mustard oil
  • Salt to taste

Instructions

Step 1: Cook the Khichuri

  1. Wash rice and roasted moong dal. Soak for 15 minutes.
  2. In a heavy pan, heat ghee or mustard oil. Add bay leaf, cinnamon, cardamom, and clove.
  3. Add sliced onions and fry till soft.
  4. Add ginger paste, turmeric, green chilies, and chopped vegetables. Stir well.
  5. Add soaked rice and dal. Mix gently.
  6. Pour 4 cups hot water. Add salt.
  7. Cover and cook on medium flame till everything is soft and slightly mushy. Add more water if needed.
  8. Finish with a spoon of ghee for extra flavor.

Step 2: Fry the Eggplant

  1. Sprinkle sliced eggplants with salt and turmeric. Let sit 10 minutes.
  2. Heat mustard oil in a pan. Fry slices until golden brown on both sides.
  3. Set aside on tissue paper to drain excess oil.

Step 3: Make the Begun Bharta

  1. Roast the whole eggplant over open flame or bake until charred and soft.
  2. Peel skin, mash with chopped onion, garlic, green chilies, mustard oil, and salt.
  3. Mix well and serve.

Serving Suggestion

Serve the steaming khichuri with fried eggplants on the side, and a generous scoop of begun bharta. Add a slice of lemon or a boiled egg for extra richness!

Tips & Variations

  • Add cauliflower or beans for more texture in khichuri.
  • For bharta, roasted tomatoes or a pinch of mustard paste can add a tangy twist.
  • Add a dry chili tempering for the bharta if you like heat.

❓ FAQs about Vegetable Khichuri Recipe

Q1: What is Vegetable Khichuri?
Vegetable Khichuri is a wholesome one-pot meal made with rice, lentils, seasonal vegetables, and mild spices. It’s comforting, nutritious, and often enjoyed as a light lunch or dinner.

Q2: Is Vegetable Khichuri healthy?
Yes. It’s rich in protein from lentils, fiber from vegetables, and complex carbs from rice, making it a balanced and highly nutritious dish.

Q3: Which vegetables are best for Khichuri?
Common options include carrots, beans, potatoes, peas, cauliflower, and spinach. You can use any seasonal vegetables.

Q4: Can I make Vegetable Khichuri without onions and garlic?
Yes. A no-onion, no-garlic version is often made for festive or sattvic meals, flavored only with ghee, cumin, ginger, and mild spices.

Q5: What can I serve with Vegetable Khichuri?
It pairs beautifully with fried eggplant slices, papad, achar (pickle), yogurt, or a simple salad.

Q6: Is Vegetable Khichuri the same as Pongal or Kitchari?
They are similar but vary by region. Pongal (South India) uses black pepper and curry leaves, while Ayurvedic Kitchari often uses basmati rice and mung dal with healing spices.

Q7: Can I store leftover Vegetable Khichuri?
Yes. Store in an airtight container in the fridge for up to 2 days. Add a splash of water or broth when reheating.

🌱 Similar Recipes to Vegetable Khichuri :

  1. Moong Dal Khichdi – A light, easily digestible khichdi made with split yellow lentils and rice.
  2. Masoor Dal Khichuri – Red lentil-based khichuri, softer and quicker to cook.
  3. Bengali Bhuna Khichuri – A festive, spiced version made with roasted moong dal and fragrant ghee.
  4. Sabudana Khichdi – Tapioca pearl khichdi, popular during fasting days.
  5. South Indian Ven Pongal – Rice and moong dal dish flavored with black pepper, ghee, and curry leaves.

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