Khicuri (In Bengali) or Khichdi which means a “unruly mixture” is a very nutritious and comfort food known all over India. It is a one pot dish comprising of rice and lentils, with vegetables are often added to bring variety. Although it is a completely non-glamorous food, and often find people giving it a dismissive look, the combination of khichuri with any of the following – hilsa fish fry, omelet, labra (a mixed veg curry), aubergine fry, papad, pickle or tomato chatni on a rainy day is simply out of the world. In fact for us Bengalis, Khichuri has a religious significance as well.

Generally we make two types of Khichuri, one is mushy as well as little watery, which I prefer more than the other one that is bit dry. This dry khichuri is offered to god in many pujas and known as “Bhoger Khichuri”. For exmple, during Durga Puja, we prepare this khichuri and offer to goddess Durga on the 8th day i.e. ‘Ashtomi’,. Then this ‘Khuchuri Bhog’ is distributed among the devotees as ‘prasad’. This special khichuri  is prepared without any onion or garlic since it is meant for the Puja.

Today, I am sharing with you the recipe of the special “Bhoger khichuri”, which is a bit late as the Durga Puja is already over. Nonetheless, you can prepare it anytime without the calling of pujas, just for the sake of it. I bet, you will like it.

Ingredients to serve 2 :

For Khichuri

1. Basmati rice – ½ cup
2. Mung dal – ½ cup
3. Potato (medium size, cut into halves) – 2
4. Cauliflower – 4 – 5 big florets
5. Slit green chilli -2
6. Chopped tomato (medium size) – ½ (optional)
7. Ginger mince – 1 tbspoon
8. Whole garam masala (Cinnamon – 1″ stick, Cloves – 3, Green cardamom – 3)
9. Bay leaf – 1 or 2
10. Cumin seed – 1 teaspoon
11. Dry red chilli – 2
12. Cumin powder – ½ tbspoon
13. Red chilli powder – ½ teaspoon
14. Turmeric powder – ¼ teaspoon
15. Salt & sugar to taste
16. Ghee/Clarified butter – 2 tbspoon
17. Cooking oil (preferably mustard oil) – 1 thspoon
18. Hot water – 2½ cup

    

For Begun Bhaja/Aubergine fry

1. Aubergine slices (circular, not too thin) – 6
2. Salt & sugar to taste
3. Cooking oil – 3 tbspoon

Procedure

For Khichuri

Heat a frying pan over medium flame and dry roast mung dal till it turns golden brown and a nice aroma comes out of it.

Now rinse rice and roasted mung dal together for 2-3 times.

Heat 1 tbspoon of ghee and oil in a large non-stick/aluminum pan. Add whole garam masala, bay leaf, cumin seeds and dry red chilli, saute for a while.

Now add potato and cauliflower pieces, fry for 2-3 minutes followed by a little salt and turmeric powder.

Then add ginger mince, chopped tomato, cumin powder and red chilli powder, fry till tomato get softened.

Now add washed rice & lentil mix and green chillies. Again fry for 2-3 minutes.

Add hot water, salt and sugar.

As the water comes to boil cover the pan with a lid and put the heat on low. Let it cook for 20 – 25 minutes, stir occasionally.

As the rice and lentils get cooked and water dries out, put the gas off.

Sprinkle remaining 1 tbspoon of ghee and mix well.

For Begun Bhaja/Aubergine fry

Coat the aubergine slices with salt & sugar and keep aside for 15-20 minutes.

Heat oil in a non-stick pan and fry both sides of the slices till light brown. Aubergine usually requires a lot of oil to fry. In order to fry it in lesser oil, cover the pan with a lid while frying and let it cook over low – medium flame.

Serve hot Khichuri with Begun bhaja or fried aubergine.

Note :

1. If possible use Gobindobhog rice for best result. Otherwise any short grain rice is preferable.
2. Adding cauliflower and tomato is optional.
3. You can add turmeric powder in aubergine fry. I do not prefer that, so I skipped.
4. You can skip ghee due to health reasons.