Recipe of the Month


Kathiyawadi Khichdi

kathiyawadi khichdi

Preparation Time : 35-40 minutes
Cooking Time : 30-35 minutes
Servings : 4

Rice: 1 cup
Green onion : 3 medium sized
Garlic : 2)
Beans : 1/2 cup, chopped
Green peas : 1/2 cup
Brinjal : 1 medium sized
Tomato : 1/2 cup, chopped
Curry leaves : 8 - 10
Green Chilli : 3 chopped
Red chilli : 2 table spoon
Asafoetida (Hing) : a pinch
Salt : to taste
Garam masala : 1/2 teaspoon
Turmeric powder : 1/2 teaspoon
Mustard seeds : 1 teaspoon
Jeera : 1 teaspoon
Oil : 3 tablespoon
Ghee : 2 tablespoon

Method of preparation:
Peel and chop the green onions, beans, brinjal, tomato and green peas. Wash and chop the green chillies. Peel and mince the garlic. Clean, wash and chop the coriander leaves. Wash and soak the rice for half an hour. Drain the water. Fry onions in a combination of ghee and oil. When the onions are light brown add the cumin seeds, minced garlic and green chillies. Then add the red chilli powder, turmeric powder, mustard seeds and garam masala powder. Fry for a while, put in the rice and fry for 2-3 minutes. Add beans, green peas and brinjal to it. Pour in warm water till it is about two inches above the level of the rice. If the water dries up, more warm water may be added. Add salt and hing. When the water starts bubbling, lower the heat and simmer till rice is cooked. Sprinkle coriander leaves on top before serving.

Serve hot with dahi / curd.