Ravaiya Khichdi is the new invention where I grew up. Ravaiya is made of baby eggplant and Khichdi is prepared from rice and lentil. Usually these two recipes are cooked separate but these days my sister-in-law combines them and prepare in a single pot. I found this idea amazing and shoot her recipe while she prepared it for me while I visited my family in India. It is very lip smacking delicious recipe that you will want to make again and again! If you want to prepare them in a separate pots, I have shared the video recipes below.
Ravaiya Khichdi is served with Kadhi.
Ravaiya Khichdi
Ingredients
- Eggplants 4 Small (Baby eggplant)- Ringan or Baingan
FOR THE STUFFING
- Turmeric 1 Teaspoon (Haldi)
- Asafoetida 1?4 Teaspoon (Optional)(Hing)
- Coriander cumin powder 1 Tablespoon (Dhaniya jeera powder)
- Red chili powder To Taste (Lal mirch)
- Cumin seeds 1?4 Teaspoon (Jeera)
- Sugar To Taste (Optional)
- Ground peanut 1?8 Cup (2 tbs)(Mumphali or singdana)
- Salt To Taste
- Garam masala To Taste
- Garlic paste 1 Tablespoon (Lahsan)
- Ginger paste 1 Tablespoon (Adrak)
- Sesame seeds 1 Teaspoon (Til)
- Shredded coconut 1 Tablespoon
- Oil 1 Tablespoon
FOR THE RAVAIYA KHICHDI
- Oil 1 Tablespoon
- Ghee 1 Tablespoon
- Mustard seeds 1 Tablespoon
- Cumin seeds 1?2 Tablespoon
- Asafoetida 1 Pinch (Optional)
- Curry leaves 5 Medium (Optional)
- Rice 1 Cup (16 tbs) (Washed and drained)
- Moong dal 3?4 Cup (12 tbs) (Washed and drained)
- Water 5 Cup (80 tbs)
- Salt To Taste
FOR THE GARNISH
- Coriander leaves 2 Tablespoon , chopped (As needed)
Instructions
- GETTING READY
- 1. Take the eggplants and cut into 4 (in a cross shape), leaving the bottom of the eggplant uncut. Put the cut eggplants into a bowl of water and set aside.
- 2. In a separate bowl, mix all the ingredients for the stuffing. Take each eggplant and fill the insides with the prepared stuffing. Set aside.
- MAKING
- 3. Heat a pressure cooker over medium heat.(You may use a regular pot, if desired) Add oil, ghee and allow it to heat up.
- 4. When hot, add mustard seeds, cumin seeds, asafoetida and curry leaves.
- 5. When the seeds start spluttering, add the stuffed eggplants and the leftover stuffing, if any.
- 6. Add the rice, dal, water, salt and stir well. Cover and cook until you hear 5 – 6 whistles of pressure release.
- 7. Once done, allow the pressure cooker to naturally cool. Then, uncover and garnish with freshly chopped coriander leaves.
- SERVING
- 8. Serve hot with kadhi, papad and pickle.
