Ravaiya Khichdi

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
Recipe Creator: Bhavna
  • Eggplants 4 Small (Baby eggplant)- Ringan or Baingan
  • 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
  • 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
  • Coriander leaves 2 Tablespoon , chopped (As needed)
  2. 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.
  3. 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.
  5. 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.
  6. 4. When hot, add mustard seeds, cumin seeds, asafoetida and curry leaves.
  7. 5. When the seeds start spluttering, add the stuffed eggplants and the leftover stuffing, if any.
  8. 6. Add the rice, dal, water, salt and stir well. Cover and cook until you hear 5 - 6 whistles of pressure release.
  9. 7. Once done, allow the pressure cooker to naturally cool. Then, uncover and garnish with freshly chopped coriander leaves.
  11. 8. Serve hot with kadhi, papad and pickle.