Pujor Bhoger Khichuri and Bhaja

Pujor Bhoger Khichuri and Bhaja

Pujor Bhoger Khichuri

1. 1 cup Basmati rice
2. 1/2 cup split moong dal
3. 1/4 cup split urad dal
4. 1/4 \” cinnamon stick
5. 2-3 cloves
6. 2-3 green cardamons
7. 1 bay leaf
8. Ghee
9. Oil (try using mustard oil if possible)
10. Turmeric powder 1/2 tsp
11. Chilly powder 1/2 tsp ( I use cayenne)
12. Salt to taste
13. 1/4 cup peas – shelled
14. 1/4 cup cauliflower
15. 2 small red potatoes – cleaned and quartered
16. 2-3 jalapenos/ green chilies
17. 1 1/2 tsp Ginger paste (if available, else make a paste with 1 tsp ginger powder and equal amount of water and let it sit for 15 – 20 minutes)
18. 1/2 tsp Cumin paste (1/4 tsp cumin powder and 1/4 tsp
    water and let it sit for 15 – 20 minutes)

Process:

1. Clean and wash the dals and rice seperately. Get the pastes and masalas ready.
2. Heat about 1 tbsp. of Mustard Oil in a flat bottmed pan.
3. Add about 1/2 tbsp of ghee in it. Let it heat up.
4. When hot, add the bay leaf, cinnamon stick, the cloves and the cardamon seeds.
5. Try to slightly crush the cardamon before putting it in the pan else it will tend to burst.
6. Add the dals. fry for 5 – 10 minutes. Add the pastes (ginger, cumin), masalas (chilly, turmeric) and mix
   well.
7. Add the rice. Fry for few more minutes constantly stirring.
8. Add water – about 3 cups. Cover and let it boil on medium high heat.
9. When furiously boiling, increase heat, add more water and add the vegies.
10. Stir constantly else it will stick to the bottom of the pan.
11. When the veggies are done, remove from heat.
12. Serve with \”begun bhaja\” or \”Alu bhaja\”.

Bhaja

1. 1/2 eggplant (big round ones)
2. 2 potatoes washed and sliced.

Process:

1. Cut the egg plant into thin slices.
2. Mix with turmeric and a pinch of salt and keep aside for 15 – 20 minutes.
3. Mix the potato slices with turmeric.
4. In a pan with hot oil (preferably mustard else canola), add the eggplant slices gently.
5. The eggplant slices will absorb the oil and when done will start releasing the oil.
6. Take them out using a slotted spoon and place on a absorbent kitchen towel to absorb excess oil.
7. When done with eggplants, add the potatoes.
8. Fry them till golden brown.

Source: Babu Roy