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Home Dish Bengali khichri Thali 🍛

Bengali khichri Thali 🍛

Introduce

Chef :

Bengali Spice 💚

Bengali khichri Thali 🍛

#rainbowweek4 #yellow It's A regular vegetarian khichri thali for Bengali people. Contains- khichri, coriendar chutney, black cumins chutney, eggplant fry and dry egg curry. All the items of the thali are prepared with mustard oil and has been served the khichri hot with ghee and mango chutney (option al). Let's cook 😊.

Ingredient

For

the vegetables khichri:

2 cups

rice soaked in water

1/2 cup

lentil soaked in water

1/4 cup

chopped pumpkin

1/4 cup

chopped potato

2 tablespoons

chopped coriendar leaves

3-4

green chillies

large size chopped onion

2 teaspoons

mustard oil

1/2 teaspoon

turmeric powder

1/2 teaspoon

red chilli powder

1/2 teaspoon

coriendar powder

1/2 teaspoon

ginger garlic paste

bay leaves and 2 cardamom

5 cup

boiled water

As per taste

Salt

For

fried eggplant:

big size slised eggplant

1/4 teaspoon

brown sugar

As per taste

Mustard oil

For

Dry egg curry:

boiled eggs

cardamom

for

For coriander chutney:

1.5 cup

chopped coriendar

1/4

small size garlic

1/2

small size onion

For

black cumin chutney:

1/2 cup

black cumin

dry red chillies

Cooking instructions

* Step 1

For khichri : Mix rice and lentil together and soak it water after washing. Then drain it and Keep it aside. At first we have to saute the spices. Take a pan put mustard oil and heat it on a stove. Put cardamom and bay leaves. Put chopped onions with green chillies and salt as required. When onions become brown, add ginger garlic paste and stir. Put turmeric powder, coriander powder, red chilli powder with some water and stir fry the spice until oil comes out from it.

* Step 2

Now, put pumpkin and potatoes with soaked rice and lentil and put the water. Cover the pan and cook it until it becomes 100% boiled and done. Spread some chopped coriandar leaves on it and cover and cook more 1 minutes. Now turn off the flame.

* Step 3

For dry egg curry : boil the eggs and mix one pinch of salt and 2 pinch of turmeric powder into it and fry it on mustard oil. Keep it aside. Now, take a frypan, put some oil and heat it on a stove. Put 1 cardamom with chopped onions and green chillies with salt as required into it and fry until it becomes brown. Now put ginger garlic paste with red chilli powder and turmeric powder into it.

* Step 4

Add some water and add the boiled eggs too. Stir fry it covering the pan untill it's done. Then turn off the flame.

* Step 5

For fried eggplant: cut the eggplant in the round shape and wash it. Drain the water and add all the following spices. Now fry it in the pan with mustard oil.

* Step 6

For coriandar chutney : Take a frypan, put some oil and heat it on stove. Put the onions, green chillies and garlic with salt as required and fry in a medium low flame. Add coriandar leaves and cook for more 2 minutes covering the pan. Now blend it on a mixure blunder. Chutney is ready.

* Step 7

For black cumin chutney : Take a frypan put some mustard oil and heat it. Add onion, dry red chilli and garlic with salt as required and fry it. Add the black cumin and fry more 5-7 minutes covering the pan in a medium low flame. Now blend it using a mixer blender. Chutney is ready to serve.

* Step 8

Serving preparation : Take a large plate and put some Khichri with dry egg curry, eggplant fry, coriandar chutney and black cumin chutney. Add some ghee on the top. Serve it hot with Bengali special mango chutney and enjoy the Bengali delicacy and enjoy the authentic taste of Bangla food.

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