Ravaiya Khichdi

Von Bhavna's Kitchen · 45 Min.

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Zubereitung

1. Cut each eggplant into quarters in a cross shape, leaving the bottom uncut, and put them in a bowl of water.
2. Mix all the stuffing ingredients in a separate bowl, then fill each eggplant with the stuffing.
3. Heat a pressure cooker over medium heat (a regular pot can be used). Add the oil and ghee and let them heat up.
4. When hot, add the mustard seeds, cumin seeds, asafoetida and curry leaves.
5. When the seeds start to splutter, add the stuffed eggplants and any leftover stuffing.
6. Add the rice, dal, water and salt, stir well, cover and cook until you hear 5-6 whistles of pressure.
7. Let the pressure cooker cool naturally, then uncover and garnish with the chopped coriander leaves.
8. Serve hot.

Zusammengefasst aus dem Video von Bhavna's Kitchen. Schau es dir für die Details an.

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