My Experiments in the Kitchen: Bengali khichuri with begun and aloo bhaaja

I must have been 10 or 12 when I first tasted Bengali khichuri at my aunt’s home in Kolkata. I loved it so much, I requested her to make it several times during my summer stay at her place.

I’d devour on that mouth-watering, fragrant khichdi, which included so many delectable accompaniments like begun/ aloo/padval bhaaja and tomato chutney.

Later whenever I accompanied her and my mom to Yogoda Math in Dakshineshwar, the ashram folk would always offer this as prasad in earthenware on Gurudev Paramahansa Yogananda’s birthday.

Bottom-line, it’s my favourite version of the classic ‘khichdi.’ Only it’s a little more elaborate with roasted moong (golden gram), rice, veggies, spicy tempering and decidedly more tasty.

Last evening my cook informed she’s taking the day off the next day so then itself I decided I’d attempt one of my beloved comfort foods. For recipe, you can try this video, it almost resembles what Mausi does. Instead of cauliflower, which I dislike in rice, I used carrots.

Bhaaja doesn’t require any deep wisdom; it’s basically aubergine or potatoes marinaded in salt and turmeric and shallow fried in (preferably) mustard oil.

Once the khichuri and bhaaja comes together in its piping hot body, the final result is nothing short of drool-inducing.

Lunch, today, took a while to get ready but it was totally worth the effort.

Bengali khichuri with begun and aloo bhaaja Bengali khichuri with begun and aloo bhaajaBengali khichuri with begun and aloo bhaajaBengali khichuri with begun and aloo bhaaja

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