KHICHURI with BADHAKOPI-r CHORCHORI and BEGUNI

Pujo is over and it has been a week since Maa Durga has left for her Himalayan abode. Yet, Bengalis, I believe, are still far from getting over the festivity. We are in no hurry to let go of the fun and merry making, not until before Diwali. The Bijoya visits will continue, and so will the feasts. So, when I got the chance on a rainy like today, I thought of going easy on lunch, reminiscing the Pujo-r Bhog.

 Khichuri or Khichdi is a very common dish and is in everybody's comfort food list. Having said that, its not on mine. Everybody has their own way of making it. I make it with Gobindobhog rice, and Yellow Moong dal (the washed moong dal), ususally in a proportion of 2:1. I also use Gawa Ghee at the end. It is the darker one and has a stronger aroma than the regular white/yellow ghee.

To make the Khichuri,

• Dry roast the moong dal in a pan till fragrant and a few grains begin to turn brown. Transfer into a bowl of water and wash it nicely. Pressure cook the dal.

• In a kadhai, saute the vegetables (I used Cauliflower, Carrots, and Potatoes) in little mustard oil. Remove them in a bowl.

• In the same kadhai, add a little more mustard oil, and crackle some whole garam masala (green cardamom, cinnamon, cloves), and little cumin seeds, dried whole red chillies, and bay leaves.

• Add little hing, turmeric, and some ginger paste, and cook it off. Add some chopped tomatoes, stir it in and cook for a few minutes. 

• Pour in the dal, add cumin powder, salt and sugar to taste, the rice, sauted vegetables, and some chopped  green chillies or red chilli powder to taste, and bring it all to a boil. Then cover and cook on low heat till the rice and vegetables are done. This takes about 10 mins. Just keep stirring in between as it catches to the bottom of the pan very easily.

• Now add the peas and cook for a further 2-5 mins. 

• When the Khichuri is done, turn off the heat, add a big dollop of Ghee, and a little Garam Masala powder, and let it sit covered till you serve.

This Khichuri is often served with a mixed vegetable dish where all the unwanted, and low-lying  vegetables go in together, and disintegrate into a undistinguishable mass of a super-tasty curry. It is called a 'Chhyachra'. People hardly cook it for their everyday meal, and even if they do, a home cooked Chhyachra tastes very bland. It's usually reserved for special occasions where the 'thakur' cooks a large vat full of it, and I believe it tastes so divine in the 'bhog' because some of our love, and some of God's blessings go into it as well. But, that's another story for another day. The Khichuri is also served with a much more pleasant looking cabbage dish, the 'Badhakopi-r Chorchori', which I've made to go with the Khichuri.

For the Badhakopi-r Chorchori,

• Shred the Cabbage (i.e., the Badhakopi), and steam it.

• Heat little mustard oil in a kadhai, and saute the diced potatoes, and take them out in a bowl.

• In the same kadhai, add a little more mustard oil, if needed, and add the cumin seeds. Then add the turmeric and ginger paste, and cook the raw smell of the ginger off.

• Add the tomatoes, stir in, and cover and cook for some 5 mins. till the tomatoes go really soft. 

• Add the cumin powder, salt and little sugar, some red chilli powder, and stir in.

• Add the steamed cabbage, the fried potatoes, and the peas, and mix well. Now cover and let it cook on low heat for some 15 mins. till the potatoes are done.

• Turn the heat off, add a teaspoon of ghee, and a little pinch of garam masala powder, and let it sit covered till you serve.

The last and the most desired item to complete the savoury part of the meal / bhog is the 'bhaja' (meaning, something fried). Its basically a pakora, done the bong way. Today, we have thin slices of Begun (i.e., the Brinjal) dipped in a batter and deep fried in mustard oil.

For the Beguni,

• Make a smooth batter with Besan and water. 

• Add a pinch of turmeric, salt, and little Kalonji. Keep it a bit under-salted.

• Add some cornstarch to it, and a little baking powder to it. This makes the Begunis quite crispy.

• Dip the slices of brinjal one by one into the batter, shake off excess, and deep fry it in hot mustard oil.

• Remove with a slotted spoon, and drain in a wire mesh / metal colander. DO NOT drain on kitchen paper as the Begunis might lose their crisp.

• Sprinkle over some black salt. Don't wait!

Don't forget to write to us about your version of Khichuri! We'd love to share it!
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