Friday, July 31, 2015


KHICHRI-RAWAIUU, simply put is stuffed baby aubergines served with a side of Parsi style rice & lentil dish. It is a common man’s food, one which you will not find in a Parsi restaurant or any Parsi occasion. Neither is it a Sunday special dish.

It is just a simple dish which my mom used to cook just about any time of the week. (Specially on my request mostly)  


It is My comfort food!

I used to relish this dish as a kid and remember scrapping off the bits and pieces from my plate to the extent that no one would be able to tell whether it was a used plate or a fresh one ! JJ
Gosh, now, when I think back, I must have seemed like such a glutton!! Lol ..That effect of this dish on me is still very much present, except that I eat with proper table manners now …least my son starts to copy my antics …lol

I have included the recipes for both the elements of this dish, so that you can experience MY ultimate Parsi meal!

Stuffed Baby Aubergines
Raw mango Chutney
2 medium sized raw green mango
4-5 green chilies
Handful of coriander leaves
Few stems of fresh mint
1 lime – optional in case you want it extra tangy
1 tsp roasted cumin powder
½ tsp sugar
Salt to taste

Put all the above ingredients in a mixer and make it into a smooth paste. Keep aside.

Prep the Aubergines
Wash and put slits on the baby Aubergines into 4 quarters. Make sure that the slits do not go all the way, otherwise the Aubergines will break while cooking and the stuffing will come out.
Fill the Aubergines with the raw mango chutney. Keep aside.

Aubergine gravy
10 baby aubergines
1 medium size onion (finely chopped)
6 pods of Garlic (minced)
½ tsp mustard seeds
½ tsp roasted cumin seeds
1 tsp turmeric powder
½ tsp red chilli powder
½ tsp garam masala
1 tsp Coriander powder
2 tbsp clarified butter/ cooking oil
100 ml water
Salt to taste

Finely chopped coriander for garnish

In a deep frying pan, add the clarified butter and when it is heated, add the mustard seeds and the cumin seeds. Let them sputter.

Add the chilies. Sauté for a minute.
Add the onions and sauté on medium flame till the onions have browned.
Add the garlic and mix well. Next, add the ground spices and mix well.

Let this mixture cook on medium flame till the onions have softened and the oil leaves the sides of the pan.   

Add the stuffed baby Aubergines and the water. Mix well.

Cover and cook for 10 minutes or till the aubergines are done.

Garnish with freshly chopped coriander.

‘Khichri’ ~~ Parsi Style Rice & Lentil dish
2 cups Basmati rice
½ cup red masoor dal
4 cups water
½ inch cinnamon stick
2 cloves
1 tsp turmeric powder
2 tbsp clarified butter
Salt to taste

Soak the Basmati rice and the red masoor dal for 30 minutes prior to cooking.

In a heavy bottomed pan or a rice cooker, add 4 cups of water and bring to a boil.
Add the remaining ingredients, cover the pan and let it cook till the rice and masoor dal is done.

Add the clarified butter and fluff up the rice. Keep it covered for 5 minutes.

Serve this yummy ‘khichri’ with the baby Aubergines, poppadums and some sweet pickle on the side ! J