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 just a simple dish which my mom used to cook just about any time of the week. (Specially on my request mostly)
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| KHICHRI-RAWAIUU - PARSI STYLE STUFFED BABY AUBERGINES |
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
Ingredients:
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
Method:
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
Ingredients:
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
Method:
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
Ingredients:
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
Method:
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
