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Beyond Curry: Khichdi with Eggplant Fritters Recipe

Beyond Curry: Khichdi with Eggplant Fritters Recipe
  • Category

    Mains

  • Cusine

    Indian

What do you need?
How to make?

Ingredients

1 cup basmati rice

2 tablespoons ghee or oil

1 teaspoon cumin seeds

1 teaspoon mustard seeds

2 cloves garlic, minced

1 onion, diced

2 teaspoons ground coriander

1 teaspoon ground turmeric

1/2 teaspoon garam masala

2 cups vegetable broth or water

Salt and pepper to taste

2 cups cooked chickpeas

For the Eggplant Fritters:

2 eggplants, peeled and cut into cubes

2 tablespoons all purpose flour

1 tablespoon cornstarch

1/2 teaspoon baking powder

Oil for frying

Directions

Heat oil in a large saucepan over medium heat until shimmering. Add the onions and cook, stirring frequently until just beginning to brown, about 4 minutes. Add cinnamon stick and cloves and cook, stirring constantly, until fragrant, about 30 seconds. Reduce heat to low. Add garlic and ginger and cook, stirring constantly, until aromatic, about 30 seconds. Add cumin and turmeric and continue to cook over low heat, stirring constantly, until oil separates, about 1 minute longer.