Ravaiya Khichdi Recipe by Bhavna - Gujarati Cuisine Recipe

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RECIPE DESCRIPTION:
Ingredients
Eggplants 4 Small
FOR THE STUFFING
Turmeric 1 Teaspoon
Asafoetida 1⁄4 Teaspoon (Optional)
Coriander cumin powder 1 Tablespoon
Red chili powder To Taste
Cumin seeds 1⁄4 Teaspoon
Sugar To Taste (Optional)
Ground peanut 1⁄8 Cup (2 tbs)
Salt To Taste
Garam masala To Taste
Garlic paste 1 Tablespoon
Ginger paste 1 Tablespoon
Sesame seeds 1 Teaspoon
Shredded coconut 1 Tablespoon
Oil 1 Tablespoon
FOR THE RAVAIYA KHICHDI
Oil 1 Tablespoon
Ghee 1 Tablespoon
Mustard seeds 1 Tablespoon
Cumin seeds 1⁄2 Tablespoon
Asafoetida 1 Pinch (Optional)
Curry leaves 5 Medium (Optional)
Rice 1 Cup (16 tbs) (Washed and drained)
Moong dal 3⁄4 Cup (12 tbs) (Washed and drained)
Water 5 Cup (80 tbs)
Salt To Taste
FOR THE GARNISH
Coriander leaves 2 Tablespoon, chopped (As needed)

Directions
GETTING READY
1. Take the eggplants and cut into 4 (in a cross shape), leaving the bottom of the eggplant uncut. Put the cut eggplants into a bowl of water and set aside.
2. In a separate bowl, mix all the ingredients for the stuffing. Take each eggplant and fill the insides with the prepared stuffing. Set aside.

MAKING
3. Heat a pressure cooker over medium heat.(You may use a regular pot, if desired) Add oil, ghee and allow it to heat up.
4. When hot, add mustard seeds, cumin seeds, asafoetida and curry leaves.
5. When the seeds start spluttering, add the stuffed eggplants and the leftover stuffing, if any.
6. Add the rice, dal, water, salt and stir well. Cover and cook until you hear 5 - 6 whistles of pressure release.
7. Once done, allow the pressure cooker to naturally cool. Then, uncover and garnish with freshly chopped coriander leaves.

SERVING
8. Serve hot with kadhi, papad and pickle.