Beyond Curry: Khichdi with Eggplant Fritters Recipe

Ingredients (27)

• For the Khichdi:
• 2 tablespoons vegetable oil
• 1 medium onion, thinly sliced (about 1 cup)
• 2 inch stick cinnamon
• 3 cloves
• 1 tablespoon garlic, grated on a microplane grater
• 1 tablespoon ginger, grated on a microplane grater
• 1 tablespoon ground cumin
• ½ teaspoon ground turmeric
• I medium potato, cut into 1/2-inch dice (about 1 cup)
• 6 cauliflower florettes (about 1/4 cup)
• 1 cup rice, washed and drained
• 1½ cups mixed lentils (split green gram/mung dal, split yellow gram tuvar dal, or any lentil of your choice) washed and drained
• 1 teaspoon red chilli powder (or more according to taste)
• Kosher salt
• ½ cup chopped coriander leaves and stems
• 1 medium tomato cut into rounds
• 4 cups water
• ½ tablespoon ghee
• For the Eggplant Fritters:
• 1 medium sized eggplant, about 6 inches, cut into 1/2-inch rounds
• 2 1/2 tablespoon split Bengal gram flour
• 1 teaspoon salt
• 1 teaspoon ground red chilli
• ½ teaspoon ground turmeric
• 2 tablespoons water (or a little more-to make a thick coating batter consistency)
• 3 tablespoons vegetable oil