Ingredients: brinjal (baingan eggsplant),cumin seeds (jeera),gram white broad beans,turmeric powder,green chillies,sweet potato,salt,spinach leaves (palak) bunch,mustard oil,dry red chillies,kalonji (onion nigella seeds),mustard seeds,bhaja masala,gram parangikai pumpkin,sugar,methi seeds (fenugreek seeds),mooli mullangi (radish),cauliflower (gobi) florets,yellow moong dal (split),ginger,bay leaves (tej patta),ghee,fennel seeds (saunf),potato (aloo),green peas (matar),drumstick,govind bhog rice,coriander powder,potato (aloo)

Bengali Style Khichuri Aar Labra Recipe-Khichdi And Mixed Vegetables, 1/4 teaspoon Kalonji (Onion Nigella Seeds),1/2 teaspoon Sugar - (or adjust to taste),1/4 Cumin seeds (Jeera),2 Green Chillies - slit,150 grams Govind Bhog Rice,1 Sweet Potato - chopped to bite size,3 teaspoons Ginger - grated,1 tablespoon Ghee,1 Cauliflower (gobi) - cut to florets,1 Mooli/ Mullangi (Radish) - chopped to bite size,2 teaspoons Bhaja masala,1/4 teaspoon Fennel seeds (Saunf),Salt - to taste,1/4 teaspoon Cumin seeds (Jeera),1 tablespoon Ginger - grated,1/4 teaspoon Mustard seeds,100 gram White broad beans - halved,1 Potato (Aloo) - chopped to bite size,Spinach Leaves (Palak) - big bunch,200 grams Yellow Moong Dal (Split),3 Bay leaves (tej patta),Sugar - to taste,1 Small Brinjal (Baingan / Eggplant) - chopped to bite size,11 Potatoes (Aloo) - chopped to bite size,1/4 teaspoon Methi Seeds (Fenugreek Seeds),100 gram Kaddu (Parangikai/ Pumpkin) - chopped to bite size,2 teaspoons Coriander Powder (Dhania),Mustard oil - to cook,3 Dry Red Chillies,2 teaspoons Turmeric powder (Haldi),2 teaspoons Mustard oil,2 Dry Red Chillies,2 Drumstick - chopped to bite size,1/2 cup Green peas (Matar),3 Green Chillies - slit, 85, Bengali Recipes, To begin making Bengali Style Khichuri Aar Labra Recipe-Khichdi And Mixed Vegetables, in a kadai, dry roast moong dal till it gives out a fragrant nutty aroma and takes on a tinge of light brown colour.
Once fragrant, remove from flame, rinse the dal in water and keep aside.Now to make Bhaja masala, add the dry red chillies, cumin seeds and tej patta and roast on a very low heat till fragrant.
Once done, put the roasted contents on a plate to cool a bit before dry grinding.Once the spices for bhaja masala is cooled, take them in a mixer and grind them to a fine powder.
This bhaja masala can stay good for at least 2 weeks.
This needs to be stored in a clean and dry airtight container.For KhichuriHeat a bit of oil in the same kadai, put in the cauliflower florets and potatoes sprinkling a bit of water if required, on a medium low flame till they are done and cooked al dente, remove it from fire and keep it aside.
Heat a bit of oil in the kadai, once the oil is hot, add the red chillies.
Add seeds of fenugreek, mustard, cumin, fennel and kalonji.
When they splutter, add the green chillies and ginger paste, saute for a minute or two.Now add the roasted moong dal and rice, turmeric powder and saute for a further couple of minutes.Add 3-4 cups of warm water, the water level should be about 2 inches above the rice and dal, bring to a gentle simmer.
Continue cooking till the rice and dal are about 60% done.Now, add the peas, fried cauliflower and potatoes.
Sprinkle in the salt, cover and cook over a low flame, stirring occasionally, till the rice and dal are completely cooked.
Add a little warm water if it's getting a bit too dry.Adjust the salt and sugar, add a dollop of ghee and finish with a generous sprinkle of bhaja masala.Serve hot with labra.For LabraHeat the mustard oil in a pan, when smoking hot, temper with dry red chillies.
Add seeds of fenugreek, mustard, cumin, fennel and kalonji.
Stir a bit.When the spices start spluttering, add all the vegetables (radish, potato, pumpkin,drumstick, brinjal and broad beans, except the spinach) and saute for a while till veggies are coated well with spices.Now add the ginger paste, coriander powder, green chillies, a little salt and sugar, continue cooking over a low flame, till the vegetables become tender.Now add the spinach, cover and cook over a medium flame, the spinach shall release quite some water.
Continue to cook till the moisture rendered from spinach starts to dry up, the vegetables become soft and almost mashed into each other.Adjust the seasonings, finish with a generous sprinkle of bhaja masala and serve hot.Serve Bengali Style Khichuri Aar Labra Recipe-Khichdi And Mixed Vegetables alone for a weeknight dinner along with Papaya Orange Pomegranate Salad Recipe With Roasted Peanuts and Masala Chaas Recipe.
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