Stuffed Brinjal and Onion Khichdi

by Bewild

Delectable Fusion: Stuffed Brinjal and Onion Khichdi

This flavorful and hearty dish makes for a satisfying meal on its own or as a side dish. Brinjal contains antioxidants and phytonutrients that may help reduce the risk of heart disease and improve overall heart health.


  • 5 small brinjals (baingan / eggplant) , de-stemmed
  • 5 small onions , peeled
  • 6 to 8 tendli (ivy gourd) , ends removed
  • 1/2 cup finely chopped coriander (dhania)
  • 1 tbsp grated coconut
  • 2 tbsp coriander-cumin seeds (dhania-jeera) powder
  • 1/2 tsp turmeric powder (haldi)
  • 1 tsp chilli powder
  • 1 tbsp sesame seeds (til)
  • 1/2 tsp garam masala
  • 1 tbsp lemon juice
  • 1 tsp ginger-green chilli paste
  • 2 tsp sugar
  • salt to taste

For The Khichdi:

  • 3/4 cup brown rice , soaked for 15 minutes and drained
  • 1/4 cup masoor dal (split red lentil)
  • 1/2 cup chopped onions
  • 50 mm (2"") stick of cinnamon (dalchini)
  • 4 cloves (laung / lavang)
  • 3 cardamoms
  • 2 bayleaves (tejpatta)
  • 1 green chilli , slit green chilli
  • 1/2 tsp turmeric powder (haldi)
  • 2 tsp garlic (lehsun) paste
  • salt to taste

For Garnish:

  • 2 tbsp finely chopped coriander (dhania)


Cooking Time: 50 mins

For the stuffed vegetables:

  1. Make criss-cross slits on the onions and brinjals, taking care not to separate the segments. Keep aside.
  2. Slit the tendli lengthwise taking care not to separate the segments. Keep aside.
  3. Combine all the remaining ingredients in a bowl and mix well to make the stuffing.
  4. Stuff each of the onions, brinjals, and tendli with a little of the prepared stuffing. Keep the remaining stuffing aside if any.

For the khichdi:

  1. Clean, wash and soak the brown rice and masoor dal for 15 minutes. Drain and keep aside.
  2. Crush the cinnamon, cloves and cardamom lightly in a mortar-pestle (khalbhatta) and keep aside.
  3. Heat the pressure cooker and when hot, add the onions and dry roast on a medium flame for 2 to 3 minutes or till they turn light brown in colour.
  4. Add the crushed spices and bayleaves and dry roast on a medium flame for about 30 seconds.
  5. Add the brown rice, masoor dal, green chilli, turmeric powder and garlic paste and mix well.
  6. Add the stuffed vegetables, salt, the remaining stuffing and 2 cups of hot water, mix gently and pressure cook for 3 whistles.
  7. Allow the steam to escape before opening the lid.
  8. Separate each grain of rice lightly using a fork. Keep aside.
  9. Serve hot garnished with coriander.

Health Benefits:

  • High in fiber: The lentils and vegetables used in this dish are high in fiber, which can help improve digestion, regulate blood sugar levels, and reduce the risk of heart disease.
  • Rich in vitamins and minerals: Brinjals and onions are a good source of vitamins and minerals such as vitamin C, potassium, and magnesium, which are essential for maintaining good health.
  • Low in fat: This dish is relatively low in fat, making it a healthy option for those who are watching their weight or trying to maintain a healthy diet.
  • Good source of protein: The lentils used in this dish are a good source of protein, which is essential for building and repairing tissues in the body.
  • Anti-inflammatory properties: Brinjals contain antioxidants and anti-inflammatory compounds that can help reduce inflammation in the body and may help lower the risk of chronic diseases such as cancer and heart disease.