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Khichdi Bake
from: sanjeev kapoorKhichdi Bake
Khichdi layered with potato vegetable, topped with tempered curd.
Ingredients
>>2 cups leftover Khichdi
>>Pinch of chilli powder
>>2 tbsp chopped coriander for garnish
For potato vegetable
>>1 tbsp oil
>>1/2 tsp mustard seeds
>>1/2 cup sliced onions
>>1/2 tsp ginger-green chilli paste
>>Pinch of turmeric powder
>>1/2 tsp chilli powder
>>1/2 tsp coriander powder
>>2 medium-sized potatoes, boiled, peeled and cubed
>>Salt to taste
>>2 tbsp fresh curd
For tempered curd
>>1 cup fresh thick curd
>>Salt to taste
>>1 tsp oil
>>1 tsp mustard seeds
>>4 to 6 curry leaves
Method
For the potato vegetable
Heat oil in a pan, add mustard seeds. When they crackle, add onions and fry till they turn translucent.
Add ginger-green chilli paste, turmeric powder, chilli powder and coriander powder, and saute for 2 minutes.
Add potatoes, 1/4 cup water, salt and cook for some time.
Add curd, mix well and keep aside.
For tempered curd
Whisk the curd with salt and keep aside.
Heat
oil in a small pan, add mustard seeds to it. When they crackle, add
curry leaves and pour over curd. Mix well and keep aside.
How to proceed
Warm the Khichdi and put it in a serving dish.
Top it with the potato vegetable.
Spread the tempered curd evenly on top and sprinkle chilli powder over it.
Bake in a pre-heated oven at 200 C for 5 minutes or microwave for 2 minutes.
Serve hot garnished with coriander.
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