Bhuna Khichuri (Bangladesh) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This recipe is from week 21 of my food blog, Travel by Stove. I am attempting to cook one meal from every nation on Earth, and Bangladesh is my 21st stop. Khichuri can be made with meat or vegetables; this version is served as a side dish and contains cauliflower and potatoes. Ingredients:
1/2 cup cauliflower floret |
1 medium sized potato, peeled and cut into small cubes |
1/4 cup mung beans |
1 cup basmati rice |
1/2 small onion |
1 jalapeno pepper, seeded and chopped |
1/4 teaspoon ginger |
1/8 teaspoon cumin |
1/8 teaspoon coriander |
1/4 teaspoon turmeric |
1/8 teaspoon garlic powder |
2 tablespoons cooking oil |
Directions:
1. Soak the mung beans overnight, or if you are short on time cook them with a half cup of water on medium heat in a pressure cooker for 8 minutes.
2. Fry the cauliflower and potato cubes lightly in a tablespoon of vegetable oil. Add the onion, the jalapeno peppers and the spices.
3. Add the rice, the mung beans and about a half cup of oil and stir until well incorporated.
4. Add two cups of water and bring to a boil. Reduce heat and cover the pot.
5. Simmer for 20 minutes, or until the water is absorbed.
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