Eggplant Khichadi

Over period of time, eggplant khichadi has become comfort food in our household. To give it a healthy twist, I use cracked wheat instead of rice. It is packed with goodness of veggies. It is vegan, diabetic friendly. It takes a bit longer to cook but results are worth the labor and time.

Ingredients:
1. Cracked Wheat- 1.5 Cups
2. Vegetable Oil - 1 TSP
3. Cumin Seeds - 1 TSP
4. Jalapeño - 2
5. Onion - 1/3 Medium Size
6. Sweet Potato - 1 Cup
7. Bell Pepper - 1/3 Cup
8. Fava Beans - 1/4 Cup
9. Mix Vegetables- Carrot, Green Beans, Peas, Corn - 1/2 Cup
10. Eggplant - 1.5 Cups
11. Baigan Bharta Masala - 1 TBSP
12. Turmeric Powder - 1/4 TSP
13. Coriander Powder - 1 TBSP
14. Red Chili Powder - 1 TSP
15. Ginger - 1 Inch
16. Cilantro - Handful
17. Vegetable Broth - 6 Cups
18. Salt - 2 TSP or as per taste

Method:
1. Heat the thick bottom pan, add vegetable oil. Once the oil is hot, add cumin seeds, chopped onion and jalapeño.

2. Once onion is translucent, in about 4-5 min, add fava beans and mix vegetables. I have used frozen. Also add chopped sweet potatoes, bell pepper. I have used orange bell pepper. You can use any bell pepper of your preference. 

3. Once all vegetables are softened, another 4-5 min, add all the spices; red chili powder, turmeric powder, coriander powder, finely grated ginger and salt. Also add star of the recipe, baigan bharta masala. Roast all together for a min or two.

4. Add chopped eggplant. Roast all together for 5-7 min.

5. Add cracked wheat. I am using here #2. You could use #3. #2 is fine than #3. Give it a min or two to roast with vegetables.

6. Add all vegetable broth or water. Mix all vegetables, cracked wheat and vegetable broth all together. Cook for 45 min. If you are using, pressure cooker, let it cook for 20 min. and wait for pressure cooker to cool down completely before opening.

7. Khichadi is ready to serve along with chaas, butter milk or yogurt. Top it with chopped cilantro before serving.