Ashtomy Kichuri

A community recipe by sweetjaw

Not tested or verified by Nigella.com

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Introduction

It literally translates to eighth day rice. Traditionally eaten on the eighth day of the Hindu festival of Durga Puja by Bengalis, it is sanctified as an offering to the Goddess. Its quite simple to make but the result is finger lickin good! And its a full meal in itself.

Ingredients

Serves: 5-6 people

1 cup risotto rice
½ cup masoor lentils (washed )
½ cup yellow mung lentils (washed, dried and roasted)
2 large potatoes (quartered)
2 large onions (quartered)
3 eggplants (large, cut into 4)
1 small cauliflower
5 ounces red pumpkin (cut into 3 pieces)
1 medium radish (cut into chunks)
1 quartered sweet potato
1 cup peas
2 inches fresh gingerroot (ground to a paste)
5 slit green chiles
¼ teaspoon mustard seeds
¼ teaspoon nigella seeds
¼ teaspoon fenugreek seeds
¼ teaspoon cumin seeds
¼ teaspoon aniseed
2 bay leaves
3 whole red chiles
1 teaspoon turmeric
1 teaspoon red chile powder
3 teaspoons superfine sugar
2 tablespoons clarified butter (ghee)
½ cup mustard oil
1 salt

Method

Ashtomy Kichuri is a community recipe submitted by sweetjaw and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Heat oil in a heavy bottomed pan, till it starts smoking. Turn off heat and cool slightly.

Drop in the red chiles, bay leaf and all the seeds. Turn on the heat and when seeds crackle, add the vegetables.

Mix well for a couple of minutes till the veggies are well coated with oil and spices.

Add the rice and lentils and cook for 5 minutes. Add the rest of the ingredients, except ghee, and stir around.

Add 8-9 cups of water and mix well. Cook on medium heat till veggies and rice are cooked through.

Mix in the ghee and serve hot.

Additional Information

This dish is rather rich but has a very delicate flavour. It can be eaten as is, or with some fresh curds and a green salad. You could also substitute the veggies with seasonal produce.