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Bardoli Ki Khichdi: Tempered with Spices and Raw Mango

Bardoli Ki Khichdi is a spicy dish made from potatoes, peas, toor dal and tempered with spices and raw mango 

Khichdi or Khichri is a dish in South Asian cuisine made of rice and lentils (dal) but variations include bajra and other millets too. Throughout Indian history, in several regions and different cultures, especially in the Northern areas, Khichdi is considered one of the first solid foods that babies eat. Hindus, mainly from the north/northwest, who avoid eating grains during fasting, eat sabudana khichdi made from sago pearls. However, in the Southern part of India, the word khichri is usually substituted in Tamil Nadu and Andhra regions with Pongal, while the Kannadigas prepare Huggi which is moong dal Khichdi and Bisibele bhath, a pigeon pea variation with vegetables. This particular version emanates from Bardoli in Gujarat and is referred to as Bardoli ki Khichdi, which is a mixture of potatoes and peas in rice tempered with spices and raw mango. 

Also Read: This Chana Dal Khichdi Recipe Is Comfort Served In A Bowl

Khichdi inspired Anglo - Indian kedgeree and was said to be related to the Egyptian koshary, though the latter has more Italian influence. Khichdi is a prevalent dish across the Indian subcontinent, including Bangladesh, Nepal, and Pakistan too. The dish is widely prepared in many Indian states and different regions and uses different vegetables such as cauliflower, tomatoes, potatoes, and green peas which may or not be added, depending on individual taste.

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