First of all wish all my readers a very Happy New Year! May this new year help all of us become a better version of ourselves.

Even though I was born in the 80s, still there are many Bengali traditional foods which I had not experienced in my lifetime yet. khud bhat is one such traditional preparation which I had heard a lot about but got to experience only recently. 

Khud (broken rice) is a grade of rice consisting of grains broken in the milling process.  In Bengal you will find khud rice in many grocery shops so it not that difficult to get hold of some. 

This type of broken rice is traditionally cooked and had with an assortment of fried sides or bhortas. In Bangladesh sometime I have noticed, khud bhat is made more like a pulao with a lot of onions and aromats in it. This is the version of Khud bhat which is made at my home. It is a very simple preparation and light on the stomach.

Ingredients :

For Rice

• Khud Rice - 100 Gm
• Water - 200 Gm
• Potatoes - 2 (cut in roundels) 
• Broad beans - 4 to 5
• Green Chili - 2 to 3
• Salt - As per taste

For Assorted Fries

• Dried Red Chili - 2
• Green Chili - 3 to 4
• Turmeric - 1/2 tsp
• Brinjal (Medium) - 1 (cut in thick rounds)
• Parwal (Potol) - 5 to 6 ( cut in halves)
• Garlic cloves - 15 to 20 
• Salt - To Taste
• Sugar - to taste
• Mustard Oil - for frying

Video :

Procedure:

1. Wash and drain the rice. Cut the Potatoes in roundels.

2. Take a deep bottom Kadai or Pan and add the washed rice. Add double the amount of water.

3. Place the potato roundels on the rice in a single layer. Place some broad beans or any other seasonal vegetable that you want. Also add two green chilies

4. Add salt and mix in the water

5. Now cover and cook the rice on medium flame.

Note: It is always better to cook Khud Bhat in a kadai, as in pressure cooker you cannot adjust water mid way through and the rice can end up being mushy.

6. While the rice cooks, prepare the vegetables for making the fries. First cut the brinjal in thick roundels and halve the parwals. Now marinate the brinjal and parwal with salt sugar and turmeric. Bengalis add sugar to the brinjals and parwals to enhance the taste of the fries. I have used powdered sugar here which easily melts. leave the marination till the vegetables release water.

7. In another Kadai heat mustard oil. Once the oil is hot fry a couple of red chilis.

8. Now fry the garlic cloves, green chilies, brinjals and parwals in batches. 

9. Check if the rice is done, it should take around 20-30 minutes. The rice should not be mushy. 

Once the rice is done, serve the rice with all the assorted fried vegetables and a dash of the mustard oil left in the kadai and enjoy!