Khud Bhat | খুদ ভাত
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.
- 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
- 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
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