For Women's Day, home chef and food blogger Vindhya Karwa shares her mother's special recipe for Bajra Khichda.
"This Rajasthani recipe of khichda made with bajra or pearl millet is cooked in ghee," says Vindhya, who was introduced to vegetarian cuisine by her mother.
"As a little girl, I followed my mother into the kitchen. She knew how to whip up simple, fresh, delicious, seasonal and regional recipes on the go."
Taking her mother's legacy forward, Vindhya runs the food handle @vinsplate on Instagram. It showcases simply constructed, flavour-packed but healthy vegetarian and vegan food.
"Women chefs should not be afraid or hesitant to experiment with flavours, presentation and even breathing new life into age-old family recipes," she says.
"Experiment with textures, colours, ingredients and serve the world your food with love," is Vindhya's advice for every woman chef who loves to cook, especially food with a twist.
Note: Bajra Khichda is best served with jaggery, sugar and ghee.
Khatti Besan Ki Kadhi, Bharwa Baingan, mooli achaar, ker ka achaar, Pattapyaaz Badi, buttermilk, raita, garlic chutney and mirchi ka achaar go very well with it.
We always made all of these dishes together, as shown in the picture.
My nani and dadi believed that more the ghee, better the khichda.
If you don't have matki at home, use split green gram.
Vindhya Karwa posts vegan and vegetarian recipes under the Instagram handle @vinsplate.