Prep Work

1. Peel and Cut Potatoes into halves.
2. Separate florets from the cauliflower and chop Tomatoes.
3. Cut Green Chillies as well.
4. Make a paste with Turmeric Powder, Cumin Powder, Red Chili Powder, Bengali Garam Masala Powder, Sugar, Salt, and Mustard Oil as per the quantity mentioned in the spice paste section. Add very little water if required. This Spice Paste is to be added in the following steps.

Frying

1. In a pan dry roast Moong Daal for around 2-3 minutes in low flame until nutty aroma comes out and then switch off the flame.
2. Wash dry roasted Daal and keep that aside.
3. Wash Gobindobhog Rice under running water until clean water comes from the rice grains.
4. Take a deep bottom pan and heat 3 Tbsp. oil in it.
5. Fry Cashew Nuts and Raisins together for 1 minute and strain from the pan. 
6. Now fry the coconut slices for 1 minute and strain.
7. Now start frying the potatoes after sprinkling 1/4 Tsp. each of Turmeric Powder and Salt.
8. It will take 2 minutes to fry the potatoes.
9. Now start frying the cauliflower after sprinkling 1/4 Tsp. each of Turmeric Powder and Salt for 2 minutes.
10. Strain once done.
11. Boil around 1 liter of water in the same pan used for frying the vegetables. This will be added after frying other ingredients to make the Khichuri.

Cooking Bhoger Khichuri

1. Temper the remaining oil in a deep-bottom vessel or a Handi (Haanri) with Dried Red Chili, Whole Cinnamon, Whole Clove, Whole Black Cardamom, Whole Green Cardamom, Cumin Seed, and Whole Bay Leaf, and keep the flame on the lower side.
2. Add Chopped Tomatoes and cook until tomatoes soften.
3. Add the ginger paste and cook for 1 minute on low flame until oil comes out from the mixture.
4. Now add fried Cashew Nut and Raisin and also fried coconut at this point.
5. Add Fried Potatoes, and fried Cauliflower, and mix thoroughly.
6. Add the previously prepared spice paste and cook for around 3 minutes on low flame add a little water if the mixture starts turning dry.
7. Now add Coconut Paste and Green Peas and after mixing cook for a minute.
8. Once the oil starts coming from the mixture add Dry roasted Moong Daal give the mixture a thorough mix and then cook for two minutes in low flame.
9. Add Washed Gobindobhog Rice mix thoroughly and cook for one minute.
10. Now pour boiling water over the mixture.
11. Mix with a ladle cover the Handi with a lid and start cooking on low flame.
12. Keep 1 liter of hot water ready.
13. Check in between and add boiling water as and when required until Daal and Rice along with the veggies soften completely.
14. It will take around 20 minutes on low flame to cook the Khichuri perfectly.
15. Niramish Khichuri is mostly served neither too dry nor excessively runny. Medium consistency is perfect for this dish.
16. Upon reaching the perfect consistency add Ghee and 1 Tsp. Garam Masala Powder and mix thoroughly.
17. Once done switch the flame off.
18. cover the Handi with the lid and keep the Khichuri at least for 15 minutes as it is on room temperature before serving.
19. Khichuri is to be served with a choice of side which can be a Beguni or Labra if the options are vegetarian or can be served with a side of Omelette or Fried Hilsa to make it a perfect Non-vegetarian Platter.