Follow these steps for perfect results
Sugar
optional
Water
as required
Salt
to taste
Ghee
Cumin Seeds
Barnyard Millet
roasted
Potatoes
peeled and chopped
Kokum
Roasted Peanuts
powdered
Coriander Leaves
finely chopped
Green Chillies
chopped
Dry roast barnyard millet in a wok until fragrant.
Remove from wok and set aside.
Heat ghee in the same wok.
Add cumin seeds and sauté until they sizzle.
Add green chilies and sauté for a few seconds.
Add chopped potatoes, peanut powder, and kokum.
Mix well and sauté for 2-3 minutes.
Add water, salt, and sugar (optional).
Bring to a boil.
Add the roasted bhagar, stirring continuously.
Cook covered on medium heat until the millet is soft and well done (about 10-12 minutes).
Switch off the heat and let it rest covered for a few minutes.
Mix again.
Garnish with coriander leaves and serve hot.
Serve with yogurt, raita, or roasted papad.
Expert advice for the best results
Roast the millet on low heat to prevent burning.
Adjust the amount of green chilies to your spice preference.
Soaking millet for 30mins before cooking improves texture.
Everything you need to know before you start
15 minutes
Can be made a day ahead and reheated.
Serve in a bowl, garnished with coriander and a dollop of yogurt.
Serve hot with yogurt or raita.
Pair with a side of roasted papad.
Pairs well with the spice.
Discover the story behind this recipe
A traditional dish often eaten during fasting days.
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