Ingredients
1 cup little millet, cleaned
2 tbsp ghee
1 tsp ginger-garlic paste
½ tsp mint leaves, chopped
3 cardamom
1/4 tsp cinnamon, powdered
1/4 tsp fennel seeds, powdered
1 pinch turmeric powder
1 tsp chilli powder
1 cup chopped carrot, beans, drumstick, green peas
1/4 cup onion, chopped fine
¼ cup thick curd
Salt to taste
Method
Heat ghee in a pan. Roast cardamom, cinnamon and fennel powder for 2 minutes.
Add ginger-garlic paste, mint, onion and tomato and fry for 3 minutes.
Add the chopped vegetables and curd and mix well.
Cook for 5 minutes; check to see if vegetables are done.
Add the little millet. Add 2 cups water and cook covered till it is done.
Serve hot with papad
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