Ingredients

The following ingredients have 4 Servings
  • 1 cup bhagar (barnyard millet)
  • 1 tablespoon ghee
  • 1 teaspoon cumin seeds
  • 10-12 whole curry leaves
  • 2-3 green chilies (slit into half)
  • 1/4 cup peanuts (coarsely crushed)
  • 1/2 cup peeled and cubed potatoes (1/2 inch cubes)
  • sendha namak (to taste)
  • 2 and 1/2 cups water
  • 1 tablespoon chopped cilantro (coriander)

Instruction

  • Add bhagar to a fine-mesh strainer and wash it well under running water. Drain well and set aside.
  • Heat ghee in a pan over medium heat.
  • Once the ghee is hot, add cumin seeds, curry leaves, and green chilies and let them crackle for 4-5 seconds.
  • Add peanuts and fry until they turn brown (1-2 minutes).
  • Add potatoes and saute for a minute.
  • Now add the washed bhagar and salt to taste to the pan.
  • Add water and mix gently.
  • Cover the pan with a lid and cook on low heat until bhagar is softened and all the liquid is absorbed (15-20 minutes).
  • Remove the pan from the heat and let it rest for 5 minutes. Fluff with a fork gently. Garnish with cilantro and serve hot.