Blog

Ingredients

• 1/2 cup whole jowar (white millet)
• 1/4 cup finely chopped red capsicum
• 1/4 cup finely chopped green capsicum
• 1/4 cup finely chopped yellow capsicum
• 1/4 cup finely chopped zucchini (unpeeled)
• salt to taste
• 1 tsp oil
• 1 tsp cumin seeds (jeera)
• 2 tsp finely chopped green chillies
• 1/4 tsp asafoetida (hing)
• 1/2 cup milk
• 1/4 cup chopped coriander (dhania)

Method

• Soak the whole jowar overnight in enough water. Next day, drain all the water.
• Combine soaked and drained jowar, 1 cup of water and salt in a pressure cooker, mix well and pressure cook for 5 whistles.
• Allow the steam to escape before opening the lid. Keep the cooked whole jowar aside without draining the water.
• Heat the oil in a broad non-stick pan and add the cumin seeds.
• When the seeds crackle, add the asafoetida, green chillies, red, green, yellow capsicum and the zucchini and sauté on a medium flame for 1 to 2 minutes.
• Add a little salt, cooked jowar (along with the water), mix well and cook on a medium flame for 3 to 4 minutes or till the water dries up, while stirring occasionally.
• Add the milk, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
• Add the coriander, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
• Serve immediately.