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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)
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.