BY CHEF DEBDUTTA BANERJEE
EXECUTIVE CHEF,
ITC FORTUNE PARK PUSHPANJALI
CITY CENTRE, DURGAPUR
INGREDIENTS :
1. Barnyard Millet (Jhangora) -200 gms
2. Roasted black urad dal -25 gms
3. Sesame oil -12 gms
4. Carrot -15 gms
5. French Beans -15 gms
6. Green Peas -15 gms
7. Mustard Seed – 5 gms
8. Dry red chilli -4 gms
9. Pinch hing/Asafoetida -3 gms
10. Salt -7 gms
11. White Pepper -3 gms
12. Curry leaves -4 gms
13. Ginger (finely chopped) -8 gms
14. Coconut (grated) -30 gms
15. Coriander leaves -20 gms
METHOD:
• Wash & soak barnyard millet for 20 min.
• Dry roast black urad dal till you get nice aroma then wash.
• Then soak it for 10 min [optional]
• Heat pressure cooker add water then add dry roasted black urad dal cook for 10 min.
• Then let it boil
• Add Barnyard millet , coconut, sesame oil & salt mix well, cover it & cook for 3 to 4 whistles.
• Heat sesame oil in a pan add Mustard Seeds, dry red chilli, asafoetida, curry leaves, ginger, carrot, beans
saute for 3 min then cut off heat.
• Remove whistle add seasoned ingredients mix well. Then serve hot with tomato chutney
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