About the Recipe
Consume hot with any gravy and onion raita.
NOTE: Use fresh and clean mushrooms.
Ingredients
ingredient 1 - Littlemillet-1cup
ingredient 2 - mushroom-100g
ingredient 3 - onion–1
ingredient 4 - tomato–1
ingredient 5 - ginger garlic paste-1tsp
ingredient 6 - turmeric powder-1/2tsp,red chilli powder-1tsp, garam masala-1tsp, salt-to taste
ingredient 7 - water-2cups(for millet)+1/4cup(formushroommasala)
ingredient 8 - To grind to a paste: Coriander leaves-1/2cup,mint leaves-1/2cup,green chillies–1
ingredient 9 -To temper: Ghee - 2tsp, oil - 1tsp, cloves –4, cardomam – 1, bay leaf – 1, cinnamon- 1 stick, star anise– 1, mace - small piece, fennel seeds- 1 tsp, cumin seeds - 1 tsp & curry leaves - few
Preparation
Step 1
Dry roast the little millet for 1-2 min. Grind the masala with little water to a fine paste and keep aside
Step 2
Heat ghee and oil in apressure cooker, add the items to temper, and fry till aroma comes. Add the chopped onions and fry till golden brown. Add the tomatoes, ginger garlic paste, masalas, salt and the coriander- mint paste. Mix well.
Step 3
Saute well and then add the chopped mushrooms, waterand cook.
Step 4
Once it starts to boil, add the little millet, water, few coriander and mint leaves and pressure cook for 1 whistle.