Ragi Vegetable Khichyu
by NEENA SAVLA
Added to 6 cookbooks
This recipe has been viewed 6621 times
This is a highly nutritious and healthy recipe which is quick and easy to prepare . It can be served as breakfast, evening snack or dinner with a bowl of soup.
- Lightly roast the ragi in a kadhai, cool and grind coarsely.
- Heat oil in a kadhai add the mustard seeds and cumin seeds.
- When the seeds crackle, add the curry leaves and saute for 10 seconds.
- Add the peanuts and sauté for 2-3 minutes.
- Add sesame seeds, ginger-green chilli pasyte and sauté for a minute.
- Add carrot, vbottle gourd, sweet corn, coconut, all dry masala powders, salt and sauté for 3-4 minutes.
- Add chaas (buttermilk), mix and bring to a boil.
- Add coarse ragi flour, little by little and keep stirring continuously to avoid any lumps.
- Add coriander leaves and cook stirring till thick and leaves the pan. Remove from heat.
- To serve, grease a bowl with oil, spread some coconut flakes, coriander, roasted sesame seeds and fill the bowl with hot
- `Khichyu`, press lightly.
- Invert in a serving plate, drizzle til oil on top and serve hot immediately.
This recipe was contributed by NEENA SAVLA on 18 Oct 2013
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