Ragi Stew


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Ragi stew, a simple and colourful vegetable stew, thickened using ragi flour is a delicious and nutrient rich recipe. Serve hot with hot steamed rice.

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Ragi Stew recipe - How to make Ragi Stew

Preparation Time:    Cooking Time:    Total Time:     6Makes 6 serving
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3/4 cup flour of sprouted ragi (nachni / red millet) , dried and ground
1/4 cup onions , chopped
1/4 cup tomatoes , chopped
1/4 cup green peas
1/4 cup carrot , chopped
7 garlic (lehsun) cloves chopped
1/4 cup chopped coriander (dhania)
7 cups water
2 cups milk
salt to taste
red chilli powder to taste
1 tsp sugar

Other Ingredients
1 tbsp olive oil
2 tsp cumin seeds (jeera)
2 small bayleaves (tejpatta)

For The Garnish
grated coconut
red chilli powder
coriander (dhania) fresh chopped

For Serving
plain steamed rice (chawal)
  1. In a deep kadhai heat 7 cups of water, add garlic, onions and coriander and bring it to boil and simmer for 10 minutes.
  2. Add green peas, carrots, tomatoes, sugar, chilli powder and salt. Simmer for another 10 minutes.
  3. Heat olive oil in a pan, add cumin seeds and bayleaves, when the seeds crackle add the tempering to the stew.
  4. Add milk and ragi flour dissolved in plain water to the simmering stew mixture.
  5. Simmer it for another 10 minutes. Or as per desired consistency.
  6. Garnish with coconut, coriander and red chilli powder.
  7. Serve hot with hot steamed rice.

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This recipe was contributed by damyantiben on 24 Oct 2013

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