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Cook Time 45 minutes
Ingredients Method

Ingredients
  

  • 1 cup Bajra grains/pearl millet
  • 2 teaspoons oil
  • 2-3 teaspoons minced ginger garlic, green chilies
  • 1/2 teaspoon rai/ mustard seeds
  • 1/4 teaspoon hing/ asafoetida
  • 1/2 teaspoon haldi/turmeric powder
  • 5-6 curry leaves
  • Lemon juice to taste
  • Sugar to taste optional
  • Salt to taste
  • Shopped coriander to garnish

Method
 

  1. Wash and soak the Bajra overnight.
  2. Pressure cook the soaked Bajra in one-knuckle deep water.
  3. It takes around 5-6 whistles to cook the bajra. We are not looking for mushy texture here.
  4. Once cooked drain and let it cool down bit.
  5. Take two cups of cooked Bajra.
  6. Place a kadai or a wok on medium flame, add the oil.
  7. Once the oil has heated up, add the rai and allow it to splutter.
  8. Add curry leaves, hing and teh mixture of minced ginger, garlic and chilli.
  9. Cook for 30 seconds and add the cooked Bajra. Give ti a good mix.
  10. Add haldi, salt, lemon juice, and sugar if using.
  11. Mix well, cover and continue to cook for 7- 10 minutes. Sprinkle some water if needed.
  12. The flavours will mix well. Turn of the flame.
  13. Allow it to rest for a while.
  14. Serve the Bajri ni Ghooghri garnished with coriander.
  15. The Bajri ni Ghooghri can be served with flat bread of your choice.
  16. I have served it with Bajri-Bataka na dhebra.