1 cup proso millet cheena millet or little millet
2 cloves garlic minced
1 inch ginger grated
1 green chilli slit in half and seeds removed
1 onion chopped
1 cup chopped mixed vegetables I have used carrots, french beans, red and green bell pepper
1 tsp turmeric powder
2 tsp cumin powder
1 tsp coriander powder
Salt to taste
red pepper to taste
1 tbsp oil
Wash the millets in a fine sieve under running water. Soak for 10 mins while you prepare the vegetables.
Heat oil in a deep pot. When the oil is hot, add garlic, green chilli and ginger. Sauté for a minute.
Add chopped onions, other vegetables and all the spices. Mix well and cook for 2 minutes.
Drain the millets and add to the pot. Add 2 cups of water (you can also use vegetable stock for added flavour) and cook on medium high till there is a boil.
Reduce the heat to low and cook covered, with a little opening, till all the water is absorbed and the millet is cooked through.
Garnish with fresh coriander leaves and serve with lightly spiced homemade yogurt.
Nutritious and tasty, millet stir fry makes a light refreshing meal. In this millet recipe, I have cooked chena millets (Proso millets) with plenty of vegetables to make a healthy vegetarian stir fry.
Note: Different millets can take different amount of water to cook. Chena millet (proso or little millet) takes two but some may take 3 times water.
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