Barnyard Millet Pulao a popular food during fast
Bhagar can be enjoyed hot with Raita of choice.
Using ghee for tempering adds a rich nutty, earthy flavour to the Bhagar. Use boiled potatoes, or sweet potatoes. Bhagar is usually served with Groundnut Amti.
Method
1. Dry roast the millets until it is lightly toasted & set aside.
2. In the same pan add the ghee
3. Add the potatoes and saute for a few minutes.
4. Add the cumin seeds and green chillies and saute well.
5. Add the kokum, Fry for a minute & Add 2 C water and let it boil.
6. Once the potatoes are soft, add the toasted millets and mix well.
7. Keep stirring until the millets are cooked, keep adding water as necessary until the millets are soft.
8. After it turns soft, add salt and mix well.
9. Garnish with fresh coriander leaves and serve with raita of choice
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