Soaking time:
overnight
Preparation Time: 15 mins
Cooking Time: 32 mins
Total Time: 8 hours 47 minutes
Preparation Time: 15 mins
Cooking Time: 32 mins
Total Time: 8 hours 47 minutes
Ingredients for Zucchini Bajra Khichdi
¼ cup finely chopped zucchini (unpeeled)
½ cup whole bajra (black millet)
1 tsp oil
1 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
¼ cup finely chopped red capsicum
¼ cup finely chopped green capsicum
¼ cup finely chopped yellow capsicum
salt to taste
½ cup milk
½ tsp green chilli paste
¼ cup finely chopped coriander (dhania)
¼ cup finely chopped zucchini (unpeeled)
½ cup whole bajra (black millet)
1 tsp oil
1 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
¼ cup finely chopped red capsicum
¼ cup finely chopped green capsicum
¼ cup finely chopped yellow capsicum
salt to taste
½ cup milk
½ tsp green chilli paste
¼ cup finely chopped coriander (dhania)
Method for Zucchini Bajra Khichdi
1. Soak the whole bajra in enough water in a deep bowl overnight. Drain well.
2. Combine the soaked and drained bajra and 1 cup of water in a pressure cooker, mix well and pressure cook for 5 whistles.
3. Allow the steam to escape before opening the lid. Keep aside and do not drain the water.
4. Heat the oil in a broad non-stick pan and add the cumin seeds.
5. When the seeds crackle, add the asafoetida and sauté on a medium flame for 30 seconds.
6. Add the red, green, yellow capsicum and zucchini, mix well and sauté on a medium flame for another 2 minutes.
7. Add the salt and cooked bajra (along with the water), mix well and cook on a medium flame for 3 to 4 minute or till the water dries up, while stirring occasionally.
8. Add the milk, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
9. Add the green chilli paste and coriander, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
10. Serve hot.
1. Soak the whole bajra in enough water in a deep bowl overnight. Drain well.
2. Combine the soaked and drained bajra and 1 cup of water in a pressure cooker, mix well and pressure cook for 5 whistles.
3. Allow the steam to escape before opening the lid. Keep aside and do not drain the water.
4. Heat the oil in a broad non-stick pan and add the cumin seeds.
5. When the seeds crackle, add the asafoetida and sauté on a medium flame for 30 seconds.
6. Add the red, green, yellow capsicum and zucchini, mix well and sauté on a medium flame for another 2 minutes.
7. Add the salt and cooked bajra (along with the water), mix well and cook on a medium flame for 3 to 4 minute or till the water dries up, while stirring occasionally.
8. Add the milk, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
9. Add the green chilli paste and coriander, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
10. Serve hot.
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