Vegetable Khichyu

Preparation Time: 12 mins
Cooking Time: 12 mins
Makes 4 serving
Ingredients

• 1 cup ragi (nachni / red millet)
• 1/2 cup grated carrot
• 1/4 cup grated bottle gourd (doodhi / lauki)
• 3 tbsp boiled sweet corn kernels (makai ke dane)
• 3 tbsp grated coconut
• 2 tbsp peanuts
• 3 cups sour buttermilk
• 2 tbsp sesame seeds (til)
• 2 tsp ginger-green chilli paste
• 1/2 tsp mustard seeds ( rai / sarson)
• 1/2 tsp cumin seeds (jeera)
• 1/2 tsp chilli powder
• 1/2 tsp coriander-cumin seeds (dhania-jeera) powder
• 1/2 tsp turmeric powder (haldi)
• 8 to 10 curry leaves (kadi patta)
• 2 tbsp chopped coriander (dhania)
• salt to taste
• 1 tbsp oil

For Garnishing

• 1 tbsp grated coconut
• 1 tsp chopped coriander (dhania)
• 1 tsp sesame seeds (til)

Method

1. Lightly roast the ragi in a kadhai, cool and grind coarsely.
2. Heat oil in a kadhai add the mustard seeds and cumin seeds.
3. When the seeds crackle, add the curry leaves and saute for 10 seconds.
4. Add the peanuts and sauté for 2-3 minutes.
5. Add sesame seeds, ginger-green chilli pasyte and sauté for a minute.
6. Add carrot, vbottle gourd, sweet corn, coconut, all dry masala powders, salt and sauté for 3-4 minutes.
7. Add chaas (buttermilk), mix and bring to a boil.
8. Add coarse ragi flour, little by little and keep stirring continuously to avoid any lumps.
9. Add coriander leaves and cook stirring till thick and leaves the pan. Remove from heat.
10. To serve, grease a bowl with oil, spread some coconut flakes, coriander, roasted sesame seeds and fill the bowl with hot
11. `Khichyu`, press lightly.
12. Invert in a serving plate, drizzle til oil on top and serve hot immediately.