Millet stir fry with vegetables
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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
- 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
- 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.
- I have used slit green chilli without its seeds to keep the heat low. For a spicier stir fry, finely chop the chillies.
- If you are adding stock, make sure to check on salt as stock usually has lot of salt.
Serving: 2servings | Calories: 237kcal | Carbohydrates: 36.4g | Protein: 7.1g | Fat: 8.7g | Saturated Fat: 1g | Sodium: 194mg | Potassium: 539mg | Fiber: 6.9g | Sugar: 5g | Vitamin A: 24000IU | Vitamin C: 42.1mg | Calcium: 60mg | Iron: 5.4mg