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 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Main Course
Cuisine: Indian
Servings: 2
Calories: 237kcal
Ingredients
1cupproso milletcheena millet or little millet
2clovesgarlicminced
1inchgingergrated
1green chillislit in half and seeds removed
1onionchopped
1cupchopped mixed vegetablesI have used carrots, french beans, red and green bell pepper
1tspturmeric powder
2tspcumin powder
1tspcoriander powder
Salt to taste
red pepper to taste
1tbspoil
To garnish
fresh coriander leaves
Instructions
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.
Notes
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.