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| Main ingredients | Carrot, Pumpkin, Green peas, Sweet corn kernels, Red capsicum, Proso millet, Ghee, Cumin seeds, Green chillies, Onion, Ginger-garlic paste, Garam masala powder, Fresh coriander leaves |
| Cuisine | Indian |
| Course | Rice |
| Prep time | 2-3 hours |
| Cook time | 30-35 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1 small carrot, peeled and cut into small cubes
- ½ cup pumpkin cubes
- ¼ cup shelled green peas
- ¼ sweet corn kernels
- ½ small red capsicum, cut into small cubes
- 1 cup proso millet
- Salt to taste
- 1 teaspoon ghee
- 1 teaspoon cumin seeds
- 2-3 green chillies, slit
- 1 small onion, chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon garam masala powder
- 2 teaspoons chopped fresh coriander leaves
- Fresh coriander sprig for garnish
Method
- Wash proso millet and soak it with sufficient water for 2-3 hours. Drain and transfer into a deep pan, add 2¼ cups water, mix, cover and cook till the mixture comes to a boil. Discard the scum, reduce heat to low, cover again and cook for 8-10 minutes. Switch the heat off.
- Heat ghee in non-stick pan, add cumin seeds and let them change colour. Add green chillies and onion, mix and sauté till translucent.
- Add ginger-garlic paste, mix and saute for 1-2 minutes. Add carrot, pumpkin, green peas, sweet corn kernels, red capsicum and salt, mix well, cover and cook for 5-6 minutes.
- Add garam masala powder, mix and cook for 1-2 minutes. Add cooked proso millet and mix well. Add coriander leaves and mix well.
- Transfer into a serving bowl, garnish with coriander sprig and serve hot.
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