Little millet- 1 cup, mushroom - 100 g, onion – 1, tomato – 1, ginger garlic paste - 1 tsp, turmeric powder- 1/2 tsp, red chilli powder- 1 tsp, garam masala - 1 tsp, salt - to taste, water- 2 cups (for millet) + 1/4 cup (for mushroom masala); To grind to a paste: Coriander leaves - 1/2 cup, mint leaves - 1/2 cup, green chillies – 1; To temper: Ghee - 2 tsp, oil - 1 tsp, cloves – 4, cardomam – 1, bay leaf – 1, cinnamon - 1 stick, star anise – 1, mace - small piece, fennel seeds- 1 tsp, cumin seeds - 1 tsp and curry leaves – few
PREPARATION METHOD:
Dry roast the little millet for 1-2 min. Grind the under masala with little water to a fine paste. Keep a side
Heat ghee and oil in a pressure cooker, add the items to temper, and fry till aroma comes. Add the chopped onions and fry till golden brown. Add the tomatoes, ginger garlic paste, masalas, salt and the coriander mint paste. Mix well.
Saute well and then add the chopped mushrooms, water and cook.
Once it starts to boil, add the little millet, water, few coriander and mint leaves and pressure cook for 1 whistle.
