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Preparation Time : 10
Cook Time : 15
Total Time : 25
Ragi Flour/Finger Millet 2 tbsp
Onion medium , finely chopped 1 nos
garlic finely chopped 4 nos
Ginger finely chopped 1 inch
Carrot finely chopped 1 nos
French Beans finely chopped 1/4 cups
Badam/Almond, soaked in water 1/2 cups
salt or to taste 1/2 tsp
Whole Black Peppercorns , coarsely crushed 1/2 tsp
Whole Black Peppercorns , coarsely crushed 1/4 tsp
Ghee or olive oil 1/2 tsp
Wheat Soup sticks for serving 2 nos
Peel and grind the almonds in a mixer to a fine paste.
Boil 2 cups of water in a sauce pan, when it comes to rolling boiling stage, lower the flame.
Meanwhile heat olive oil in a non-stick pan and sauté all the chopped vegetables along with onions and garlic for a minute on high flame.
In a bowl take the ragi flour and make a slurry with water and slowly add it to the boiling water.
Mix well and bring to a boil again.
Once it’s 75% done, add the chopped sautéed vegetables and continue boiling until the vegetables are tender.
Add almonds paste, cumin powder, salt and pepper according to the taste.
Let it simmer for 2 minutes while stirring continuously.
Pour in individual serving bowls and serve warm or hot with wheat soup sticks or wheat bread croutons
Enjoy this for a dinner.
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