Vegetable Curry Bowl served with Kaffir lime & lemon grass flavored Barnyard millet
Barnyard Millet
Take a heavy bottomed pan, Add two cups of water and salt.
Add strained Barnyard millet and simmer
until cooked.
Curry
Char ginger, garlic, spring onion, chili and cashew nut in a large heavy bottomed pan. Add along with the lime leaves, turmeric, 1 teaspoon of black pepper and a pinch of salt into a blender and make a paste.
In a heavy bottomed pan dry char mushrooms for 5 minutes till they get dark golden color and nutty in flavors.
Remove mushrooms to keep aside. Add 1 tablespoon of oil and the cashew nut mix paste to the pan, stir and fry for 1 minute, add vegetables, mushrooms and mango and stir-fry for 5 minutes.
Squeeze in the juice of 1 lime, pour in the
coconut milk.
Bring to the boil, then simmer for 10 minutes, stirring occasionally. Adjust seasoning.
Spoon the cooked Barnyard millet into a plate. Pour vegetable curry on top.
Serve hot garnished with chopped lemon grass, red chili, fried garlic & coriander.
Preparation Time: 10mins
Cooking Time: 35mins
To Serve; 3-4
