Ingredients
- ½ cup nachni
- ½ cup Bajra
- 1 tbsp olive oil/ Ghee
- 1 tsp cumin seeds
- pinch asafetida
- 1 tbsp ginger, chopped
- 2 green chilies, chopped
- ½ tsp cumin seeds powder
- 2 cups water
- salt to taste
- 1 cup curd
- ½ lime juice (optional)
Process
- Dry roast nachni and bajra individually on low flame until they start puffing. When they are done add them into a blender and make semi coarse powder and keep aside.
- Heat ghee or oil in non stick kadhai and splutter cumin seeds and asafetida.
- Now add freshly grated ginger and then add prepared powder and saute for a minute.
- Add water, followed by curd. Cook for 4-5 minutes, keep stirring continuously until gets thick consistancy.
- Adjust salt and finish with some ghee and freshly chopped coriander leaves.
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