Bhagar Recipe - Maharashtrian Style Spicy Barnyard Millet Pulao
Bhagar or Variche Tandul (Sama ke Chawal or Barnyard Millet) is typically made during religious fasts in Maharashtra. This spicy dish is a great gluten free meal option on any day, since it is made with Bhagar or sama rice/same akki/sawa which is a millet.
Ingredients
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1 cup Barnyard Millet
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3 Green Chillies
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chopped (or to taste)
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2 teaspoon Cumin seeds (Jeera)
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2 Potatoes (Aloo)
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peeled and chopped
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3 Kokum (Malabar Tamarind)
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pieces
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3 tablespoon Roasted Peanuts (Moongphali)
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powdered
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2 tablespoon Ghee
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Water
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as required
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1/2 teaspoon Sugar
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optional
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Salt
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to taste
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Coriander (Dhania) Leaves
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finely chopped for garnish
Instructions
Step 1
To begin making the Bhagar Recipe, first dry roast the bhagar (barnyard millet in a heavy bottom Wok/Kadai on a low heat, until you get a nice aroma
Step 2
Remove onto a plate and keep aside
Step 3
Heat ghee in the same wok
Step 4
Add cumin seeds and once they sizzle, add the green chillies and sauté for a few seconds
Step 5
After a few seconds, add chopped potatoes, peanut powder, kokum and mix everything properly
Step 6
After 2 to 3 minutes, add water, salt, sugar (optional) and bring it to a boil
Step 7
Once the water boils, add the roasted bhagar, stirring continuously
Step 8
Cook covered on medium heat till it is well done and soft
Step 9
(About 10-12 minutes)
Step 10
Switch off gas and keep covered for few minutes more
Step 11
Mix once again
Step 12
Garnish Bhagar Recipe (Maharashtrian style spicy Barnyard Millet) with coriander leaves and serve hot
Step 13
You can serve Bhagar along with plain Yogurt, Tomato Onion Cucumber Raita or any other raita of your choice and a roasted papad
Step 14