1. Heat a pan over medium heat and add butter. Allow it to melt completely.
2. Add finely chopped garlic, ginger, and onion to the pan. Sauté for 2-3 minutes until the onion becomes translucent.
3. Next, add carrot, beans, green peas, capsicum, and bell pepper to the pan.
4. Continue to sauté the vegetables for a few more minutes until they start to soften andbecome translucent.
5. Pour the vegetable stock or water, ensuring there is enough liquid to cook.
6.As the water begins to boil, add pre-soaked barnyard millet to the pan. Stir in salt and black pepper powder to taste.
7. Let the mixture boil, reducing the heat slightly, and cook until the barnyard millet is tender, which should take about 7-8 minutes.
8. Once the millet is cooked through, turn off the heat.
9. Squeeze fresh lemon juice into it for a burst of flavour.
10 Garnish with finely chopped spring onion and serve the dish hot, accompanied by crispy breadsticks.
Special Programme for Promotion of Millets in Odisha
Directorate of Agriculture and Food Production, Dept. of A&FE, Govt. of Odisha
