1. In a large pan, heat oil over medium heat. Add chopped garlic and sauté for about 30 seconds until fragrant.
2. Add the chopped onion and cook for 2-3 minutes until they become soft and translucent.
3. Add chopped capsicum, red and yellow bell peppers, and jalapeno. Cook for another 2-3 minutes until the vegetables soften slightly.
4. Add deseeded chopped tomatoes, pre-boiled Rajma, and pre-boiled corn. Mix well and let it cook for 2 minutes.
5. Pour in the tomato puree and stir to combine. Let it simmer for about 3-4 minutes until the sauce thickens slightly.
6. Sprinkle chili flakes, chili powder, cumin powder, mixed herbs, and salt. Stir everything together and cook for another 1-2 minutes.
7. Add the cooked millet to the pan and stir well to ensure the sauce and vegetables are evenly mixed with the millet. Cook for 2-3 minutes to allow the flavours to blend.
8. Garnish with fresh cilantro or coriander leaves and enjoy this nutritious and flavourful dish with salsa or your favourite side dishes.
Special Programme for Promotion of Millets in Odisha
Directorate of Agriculture and Food Production, Dept. of A&FE, Govt. of Odisha
