1. Stir-fry the ragi seviyan in 1 tablespoon of ghee or oil for 2 minutes, then set aside.
2. Stir-fry the groundnuts in 1 tablespoon of ghee or oil for 2 minutes, then set aside.
3. Place a kadhai on the heat, add ghee or oil to it, and when warm, add cumin seeds and curry leaves, allowing them to sizzle.
4. Add onions and fry until translucent and soft. Then, add the green chilies along with carrots, cabbage, capsicum, and bell pepper.
5. Sprinkle turmeric powder and salt, and cook for 2-3 minutes, or until the vegetables are semi-cooked.
6. Next, add the groundnuts and ragi vermicelli, tossing them together so the vegetables are well combined.
7. Cook until the seviyan is well cooked, then switch off the flame.
8. Transfer the vermicelli to a serving dish and serve with coconut chutney or sambar.
Special Programme for Promotion of Millets in Odisha
Directorate of Agriculture and Food Production, Dept. of A&FE, Govt. of Odisha
