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Ghooghri is a very peculiar name for a food preparation because in Gujarati ghooghri means jingle bells, those small ball shaped bells we attach to beautify our jewelry and garments!The Ghooghri, I feel is a wonderful addition to our repertoire of everyday foods. We do have stir fried moong beans and moong dal to go along with Khakhra for breakfast. The Ghooghri has the potential to be just that. Or may be even better than that. The nutty flavours of boiled bajra is very similar to the ponk, the tender shorgrum millet that we absolutely adore. I also used the cooked bajra grains in salad replacing it with quinoa and tasted just yum.. the next on the menu is the bajra bhel,
Looking nice.
Wash and soak the Bajra overnight.
Pressure cook the soaked Bajra in one-knuckle deep water.
It takes around 5-6 whistles to cook the bajra. We are not looking for mushy texture here.
Once cooked drain and let it cool down bit.
Place a karhai or a wok on medium flame, add the oil.
Once the oil has heated up, add the rai and allow it to splutter.
Add curry leaves, hing and the mixture of minced ginger, garlic and chilli.
Cook for 30 seconds and add the cooked Bajra. Give it a good mix.
Add haldi, salt, lemon juice, and sugar if using.
Mix well, cover and continue to cook for 7- 10 minutes. Sprinkle some water if needed.
The flavours will mix well. Turn of the flame.
Allow it to rest for a while.
Serve the Bajri ni Ghooghri garnished with coriander.
The Bajri ni Ghooghri can be served with flat bread of your choice.
SERVING: 3
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
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