Hurda Bhaji

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Recipe

Ingredients

2 cups	fresh tender jowar (sorghum) kernels
1 tablespoon	oil
1 teaspoon	mustard seeds
1 teaspoon	cumin seeds
1 pinch	asafoetida (hing)
5-6 pieces	curry leaves
2 pieces	green chilies, finely chopped
1 medium	onion, finely chopped
1/4 teaspoon	turmeric powder
salt	to taste
2 tablespoons	freshly grated coconut
2 tablespoons	fresh coriander leaves, chopped

Instructions

1. 1 Heat oil in a pan over medium heat.
2. 2 Add mustard seeds and let them splutter.
3. 3 Add cumin seeds, asafoetida, and curry leaves. Sauté for a few seconds.
4. 4 Add chopped green chilies and onion. Sauté until the onion turns translucent.
5. 5 Add turmeric powder and mix well.
6. 6 Add the fresh tender jowar kernels and stir well to combine.
7. 7 Add salt to taste and mix thoroughly.
8. 8 Cover the pan and cook on low heat for about 10-12 minutes, stirring occasionally, until the jowar kernels are cooked and tender.
9. 9 Once cooked, turn off the heat and garnish with freshly grated coconut and chopped coriander leaves.
10. 10 Serve hot as a snack or side dish.