Hurda Bhaji

Best for

Recipe

Ingredients

	2 cups	Sorghum Kernel , fresh tender
	1 tablespoon	Oil
	1 teaspoon	Mustard Seed
	1 teaspoon	Cumin , seeds
	1 pinch	Asafoetida
	5-6 pieces	Curry Leaf
	2 pieces	Chili , finely chopped
	1 medium	Onion , finely chopped
	1/4 teaspoon	Turmeric powder
	salt	To taste
	2 tablespoons	Coconut , freshly grated
	2 tablespoons	Cilantro , 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.