Kodo Millet/Harka Vangi Baath adding fresh seasonal green peas, Raitha Hingwala with Crunchy bite wala Crispy cucumber slices.

Kodo Millet/Harka Vangi Baath adding fresh seasonal green peas, Raitha Hingwala with Crunchy bite wala Crispy cucumber slices.

• Kodo Millet ..1 cup 
• Water ...1-3/4 th cup 
• Green long Brinjal /Mysuru Badane - 3 
• Fresh Green Peas...1/2 cup ..(optional ) 
• Tamarind .. Goose berry size 
• Salt to taste 

Seasoning 

• Oil- 1 tblsp  
• Mustard seeds- 1/2 tsp
• Urid dhal-1 tsp  
• Curry leaves-2 sprig's 
•  Green Chilly ..2 chopped
• Tomato ..1 chopped 
• Vangi Bhath powder- 3 tsp 

Garnish 

• Chopped coriander leaves- 2 tsp
• Grated Coconut ( fresh or dried ) ....1 tblsp 

Method  

Dry roast kodo millet on sim flame till warm ... Cool it n then wash it . Pressure cook it for 2 or 3 whistle . 

Pressure cook green peas for 1 whistle .
  
Wash the brinjals n chop into 2 inch pieces . In little water soak the tamarind for 10 mts , Squeeze well n discard the residue . Add vangibaath powder n mix well . 

In a kadai add oil n splutter mustard seeds, add urid dhal n fry for a while, add curry leaves n green chilly n stir ..Add chopped tomato n cook till mushy ,then add the chopped brinjal , cover n cook till soft but not mushy ( dont add water ) ,add cooked green peas ,add salt , tamarind vangi baath mix, cooked kodo millet  n mix well . then do the garnishing . 

Hingwala Raitha  

• Curds ...1 cup 
• Salt to taste.

Season 

• Ghee...1 tsp 
• Mustard seeds..1/2 tsp 
• Hing/Asafoetida ..2 pinch 
• Dry red chily broken ..1 
• Salt to taste.

 Method Churn curds , add salt n then season .