Balinese Curry Bowl with Barnyard Millet
Vegetable Curry Bowl served with Kaffir lime & lemon grass flavoured Barnyard millet
INGREDIENTS
Barnyard Millet
- Barnyard Millet: 2 cups
- Water: 5 cups
- Salt to taste
Curry
- Ginger Diced : 1/2 tbsp
- Garlic peeled: 4 cloves
- Chopped Spring Onions: 1 bunch
- Fresh Red Chilies: 2 No
- Cashew Nuts : 3 tbsp
- Kaffir lime leaves: 4 No
- Fresh turmeric: 1 tbsp
- Oyster mushrooms: 1 cup
- Diced peppers: ¼ cup
- Diced pock choy: ¼ cup
- Diced onion: ¼ cup
- Ripe Mangoes: 2 No, 1 cm dices
- Sunflower Oil: 1 tbsp
- Green beans Diced: 1 cup
- Lime: 1 No
- Coconut milk: 400 ml
- Chopped lemongrass: 1 stick
- Coriander Leaves chopped: 1 tbsp
- Fried Garlic: 1 tsp
- Tender Coconut Shell: 2 no slit into ½ lengthwise
- Salt to taste
- Pepper: ¼ tsp
Method:
Barnyard Millet
· Take a heavy bottomed pan, Add two cups of water and salt.
· Add strained Barnyard millet and simmer until cooked.
Curry
· Char ginger, garlic, spring onion, chili and cashew nut in a large heavy bottomed pan. Add along with the lime leaves, turmeric, 1 teaspoon of black pepper and a pinch of salt into a blender and make a paste.
· In a heavy bottomed pan dry char mushrooms for 5 minutes till they get dark golden color and nutty in flavors.
· Remove mushrooms to keep aside. Add 1 tablespoon of oil and the cashew nut mix paste to the pan, stir and fry for 1 minute, add vegetables, mushrooms and mango and stir-fry for 5 minutes.
· Squeeze in the juice of 1 lime, pour in the coconut milk.
· Bring to the boil, then simmer for 10 minutes, stirring occasionally. Adjust seasoning.
· Spoon the cooked Barnyard millet into a plate. Pour vegetable curry on top.
· Serve hot garnished with chopped lemon grass, red chili, fried garlic & coriander.
