Cook Out | Ragi Tomato Bhath

Naren Thimmaiah, executive chef at The Gateway Hotel, Bangalore, shows you how to introduce ‘ragi’ in your breakfast
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First Published: Sun, Sep 08 2013. 03 54 PM IST

Ragi Tomato Bhath
Serves 4
Ingredients
200g ragi rava
75g onion, chopped
75g tomatoes, diced
2 green chillies
2g mustard seeds
5g urad dal
5g chana dal
5g curry leaves
5g coriander leaves
2 tbsp oil
Salt to taste
Method
Toss the ragi (finger millet) rava (semolina) in a wok with little oil till slightly brown and keep aside. Heat the remaining oil and temper with mustard seeds, urad dal, chana dal, green chillies and curry leaves. Sauté well. Add the diced tomatoes and stir. Now add water (twice the amount of ragi rava) and salt and bring to a boil. Add the ragi rava and mix well. Cover with a lid and cook on slow flame till cooked. Serve hot, garnished with coriander leaves.
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First Published: Sun, Sep 08 2013. 03 54 PM IST
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