Recipe – Sorghum Medley


  • 1 Tbsp rice bran oil

  • 2 Tbsp mustard seeds

  • 15-20 curry leaves

  • 4 green chillies, de-seeded

  • 1 Tbsp ginger, chopped

  • 4-5 baby corn, diced

  • 1/2 zucchini, chopped

  • 1 red pepper, chopped finely

  • 1 yellow pepper, chopped finely (Other bell peppers can also be used)

  • 1 Tomato – diced
  • Pepper, to taste

  • Salt, to taste

  • 1 cup sorghum seeds


  1. Soak the sorghum seeds overnight and boil it in the same water for 15 minutes. (Optional: Boil it with 2 garlic cloves wrapped in a muslin cloth to infuse some flavor.)

  2. Heat the rice bran oil in a pan. Add mustard seeds, curry leaves, green chillies and ginger.

  3. When the seeds splutter, add baby corn, after a minute add the the zucchini. Stir fry.

  4. Add the red peppers and yellow peppers. Stir fry.

  5. Add the salt , pepper & cooked jowar. Toss well.

  6. Garnish with coriander leaves and diced tomatoes.

  7. Serve.


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