MORAIYO (BARNYARD MILLET) with Potatoes and YOGURT

Name: MORAIYO (BARNYARD MILLET) with Potatoes and YOGURT
Yield: 2 servings
Cuisine: Indian
Ingredients: 200 g Moraiyo (Barnyard millet); 1 Potato, grated; 1 tablespoon Oil; 1 tablespoon Ginger-green chili paste; 0.5 teaspoon Dried red chili, sliced into rings; 1 cup Slightly sour yogurt; to taste Salt; to taste Red chili powder; to taste Turmeric powder; 1 teaspoon Sugar; 1 tablespoon Roasted peanut powder

Ketki Dave @ketki_10

Ahmedabad

#FA
#Week-3VratSatvikWeek
#VratSpecial
#Moraiyo(BarnyardMillet)WithPotato&Yogurt
#cookpadindia

Ketki Dave @ketki_10

Ahmedabad

#FA
#Week-3VratSatvikWeek
#VratSpecial
#Moraiyo(BarnyardMillet)WithPotato&Yogurt
#cookpadindia

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Ingredients

2 servings

200 gMoraiyo (Barnyard millet)
1Potato, grated
1 tablespoonOil
1 tablespoonGinger-green chili paste
0.5 teaspoonDried red chili, sliced into rings
1 cupSlightly sour yogurt
to taste Salt
to taste Red chili powder
to taste Turmeric powder
1 teaspoonSugar
1 tablespoonRoasted peanut powder

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Steps

1

Heat oil in a pan, add ginger-green chili paste and dried red chili rings, sauté briefly.Add grated potato, cook for 2 minutes.
2

Add moraiyo, mix well, and sauté for 3 minute.Add yogurt, salt, red chili powder, turmeric, and sugar. Mix thoroughly.
3

Add enough water to cover, cook on low heat until moraiyo is soft.Stir in roasted peanut powder, cook for 1 more minute.Serve hot.
4