Crush the leftover jawar or bajri bhakris.
Roast peanuts. Cool and remove skin. Grind into a coarse powder.
Peel, wash and finely chop onion. Remove stems, wash and slit green chillies into two. Clean, wash and finely chop coriander leaves.
Heat oil in a pan. Add mustard seeds. When seeds begin to crackle, add onion and green chillies and saute for a minute.
Add crushed bhakri and roasted peanut powder and season with salt.
Add coconut and coriander leaves and serve hot. |
