Sorghum is a new addition to the quick'n'healthy kitchen. Though on the packet it claims to be an ancient grain from India, I have never had it before in my life :). A drought and heat resistant crop very much suitable for sustainable farming just like many other millet varieties. It is nutrient rich and adds a distinct texture and flavor to your dishes. Use them in salads, breakfast porridges, soups, pilafs or stuffed in veggies like in this colorful and flavorful stuffed bell peppers. You can call it bell pepper stuffed with 'curried' sorghum :). I would like to remind my non-Indian readers that curry is not a spice in itself like most of you think, but it is a mixture of spices which varies in mix and proportion based on who is making the 'curry' :).
Ingredients:
- Sorghum - 3/4 cup (Soaked overnight)
- Multi-color bell peppers - 4
- Tomato - 3-4 (pureed)
- Red onion - 1 small (chopped fine)
- Garlic - 3-4 cloves (minced)
- Green chilly - 1-2 (minced) (substitute with red chilly or jalapeño and adjust as per preference)
- Coriander powder - 1 tsp
- Turmeric powder - 1/2 tsp
- Cumin seeds - 1 tsp
- Coconut oil - 1 Tbs
- Arrowroot powder - 1 Tbs
- Sea salt - 1/2 tsp (adjust according to preference)
Directions:
- Drain the sorghum and cook with 2 1/2 cups of water till cooked well and the water is completely absorbed. If cooking on a regular pot, it will take about 30-40 minutes on medium heat. Cooked best in a pressure cooker till you get about 8-10 whistles.
- Preheat over to 350 degrees F.
- Remove the top from each bell pepper, remove the core and seeds. Cut the bottom slightly just enough so that the pepper can sit on the bottom. Arrange the cleaned cored pepper shells on a baking pan. Chop the remaining pepper slices finely.
- Heat coconut oil in a pan on medium heat, add cumin and fry for a few seconds. Add minced garlic and chilly and saute for a few more seconds.
- Add chopped onion and sauté for few minutes or till soft.
- Add tomato puree and chopped pepper, coriander powder, turmeric powder and cook will tomato puree is reduced to half in about 5-8 minutes.
- Add the cooked sorghum, salt and arrowroot powder and cook till water is mostly absorbed.
- Remove from flame, divide equally and fill the cooked sorghum mixture into the prepared pepper shells.
- Bake in 350 degree oven for 30 minutes.
- Let it cool for 15-20 minutes before serving.
- Makes about 4 servings. Enjoy!!
