Use a mandoline to thinly slice an onion and a couple of garlic cloves. Then chop them up a little if you want. This is way faster than using a knife and chopping them.
Thinly slice a green chilly and some curry leaves.
Dissolve ragi in two times the amount of water.
Keep stirring till there are no lumps in it.
Melt butter. Add all the chopped ingredients. Once the raw smell dissipates add the ragi.
Use a silicone spatula. This will make clean up a lot easier.
Keep stirring till it gets bubbling.
Reduce heat and continue stirring. It will be ready in 5-7 mins.
Season with salt and add a little butter.
Spread it on a plate while serving as it help cool it down.
Mix with yogurt when you eat it.
There are no limits to the herbs and spices you can add to this versatile millet.
Always support local ingredients.