The Locavore Seasonal Millet Salad Bowl

For the Pickled Tendli

Prepare the pickling liquid by combining the white vinegar, water, sugar, black pepper, garlic, dry red chilli, cinnamon, star anise, bay leaf, and salt in a large pot.

Bring the mixture to a boil, ensuring the sugar and salt are completely dissolved.

Place the tendli in a suitable pickling jar or container.

Once the pickling liquid has boiled and the sugar and salt have dissolved, pour it over the tendli.

Allow the mixture to cool to room temperature. Once cooled, ensure the tendli are fully submerged in the liquid. Seal the container.

Let the tendli steep in the liquid for 24 hours to absorb the flavours.

For the Millets

Soak the millets for 8 hours.

Boil the millets separately, one by one, until cooked but still firm.

Drain and let them cool.

For the Vegetables

Dice the cucumber and medium dice the pickled tendli.

Roast the sweet potatoes until tender.

Sauté the okra on high heat until crispy.

Boil and sauté the jackfruit seeds.

Char the corn kernels.

For the Dressing

Blend the roasted tomatoes into a puree.

Whisk in oil, vinegar, lime juice, lemon zest, black pepper, salt, and sugar according to taste.

For the Garlic Yoghurt

Combine the hung yoghurt with green chilli paste, grated garlic, salt, and sugar.

Adjust the seasoning to your taste.

For the Salad

In a large bowl, mix the boiled millets with the cucumber, pickled tendli, roasted sweet potatoes, oven-dried tomatoes, sautéed jackfruit seeds, charred corn kernels, sautéed okra, pomegranate seeds, cilantro, green chillies, and onions.

Toss with the dressing until evenly coated.

Now gently fold in the amaranth leaves.

Plate the salad and top each serving with a dollop of the seasoned yogurt.

Garnish with puffed millets.