Amil

Introduction
Amil is a curry prepared by the tribal community people and is made of millets. Tribal communities’ people cultivated their own “Gonyache Kamat”, or millet cultivation in Konkani, and sustained their life. Amil is usually served with rice and is a staple food of tribal people.Gonnye, also called Ragi (finger millets) and scientifically called Eleusine coracana, is high in calcium, iron, and fiber. Ragi confers valuable health benefits such as enhancing digestion, reducing the risk of heart disease, slowing down aging, and managing diabetes. Ragi is indeed a superfood, offering a multitude of essential nutrients for the growthand development oforgans. The Bhakrieaten with Amil is made of “Gonne”.

Introduction
Millets (gonnye) growafter the first monsoon showers. To grow these millets, the tribal people first cleaned the area to be cultivated among the hilly regions and harvested the crops after monsoonsin bundles of Gonne called “Posva”. These were then dried for 3-4 days to make gonne. The gonne were then made into“Pit” by grinding it to flour using the traditional grinding stone, Datem. It is stored for longperiods and usedwhenever wanted to make Gonnyacha Pitache Amot, Bhakri, and Satv. The tribal people say that consuming amil early in the morning would satiate their hunger for a longerperiod of time. There are two types of Amil- one isKusok Ghatilli Amili.e.Amil kept for fermentationand the second is without fermentation.