Yes, bajra can be eaten in summer. While it is traditionally considered a “heaty” millet and often consumed during winter, there are ways to enjoy it in the summer as well. One way is by adding bajra to beverage preparations like lassi or fermented porridge. This can provide a refreshing and nutritious option during the hotter months.
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Another way to incorporate bajra into your summer diet is by combining it with other cooling vegetables like cucumber or gourd varieties. This not only adds a crunch and freshness to your meals but also helps balance the “heaty” properties of bajra.
It is worth mentioning that although bajra is commonly associated with winter, it is grown in some regions of India during the summer as well. In areas like Rajasthan, Uttar Pradesh, and Gujarat, bajra is cultivated from February to May throughout the summer season. Additionally, in Gujarat and Maharashtra, it is also grown on a modest scale from November to February during the post-rainy season, which is known as the Rabi season.
Therefore, despite its traditional association with winter, bajra can definitely be enjoyed in the summer by incorporating it into different recipes and considering its cultivation timelines in specific regions.