Ingredients:
• 1 cup – semolina
• 1 cup – Carrot grated coarsely
• 12 – French beans finely chopped
• 1/2 cup- peas, shelled, boiled
• 1/2 – Tomato finely chopped
• 1 – Onion finely chopped
• 1 tsp – Ginger grated
• 1 stalk – curry leaves, chopped
• 1 tbsp – Coriander leaves finely chopped
• 2 – Green chillies finely chopped
• 1 tbsp – fresh Coconut grated
• 1/4 tsp – Turmeric powder
• 3 pinches – asafetida powder
• 1 tbsp – sour curds
• Juice of 1 Lemon
• 5 – cashews, broken coarsely
• 1 tsp – Mustard Seeds
• 1/2 tsp – Cumin seeds
• Salt to taste
• 2 tbsp – oil
• 1 tbsp – Ghee
• 3 cups – boiling water
Method:
- Heat 1 tbsp oil, add cashews and fry till light golden.
- Add mustard and cumin seeds, allow to splutter.
- Add asafoetida, curry leaves and stir.
- Add semolina, turmeric powder, salt and stir continuously on low flame for 5 mins.
- Take off fire, empty contents, keep aside.
- Reheat pan with remaining oil.
- Add ginger, chillies, stir to splutter.
- Add all other vegetables, except coconut, coriander and tomatoes.
- Stir-fry vegetables for 3-4 mins, or till cooked but firm.
- Add coconut, stir and add roasted semolina.
- Continue stirring to mix flavours well.
- Add curd, boiling water while stirring carefully.
- When all water has been absorbed, and the grain feels cooked, add tomatoes.
- Add ghee, coriander, lemon juice and mix gently.
- Cover and simmer for 2-3 minutes on low flame.
- Serve hot with coconut chutney or lime pickle.
Recipe courtesy of Saroj Kering