Ingredients:

• Rawa – 1 cup
• Onion (chopped) – 2
• Tomatoes (country, cut) – 2
• Garlic – 3 pearls
• Green chillies (cut) – 3
• Elachi – 2
• Clove – 2
• Cinnamon – small piece
• Oil – 2 tbsp
• Mustard – 1 tsp
• Ghee – 1/2 tsp
• Turmeric powder – 1 tsp
• Coriander leaves (cut) – a little
• Curry leaves (cut) – a little
• Salt to taste

Method:

1. Fry rawa in a pan with a little oil or ghee.
2. Grind garlic, green chillies, elaichi, clove, cinnamon into a paste.
3. Heat oil in a pan and add mustard.
4. After it splutters, add onion and a pinch of salt and saute in low flame, till the onion becomes transparent.
5. Add the vegetables, turmeric powder and saute for few mins.
6. Add tomatoes, increase the flame and saute for 2 more minutes.
7. Add ground masala and saute till the raw smell of the garlic goes.
8. Add 2.5 cups of water and boil.
9. Add rawa, mix well. Reduce the flame and keep closed for 5 minutes.
10. Take off the stove and garnish with a tbsp of ghee, coriander leaves and curry leaves.
11. Serve hot for a better taste.

Recipe courtesy of Shantha Radhakrishnan