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:

1. Heat 1 tbsp oil, add cashews and fry till light golden.
2. Add mustard and cumin seeds, allow to splutter.
3. Add asafoetida, curry leaves and stir.
4. Add semolina, turmeric powder, salt and stir continuously on low flame for 5 mins.
5. Take off fire, empty contents, keep aside.
6. Reheat pan with remaining oil.
7. Add ginger, chillies, stir to splutter.
8. Add all other vegetables, except coconut, coriander and tomatoes.
9. Stir-fry vegetables for 3-4 mins, or till cooked but firm.
10. Add coconut, stir and add roasted semolina.
11. Continue stirring to mix flavours well.
12. Add curd, boiling water while stirring carefully.
13. When all water has been absorbed, and the grain feels cooked, add tomatoes.
14. Add ghee, coriander, lemon juice and mix gently.
15. Cover and simmer for 2-3 minutes on low flame.
16. Serve hot with coconut chutney or lime pickle.

Recipe courtesy of Saroj Kering