Ingredients:

• 3 cups – puffed wheat.
• 3 – ripe tomatoes, finely chopped.
• 1 stalk – curry leaves.
• 1 tbsp – coriander leaves, finely chopped.
• 1 – green chilli, broken into 2 pieces.
• 1/2 tsp – each mustard and cumin seeds.
• 3-4 pinches – asafoetida.
• 1/4 tsp – Turmeric powder.
• 3/4 tsp – chilli powder.
• Salt to taste.
• 2 tbsp – oil.

Method:

1. Heat heavy pan, add oil. Add seeds, allow to splutter.
2. Add curry leaves, asafoetida, chillies, tomatoes.
3. Stir, cover and allow tomatoes to cook till mushy.
4. Add all masala powders, salt.
5. Stir, allow oil to separate.
6. Mix in puffed wheat, stir gently to mix thoroughly.
7. Garnish with coriander. Serve hot.

Recipe courtesy of Saroj Kering