Ingredients:

• Cloves – 2
• Cinnamon – 4 cm piece
• Cardamom – 2
• black pepper Corns – 1/2 tsp
• Mace – 2 blades
• Olive oil – 1 tbsp
• Onion – 1/2 cup, finely chopped
• Green chilli – 1 tsp, minced
• Garlic – 1 tsp, minced
• Ginger – 1 tsp, minced
• Tomato – 1/2 cup, copped
• Turmeric powder – 1/2 tsp
• baby Corn – 1 cup, sliced
• Carrot – 1 cup, coarsely grated
• whole Wheat semolina – 1 cup
• salt to taste

Method:

1. Powder cloves, cinnamon, cardamom, pepper corns and mace together, coarsely.
2. Heat oil in a non-stick Kadai (wok) and add the crushed spices.
3. After a few seconds, add onion, green chilli, garlic, ginger.
4. Stir-fry for 2 minutes.
5. Add tomato, turmeric powder and 2 one and a half cups of water.
6. When the water begins to boil, lower the flame, cover the Kadai and let the contents simmer for 2-3 minutes.
7. Add rest of the ingredients and cook covered on a low flame till vegetables and semolina are cooked and the water is absorbed.
8. Serve hot garnished with coriander leaves.