|1 cup||Semolina (rava)|
|1 no||Onion (finely chopped)|
|2 nos||Green chilli (finely chopped)|
|¼ cup||Green peas|
|1 no||Tomato (diced)|
|¼ tsp||Cumin seeds|
|6 nos||Curry leaves|
|2 stks||Coriander leaves (for garnishing)|
|¼ tsp||Salt (or to taste)|
|3 pinch||Turmeric powder|
Take a wide kadai and slightly toast the rava with ghee until it turns light brown. Immediately remove from pan and keep aside. In the same pan heat oil and splutter mustard, cumin seeds and curry leaves. Then saute onions followed by tomatoes and veggies. Cook them covered over low flame for few minutes with turmeric and little salt. (The water content from tomatoes and salt along with the steam will cook them thoroughly.)
Note: Pre-cut frozen veggies cook really fast, if using
1.Fresh carrots trying chopping them into tiny pieces that way when covered, they cook within few minutes over low flame.
2. Fresh sweet green peas cooks fast but Indian green peas takes little longer and needs to be steamed separately.
Now add water and bring to a boil, slowly add the rava and keep stirring to avoid lumps. When the rava absorbs all water and thicken, taste for salt and garnish with coriander leaves. Serve hot with choice of pickle or chutney.