Credits:
myrecipecorner.blogspot.com
youtube.com
Ingredients:
2 cups semolina (sooji, rava)
1 carrot (gajar)
1/4 cup french beans (flas beans)
1 small cauliflower (phool gobi)
1 capsicum (shimla mirch)
1 onion (pyaj)
1 inch ginger (adrak)
4 green chillies
1 lemon
6 tblsp oil (tel)
1/2 tsp mustard seeds (raai)
4 red chillies whole
2 tsp black gram split (urad dal)
10-12 curry leaves (kari patta)
1/4 cup green peas (matar) (shelled)
1/4 tsp asafoetida
salt (namak) to taste
1 carrot (gajar)
1/4 cup french beans (flas beans)
1 small cauliflower (phool gobi)
1 capsicum (shimla mirch)
1 onion (pyaj)
1 inch ginger (adrak)
4 green chillies
1 lemon
6 tblsp oil (tel)
1/2 tsp mustard seeds (raai)
4 red chillies whole
2 tsp black gram split (urad dal)
10-12 curry leaves (kari patta)
1/4 cup green peas (matar) (shelled)
1/4 tsp asafoetida
salt (namak) to taste
Method:
·
Roast
the rava in a dry kadai without the color changing, remove and cool.
·
Wash,
peel and cut the vegetables to small dices of equal size.
·
Peel
and chop onion and ginger fine. Wash and slit the green chillies and squeeze
the lemon, strain and keep juice.
·
Boil
water, add little salt and cook carrot, beans and cauliflower for 10 minutes,
drain and reserve.
·
Heat
oil, temper with mustard seeds, red chillies, urad dal and curry leaves. Add
the green chillies and stir.
·
Add
the onion, ginger and cook for a few minutes. Add the capsicum and green peas
and sauté for about 5 minutes. Add the cooked vegetables, sprinkle asafoetida
and salt to taste.
·
Pour
4 cups water and bring to boil.
·
When
the water starts boiling, add the rava in a flow, stirring continuously to
prevent lumps from forming.
·
Cook
for a few more minutes stirring all the while.
·
Remove,
drizzle lemon juice and serve hot.
Watch & Learn:
