Ingredients:
Rava - 2 cups
Water - 4 cups
Beans (chopped), carrot (chopped), Green peas - 1 cup
Onion - 1/2 (chopped)
Ginger - 1 inch (grated)
Garlic - 1 clove (big-grated)
Green chillies - 3 (slit)
Tomato - 1 (medium-chopped)
Turmeric powder - 1/4 teaspoon
Curry leaves - 5
Cinnamon - 1 inch
Cloves - 2
Mustard seeds - 1/4 teaspoon
Urad dal - 1/4 teaspoon
Cumin seeds - 1/4 teaspoon
Asafoetida - 2 pinch
Oil as required
Ghee - 2 teaspoon
Salt as required
Coriander leaves
Method:
In a kadai, melt 1 teaspoon of ghee and fry the rava in medium flame.
After 2 to 3 minutes remove rava and place in another wide vessel.
In the same kadai, add 2 teaspoon of oil. Let it get heated.
Add mustard seeds, cumin seeds, urad dal, cloves, and cinnamon.
When the mustard seeds start to crackle, add onions and curry leaves. Stir for 2 minutes.
Add the grated ginger, garlic, slit green chillies and asafoetida. Stir for one minute.
Add the chopped tomatoes and fry well.
Add the chopped beans, chopped carrot, green peas and fry for 3 minutes.
Now add the 4 cups of water, required salt, turmeric powder and cover it.
Bring it to boil (at this stage vegetables will be cooked).
When the water starts to boil, add the rava in little quantities and mix simultaneously without any lumps.
Mix well till the water is gone.
Cover and cook in low flame for 3 to 4 minutes.
Finally, add the coriander leaves, 1 teaspoon of ghee, mix and serve with any chutney.
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