Food Tatwa

Ingredients

• 200 gm semolina
• 1/2 teaspoon mustard seeds
• 4 chopped green chili
• 2 dry red chili
• 1/4 cup peas
• onion 1 finely chopped
• capsicum (green pepper) 1 finely chopped
• 1 carrot
• cumin seeds 1/2 tsp
• 1 small chopped ginger
• 2 tbsp of vegetable oil
• 1/2 teaspoon urad dal
• water as required
• salt to taste

METHOD

• Take a large pan, add vegetable oil in it and heat it over medium flame.
• When oil bubbles start to rise, add mustard seeds, cumin seeds, chopped green chilies, ginger, and whole red chilies.
• Mix the ingredients well with a wooden spatula.
• Add urad dal in the pan.
• Toss the pan well to mix the ingredients well.
• Then add curry leaves and stir-fry for a few minutes.
• Meanwhile, chop all the vegetables separately and keep them aside.
• Now add chopped onion and let it turn golden brown or translucent.
• Now add carrot, capsicum and peas in the pan, and stir well.
• Add enough water in the pan and season well with salt. Cover the pan with a lid and cook over medium flame.
• Cook till the vegetables are cooked and a thick gravy is formed.
• When vegetables are cooked, gradually add roasted semolina in little quantity, stir simultaneously.
• Keep stirring constantly and ensure there are no lumps formed.
• Cook for five minutes and cover for a minute on a low flame.
• Then transfer it to a serving bowl.
• Garnish with coriander leaves and cashews.
• Ready to pack in tiffins.