Ingredients
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 1 | Teacup | Rava/Soji/"Semolina" | Dry rost on ahot tawa |
| As Required | Cooking Oil | For frying mustard and other ingredients | |
| 1/2 - 3/4 | Teaspoon | Mustard Seed | Fry till they crackle |
| 1 | Teaspoon | Dhal, black urad | Fry and saute till golden |
| 1 | Piece | Asafetida (Hing) | Add |
| 2-3 | Medium | Chillies Green | Slit and fry |
| 1 | Small | Onion | Chop and fry |
| 1 | Medium | Tomatoes | Cut in small cubes |
| 1 | Medium | Carrots (Gajar) | Washed. Scraped, and cut |
| 8-10 | Nos. | Curry Leaves | For garnish |
| As required | Salt | To taste |
Method
Dry roast the rava. Keep aside
Heat a pan with oil, allow mustard to crackle. Add urad dal, saute until golden. Add a pinch of asafetida.
Fry chilies, onions and curry leaves.
When the onions turn soft, add mixed carrots and tomato and saute till almost cooked.
Stir well and saute for 2 mins. Add the roasted rava, and stir and mix all ingredients. Add salt to taste
Garnish with coriander leaves.
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