INGREDIENTS Semolina Oil Mustard seeds Curry leaves Asafoetida Peanuts Ginger garlic paste Vegetables of choice Turmeric Red pepper flakes Coriander Cumin Salt Water Lemon juice Coriander leaves
In a large skillet, over medium heat, toast the semolina until golden, making sure to stir constantly to prevent burning. Remove from skillet and set aside.
In the same skillet, heat the olive oil, mustard seeds, curry leaves, and asafoetida for 2 minutes. Add peanuts and cook for 3 to 4 minutes.
Add the onions, carrots, green beans, potatoes, peas, and ginger garlic paste and cook for 4 minutes. Then add the spices and stir then cook another 2 minutes.
Add the water to the pan and bring to a boil over medium heat.
Once boiling, begin adding in the toasted semolina, a little at a time, stirring to combine constantly.
Continue cooking until all liquid has evaporated, stirring constantly to prevent burning. Add lemon juice and coriander before serving.