Heat a pan and dry roast the semolina in medium flame for a minute or until the semolina turns golden brown in color.
Remove the roasted semolina from the pan and keep it aside.
In the same pan, heat oil and add the onions. Saute until they become translucent.
Next, add the ginger garlic paste and saute.
Add the carrots and beans next and saute.
Add the seasonings next and mix well.
Pour water over the mixture and mix.
Once the water starts to boil, add in the roasted semolina and mix well.
Let the mixture simmer and cook for 5-6 minutes or until all the water disappears.
Remove the cooked semolina from the pan and let it cool.
Once it’s cool enough, add the mashed potatoes and mix it well.
Make small portions of thesemolina mixture and roll into balls.
Heat oil in the pan and add the mustard seeds, dry red chilies, cumin seeds, and curry leaves.
Next add the hing, turmeric powder, and salt and mix.
Add the lemon juice next and mix.
To this tempering, add the prepared semolina balls and coat them with the tempering.
Garnish with chopped coriander leaves and serve hot.