Ingredients:
Semolina – 3 cups
Mixed Vegetables – 250 gms
Onion – 2, medium
Green Chillies – 4
Tomato – 1, large
Lime – 1
Ginger-Garlic Paste – 1 tsp
Water – 3 1/2 cups
For the Spice Paste:
Ginger-Garlic Paste – 1 tsp
Chilli Powder – 1/2 tsp
Coriander Powder – 1 tsp
Turmeric Powder – 1 tsp
Salt – 1 tsp
Water – 1 tblsp
For Tempering:
Oil – 3/4 cup
Cloves – 3
Green Cardamoms – 3
Cinnamon – 1 inch stick
For Garnish:
Coriander Leaves – 1/2 cup, chopped
Method:
1. Clean the semolina and roast lightly in a kadai. Do not brown.
2. Chop the vegetables into the same size as green peas.
3. Transfer to a microwave safe bowl with the green peas.
4. Mix together all the spice paste ingredients.
5. Mix the paste and vegetables.
6. Microwave the vegetables on High for 5 to 6 minutes.
7. Chop the onions, tomatoes and coriander leaves, slit the green chillies and extract juice from the lime.
8. Place 3 1/2 cups of water in a pan over moderate heat and keep it simmering.
9. Heat oil in a kadai.
10. Add the tempering ingredients.
11. Add the onions and green chillies.
12. Saute until the onions turn light brown.
13. Mix in the tomato and ginger-garlic paste and saute for a minute.
14. Add 3 cups of water simmering hot water and reserve the rest.
15. Add the cooked vegetables and bring to the boil.
16. Add the semolina, stirring vigorously to ensure no lumps are formed.
17. If semolina is not cooked sprinkle more water if necessary.
18. Cover with a lid and cook over low heat for a few minutes.
19. Add the lime juice.
20. Stir well.
21. Garnish with coriander leaves and serve hot.
