2 cups rawa
One big onion
5 green chillies
Half cup carrots cut into small bits
Half cup shelled green peas
A small piece of ginger
4 garlic pearls
1 small piece cinnamon stick
1 cardamom whole
8 tablespoon oil
1 teaspoon mustard
1 spring curry leaves
Few coriander leaves
1 teaspoon salt
A pinch of turmeric powder
Cashuenuts – few for garnishing
Fry rawa in a tablespoon of oil for five minutes on medium flame.
In a kadai put 4 tablespoon oil and add mustard.
When it pops up, add cloves, cinnamon stick and fry for a while.
Then add onions cut lengthwise, green chillies split and fry for two minutes.
Add chopped ginger, coriander leaves and garlic crushed.
Now add carrot, green peas, tomato and fry nicely and add four cups of water.
Add salt, a pinch of turmeric powder and bring to boil.
When it starts boiling, reduce the flame and add the fried rawa and mix well.
Cook on slow fire till the rawa becomes soft and absorb the water.
Remove from fire and garnish with fried cashew nuts.