METHOD
OF PREPARATION
1. Roast semolina in a dry kadai without browning,
remove and cool.
2. Peel, wash carrot and cut into small pieces.
String French beans, wash and chop finely. Wash cauliflower and
break into small florets. Wash, halve, deseed and chop capsicum
into small pieces. Peel, wash onion and ginger and chop finely.
Remove stems, wash and finely chop green chillies. Wash and drain
green peas. Wash and pat dry curry leaves. Remove stems and break
red chilli into two.
3. Boil three cups of water, add a little salt
and boil carrot, French beans, cauliflower and green peas for six
to eight minutes or till the vegetables are almost done. Drain and
reserve the vegetables.
4. Heat oil in a kadai. Add mustard seeds and as
they begin to crackle add red chillies, dhuli urad dal , curry leaves
and green chillies.
5. Mix well and add onion, ginger and capsicum
and cook on high heat for two minutes. Add cooked vegetables, sprinkle
asafetida and salt to taste.
6. Pour four to five cups of hot water and bring
to a boil. Add roasted semolina, stirring continuously to prevent
lumps from forming.
7. Cook for three to four minutes on medium heat,
stirring continuously. Stir in lemon juice and serve hot.
|
