Ingredients
| Rava | - | 2 cups |
| Carrot | - | 1 |
| French Beans | - | 1/4 cup |
| Cauliflower | - | 1 small |
| Capsicum | - | 1 |
| Onion | - | 1 |
| Ginger | - | 1 inch |
| Green Chillies | - | 4 |
| lemon | - | 1 |
| Oil | - | 6 tbsp |
| Mustard Seeds | - | 1/2 tsp |
| Red Chillies | - | 4 |
| Black Gram Split | - | 2 tsp |
| Curry Leaves | - | 10-12 |
| Green Peas | - | 1/4 cup |
| Asafoetida | - | 1/4 cup |
| Salt | - | to taste |
Instructions
Roast the rava in a dry kadai without the color changing, remove and cool. Wash, peel and cut the vegetables to small dices of equal size. Peel and chop onion and ginger fine. Wash and slit the green chillies and squeeze the lemon, strain and keep juice. Boil water, add little salt and cook carrot, beans and cauliflower for 10 minutes, drain and reserve. Heat oil, temper with mustard seeds, red chillies, urad dal and curry leaves. Add the green chillies and stir. Add the onion, ginger and cook for a few minutes. Add the capsicum and green peas and saut for about 5 minutes. Add the cooked vegetables, sprinkle asafoetida and salt to taste. Pour 4 cups water and bring to boil. When the water starts boiling, add the rava in a flow, stirring continuously to prevent lumps from forming. Cook for a few more minutes stirring all the while. Remove, drizzle lemon juice and serve hot.
