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by: Yamuna R. (ramasuy@autodesk.com)
Ingredients:
- Rava - 2 cups
- Salt - 1 1/4 tsp
- Water - 4 cups
- Onion chopped - 1 large
- Frozen vegetables - 1 cup
- Asafoetida - 1 pinch
- Mustard seeds - 1 tsp.
- Urad dal - 2 tsp.
- Oil - 3 tsp.
- Red chilies - 2
- Green chilies cut - 2
- Grated ginger (optional) - 1 inch piece
Method:
Dry roast the rava until you can smell the aroma but don't let it burn. Heat the oil in a thick saucepan. Add the mustard seeds and after they pop add the urad dal. When it turns slightly brown add red & green chilies and onion and saute till it softens. Add the vegetables and saute some more. Add 4 cups of water, salt and hing. When the water boils add the rava while stirring constantly. After 2 or 3 min, cover the pan and cook over a low flame for 7 minutes. Serve hot or warm.
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