Zainab Khanam
1 cup semolina (rava) - 1 onion, chopped - 1 tsp mustard seeds - Curry leaves, green chilies - Mixed veggies (carrot, peas, etc.) - Salt, oil, and lemon juice
In a pan, dry roast the semolina until it turns golden brown. Set aside.
Heat oil, add mustard seeds, curry leaves, and green chilies. Sauté onions until soft.
Add mixed veggies, cook until soft. Add 2 cups of water, salt to taste, and bring to a boil.
Gradually add roasted rava while stirring continuously to avoid lumps. Cover and cook on low heat for 3-4 minutes.
Finish with a squeeze of lemon juice and serve hot with coconut chutney or pickle!