Vegetable Khichdy

Ingredients:

Rava – 1 ½ cup

Milk – 1 cup

Water – 1 ½ cup

Coconut oil – 1 teaspoon

Oil – 2 teaspoons

Mustard seeds – ½ teaspoon

Cumin seeds – ½ teaspoon

Onion – 1 (small)

Tomato – 1

Carrot – 1

Beans – 5

Frozen peas/ cooked peas – a handful.

Turmeric powder – ¼ teaspoon

Hing – ¼ teaspoon

Coriander leaves – 2 teaspoons (finely chopped)

Grind:

Ginger – 1 inch piece

Garlic – 1 big clove or 2 small cloves

Green chillies – 2

Curry leaves - 10

Method:

1. Finely chop all vegetables. (an advantage is that kids cannot pick & keep vegetables from upma)
2. Dry roast rava in a non-stick kadai till golden brown & keep aside.
3. Heat oil in a non-stick kadai.
4. Add mustard seeds & allow spluttering.
5. Add cumin seeds, hing & the ground mixture, fry for a minute.
6. Add onions & turmeric powder, fry for a minute.
7. Add tomatoes & salt, sauté till tomatoes melt.
8. Add all other vegetables, sprinkle a handful of water.
9. Keep closed stirring on & off till vegetables are cooked.
10. Add the amounts of milk & water mentioned.
11. Allow till it comes to a boil & then keep flame to minimum.
12. Add the roasted rava little by little, blending simultaneously.
13. Cook for 5 more minutes.
14. Add coconut oil & mix well.
15. Garnish with coriander leaves & serve with coconut chutney.