1. Roast the semolina in a wok until lightly golden brown. Remove and keep aside in a flat plate. 2. In the same wok, now heat oil until its medium hot. 3. Add cumin and mustard seeds. 4. Allow to splutter. 5. Once it stops spluttering, add green chilli, curry leaves, onions and carrots. 6. Stir-fry until the onions are browned and the carrots are slightly tender. 7. Add water and bring to a boil. 8. Lower flame and add the roasted semolina. Mix thoroughly to combine. 9. Remove from heat and garnish with corriander leaves. 10. Serve hot with tea or coffee. 11. Enjoy! 12. Note: If desired, you may sprinkle some lemon juice on top before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
