Corn Meal Kichadi

Directions

• In a kadai put a teaspoon of oil and fry the corn meal for one or two minutes. Remove and keep aside.
• Chop onion lengthwise. Cut the carrot into small cubes. Cut tomato into medium size pieces. Slit green chillies into two lengthwise.
• In a kadai put the oil and when it is hot add mustard. When it pops up, add aniseeds, cinnamon stick, cloves, cardamom, bay leaves and sauté for a second.
• Then add chopped onion, green chillies, curry leaves along with ginger-garlic paste. (I used a small piece of fresh ginger and three small garlic flakes chopped finely). Fry for few seconds and add carrot pieces and further fry it for few more seconds.
• Then add tomato pieces and just give a stir and add three cups of water along with salt. Close with a lid and bring to boil.
• When it starts boiling, add the fried corn meal and stir well. Close with a lid and cook on medium flame for few minutes or till it absorbs all the water and cooked soft.
• Remove the lid and stir for few seconds on low flame and remove.