Ingredients
- 1 cup rawa
- 1 cup vermicelli
- one big onion
- 4 green chillies
- 1 small tomato
- 1 cup mixed vegetables cut into small pieces (carrot, beans, green peas, capsicum, potato etc)
- a small piece of ginger
- 4 garlic pearls
- For seasoning:
- 1 teaspoon Fennel seeds (Sombu/ani seeds)
- 1 small size Bay Leaf
- 2 cloves
- 1 small size cinnamon stick
- 1 cardamom whole
- Few cashewnuts
- 8 tablespoon oil
- 1 spring curry leaves
- 1 teaspoon salt or as per taste
- a pinch of turmeric powder
- Water 4 and half to 5 cups (Depends upon the quality of rawa and semiya)
Directions
- Fry rawa and vermicelli separately in a tablespoon of oil on medium flame till it turn its colour slightly. Keep aside.
- Chop onion lengthwise. Cut tomato into medium size pieces. Slit green chillies.
- Chop garlic and ginger finely. (Instead you can use ginger garlic paste also).
- In a kadai put the remaining oil and when it is hot add fennel seeds, bay leaf, cloves, cinnamon sticks, cardamom and fry for a while.
- Add cashew nuts and fry just for few seconds. Then add onions and green chillies, curry leaves and fry for two minutes.
- Add ginger garlic pieces or the paste and fry for a while.
- Then add the vegetables and mix well. Finally add tomato pieces and stir well.
- Add turmeric powder, salt and the water and bring to boil.
- When it starts boiling, reduce the flame and add the fried rawa and vermicelli and mix well.
- Close with a lid and cook on slow fire stirring now and then till the rawa and vermicelli become soft and absorb all the water.
Serve with coconut chutney.
8 Comments