13 December 2012,03:44 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Chop onions, carrots, beans, brinjal and tomatoes, very finely.
  • Slit green chillies Chop coriander leaves very finely.
  • In a pressure-pan, boil half a 200 ml of water and allow salt to melt.
  • Add tomatoes, onions, beans, brinjal and carrots and cook for a whistle. Remove lid, and keep aside with the water.
  • Add a tablespoon of ghee or dalda and allow mustard seeds to splutter.
  • Add green chillies, curry leaves, and rava. Stir for a minute. Remove.
  • Add 450 ml of water and boil it with salt.
  • Add the rava, stir for a minute until it cooks.
  • Now add the vegetables, ginger and asafoetida powder; stir well before adding a little oil or ghee on top.
  • Garnish with chopped coriander leaves and nuts.
  • Serve hot with white chutney.


  • 400 grams Rava
  • 200 grams Tomato
  • 200 grams Onion
  • 100 grams Beans
  • 100 grams Carrot
  • 100 grams Brinjal
  • 5 Green chillies
  • 1 teaspoon Turmeric powder
  • 1 teaspoon Asafoetida powder
  • 1 teaspoon Ginger paste
  • A few Curry leaves
  • 1 teaspoon Mustard seeds
  • 5 tablespoons IDHAYAM sesame oil
  • 4 tablespoons Ghee
  • Coriander leaves for garnishing
  • Salt to taste

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