• Asafoetida a pinch (hing)
• Oil/ghee 2 tsp
• Sugar 1/2 tsp
• Green chillies 2-3
• Curry leaves 4-5
• Coconut 1 tsp
• Coriander leaves 2-3 strands
• Salt to taste

Method

• Boil around 2 cups of water with carrot, beans and peas.
• Heat oil and add mustard, urad daal (optional).
• When mustard starts popping and urad daal turns slightly brownish, add curry leaves .
• Add asafoetida, turmeric and green chillies. Add onion and fry till onions turn transparent.
• Now add sooji (rava) and fry on a low flame for around 6-7mins.
• Add salt, tomatoes and sugar, mix well.
• Transfer water along with vegetables to the rava mixture.
• Cover and cook till all water is absorbed. Mix well.
• Garnish with coconut and coriander leaves
• Serve hot with coconut chutney.