Source : Shama K. Pullabhotla
Chop onion, ginger and green chillies into small pieces. Peel and
cut the potato into small pieces. Chop the tomatoes.
- 2 cups Suji (Bombay Rava)
- 3 ripe tomatoes
- One big onion
- Few green chillies
- One potato
- A small piece of ginger
- Few curry leaves
- Coriander (Cilantro)
- Seasoning ingredients (Few mustard seeds, cumin seeds, split
chana dal, urad dal, curry leaves and 2-3 red chillies)
- 1-2 Tblsps of oil
- Salt as required
Keep a deep non stick vessel on low flame and add 1 Tblsp oil
to it. When the oil is warm, add all the above mentioned seasoning
ingredients to it.
Once the mustard seeds start spluttering, add chopped onions,
ginger and green chillies to the vessel.
When the onions turn golden brown in color, add potatoes to the
mixture and fry the mixture stirring it frequently.
When the potatoes become tender, add chopped tomatoes to the mixture
and fry the mixture further till the tomatoes are well done.
Add chopped coriander to the mixture and fry it till the coriander
loses it color.
Add water to the mixture in 1:2 proportion, (i.e. for one cup
of suji put two cups of water. In fact, you can add slightly more
water for a more liquid consistency)
Add salt as required
Meanwhile, add suji to another frying pan and fry it dry on a
low flame till the suji turns a little golden brown but take care
not to burn it. Once the water added to the mixture begins to boil,
add the fried suji to the mixture by stirring the mixture well avoiding
the formation of any lumps.
Just before turning the flame off, add one more tblsp of oil to
the dish and stir it well. The dish is done