I loved this. Thanks! I don’t speak the language, so I did my best. I combined this video with an on-line recipe from VegCookBook by the same name, Praveena. I think you’re both the same person, so I combined this video, the on-line recipe, and added a few extra ingredients. I think your ingredients here on this video were… 1. In a wok, dry roast/toast 1 cup Sooji Course Semolina for 2-3 minutes & set aside. 2. In tea kettle heat enough water to make three cups & set aside. 3. On medium heat 3 Tbs cooking oil in wok, & add the ingredients for tempering… 1/4 Tsp Small Mustard Seeds -Aavalu, 1 Tsp Chana Dal-Split yellow Chickpeas, (I also added 1 Tsp Urid Dal-Minapappu, 1/2 Tsp Jeera Cuminthis seeds, raw peanuts 20 grams, 1 fist-full roasted-salted cashews 20 grams), stir until golden brown. Stir. 4. Now, add 2 whole-dried red chili’s aside chopped, 6 - 7 fresh curry leaves and the 1 fresh large jalapeño chili pepper 5 grams to the sautéed items in the pan. Stir. 5. After a minute add red onions 103 grams, (added about 6 fresh chopped green beans 32 grams, thinly sliced carrots 25 grams, & 1 inch fresh ginger). Stir until onions get translucent. 6. Add tomatoes, about 6 sunset-flavor-bombs cherry tomatoes 67 grams , (added thawed frozen green peas 44 grams). Stir. 7. Add 3 cups hot water. Also add 1 1/2 tbs salt (I’ll use some more salt next time). When water starts to bubble… 8. Reduce the heat to the lowest. While stirring, slowly add the dry roasted/toasted Semolina as you continue stirring, (I also added 1 Tbsp lemon juice). When everything is fully mixed. 9. Cover for 2 - 3 minutes so the Semolina gets fully cooked. 10. Uncover and garnish with fresh chopped coriander/cilantro leaves (optional) and serve. Done! Loved it! Thanks again.
