Ingredients
Oats - 1 cup, dry roast for 5 minutes and cool
Carrot - 1, cubedFrench Beans - 5-6, string and chop into pieces
Green peas - fistful (optional)
Onion - 1, finely sliced
Green Chilies - 2, slit
Ginger - 1tsp (grated)
Turmeric powder - 1/2 tsp
Salt to taste
Water - 1 cup
Ghee - 2 tsps
Oil - 2 tsps
Coriander leaves - 1 tbsp, finely chopped
Tempering/Poppu/Tadka:
Mustard seeds - 1/2 tsp
Cloves - 2
Cinnamon Stick - small piece
Star Anise - 1
Cardamom - 1
Bay Leaf - 1
Cashew nuts - 4-5
Curry leaves - 1 sprig
Method
Heat oil and ghee in a heavy bottomed vessel. Add mustard seeds and allow to splutter. Add whole spices, cashew nuts and curry leaves and saute for a minute on low to medium flame.
Add the onions, ginger and green chilies and saute for 4 mts. Add carrots and beans and saute on medium flame for 4 mts. Add turmeric powder and salt and mix.
Place lid and cook on low flame for 6-7 mts. Add a cup of water and bring to a boil. Reduce flame, place lid and cook for 6-7 mts or till the water is half absorbed.
Add the dry roasted oats and mix. Place lid for 3 minutes. Turn off heat and mix well.
Remove onto a serving bowl and garnish with fresh coriander leaves. Serve warm with pickle or chutney of your choice.
Tips
Use any vegetable of your choice. Tomatoes make for a good addition.
Vegans can avoid ghee.
If you do not have whole garam masala spices, add a pinch of garam masala powder.
