1 Boil 4 cups of water and add the rice sevai along with 1/4 tsp salt and 1 tsp oil. Once the sevai is cooked (it should be just soft and not mushy), turn off heat, pour into a colander to drain completely and and keep aside. The sevai cooks fast so watch out while its boiling. 2 Heat oil and ghee in a cooking vessel, add the mustard seeds and let them splutter. Add the black gram and curry leaves and saute them till the dal turns slightly brown and a nice aroma emanates the kitchen. Add the asafoetida and mix. 3 Add the sliced onions, green chillis and ginger and saute for 4 mts. Add the parboiled vegetables and green peas. Cook for 4 mts. 4 Add the chopped tomatoes and saute on medium heat for 4 mts. 5 Now, add the cooked sevai and and mix it lightly and see that no lumps form. Garnish with coriander leaves. Turn off heat. 6 Serve hot with chutney or pickle of your choice. Prep & Cooking Time: 20 mts Serves 4 persons Cuisine: South Indian . 1 finely sliced large onion 3-4 slit green chillis 1″ ginger finely chopped pinch of asafoetida/hing/inguva 1 tomato, chopped 1 1/2 cups diced and parboiled mixed vegetables (carrot, beans, green peas) 1 tbsp chopped coriander leaves (optional) 1/2 tbsp oil 1 tsp ghee (optional) salt For seasoning: 1 tsp mustard seeds 1/2 tbsp split black gram 1/2″ cinnamon stick (optional) 12-15 curry leaves
For variation, garnish with grated coconut. You can added roasted cashews too.
