Ingredients:
- Oats – 1 cup
- Oil – 1-1/2 tsp
- Mustard seeds – 1/2 tsp
- Cumin seeds – 1/2 tsp
- Peanut – 2 tsp
- Grated ginger – 1 tsp
- Finely chopped onion – 1
- Green chilies – 1-2
- Curry leaves – 1-2
- Finely chopped seasonal vegetable (carrot, beans, peas, capsicum) – 1 cup
- Salt – as per taste
- Pepper – as per taste
Method:
- Dry roast the oat until crisp on medium flame.
- Transfer these aside to a plate.
- Heat 1-1/2 tsp oil in the pan.
- Add mustard seeds and cumin seeds to it.
- When mustard begins to pop add 2 tsp peanuts to it.
- Then add grated ginger and curry and leave to it.
- Add all the vegetables.
- Salute it properly until it is a little bit cooked.
- Then add turmeric and salt to it.
- Pour 1/2 cup water and bring it to a boil.
- Add roasted oats to it.
- The water will be absorbed within a minute or 2.
- Then cover and cook on low flame for 2 minutes or until no extra moisture is left.
- Serve hot with mint chutney or curd or Raita.