1) Vegetables - 1 big potato cut into thin small strips, 1 onion sliced, 1tsp grated ginger, 2 finely chopped
green chillies, 1 carrot cut into tiny cubes,
1/2 cup green peas, 6-8 curry leaves, Finely
chopped coriander leaves and 1 lemon.
1 tsp fennel seeds,
1 tsp chilly powder,
1tsp turmeric powder,
1 tsp asafotida powder.
3) Flat rice - 3 cups (raw)
4) Sugar - 2 tb
5) Salt, Oil
Pour 3 tbs gingelly oil in a wok. When the oil becomes hot, add mustard and fennel seeds till the mustard seed starts spluttering and the fennel seeds turn brown. To this add the asafotida powder, curry leaves, green chillies, grated ginger and onion. Keep frying till the onion turns golden brown. Then add the other vegetables and add salt, turmeric, sugar and chilly powder. Keep frying and cover with a lid for a few minutes till the vegetables get cooked.
Mean while put the raw flat rice in a sieve, wash it in water and keep aside for few minutes. The flat rice will become
soft when it absorbs the water while being washed. Once it becomes soft, mix it along with
the vegetables on the wok.
it off the flame, squeeze lime and stir well. Garnish with coriander leaves and grated coconut.