1 cup semolina (ruling) 1 leeks, chopped 1 potato, chopped 1 small eggplant, chopped 1 carrot, chopped 1 onion, chopped Some curry leaves Salt as needed 1 tsp mustard seeds 1/2 tsp turmeric powder Dried chillies, as needed, chopped
First fry all the vegies and set aside. Next heat the semolina in a pan for 10 minutes under low heat and set aside. Now in a pan heat with some oil put mustard seed, curry leaves, dried chillies and onion. Saut� until golden brown. Add about 1 cup of boiled water, turmeric powder and salt. Cook for 2 minutes than add the roasted semolina and mix well. Cook under low the heat. Mix until there are no lumps. Finally add all the veggies. Mix well. Taste and add salt if needed. Serve with chicken curry or hot salmon curry.
