Ingredients

• 3 tbsp - ghee or oil
• 200 grams - Semolina
• 1 tsp - each of mustard and cumin seeds
• 1 spring curry leaves
• 1 tsp - ginger chopped
• 2 green chillies slit/chopped
• 2 onions sliced finely
• 1 large tomato chopped
• 2 tsp - coriander leaves
• 2 cups - hot water
• Salt to taste
• A few fried cashewnuts to garnish

How to Make Semolina Tomato Delight

• Heat 1 tsp ghee or oil in a pan.
• Fry semolina, stirring, continuously, to a golden colour on medium he3at for about 2 or 3 minutes.
• Keep aside. Heat the remaining ghee/oil in a pan.
• Toss in the mustard seeds followed by the3 cumin seeds and fry till the seeds splutter fully.
• Add the curry leaves, ginger, green chillies and onions.
• Stir fry on medium heat for about 3 minutes or till the onions are transparent and soft.
• Add the chopped tomatoes and simmer for about 3 minutes or till they are soft and cooked.
• Add half of the coriander leaves (reserving the rest for garnishing) and fry briefly till they wilt.
• Add the hot water to this and then mix in the roasted semolina and salt.
• Mix well.
• Add more hot water if the mixture is dry.
• Cover and cook on low heat for about 3 minutes or till the mixture is almost dry.
• Garnish with fried cashew nuts, grated coconut and finely chopped coriander leaves.
• Recipe Courtesy: Anglo-Indian Recipes