Preparation time: 10 min
Cooking time: 30 min
Serves: 3

Ingredients: (measuring cup used = 240ml)

1. 1 cup bansi rava
2. 2.5 cups water (little more or less depending on the thickness of rava)
3. 1/2 tsp mustard seeds
4. 1 tsp urad dal
5. 1 tsp bengal gram dal or chana dal
6. 1 big onion
7. 1/2 capsicum
8. 1 medium sized tomato
9. 1 medium sized carrot
10. 5 - 6 beans
11. 1/4 cup fresh or frozen green peas
12. 1-2 green chili
13. 4-5 curry leaves
14. 1 tsp finely chopped ginger
15. 1/4 tsp turmeric powder
16. 2 - 3 tsp vangibath powder
17. 3 - 4 tbsp cooking oil
18. 1 tsp salt (or as per your taste)
19. 2 tsp chopped coriander leaves
20. 1/2 cup fresh grated coconut

Ingredients for masala powder: (if not having vangibath powder)

1. 2 - 4 red chili
2. 1 tsp coriander seeds
3. 1 tsp urad dal
4. 1 tsp bengal gram dal or chana dal
5. 1/4 tsp poppy seeds
6. 3 - 4 cloves
7. 1/4 finger length cinnamon
8. 1 tbsp dry coconut

Instructions for making khara bath:

1. To beginwith let's prepare masala powder. Skip this step if you have vangibath powder. Roast red chili, coriander seeds, urad dal, gram dal, poppy seeds, cloves and cinnamon. Powder it along with dry coconut and keep it ready.
2. Clean and chop the vegetables. Also chop onion, tomato and ginger. Slit green chilies. And also keep all other ingredients handy.
3. Take chopped carrot, beans and green peas in a pressure cooker. Add in little salt, a pinch of turmeric, required water (1/2 cup) and cook until soft.
4. Heat oil in a big wide frying pan. Add in mustard seeds. When mustard seed splutters add in urad dal and chana dal (gram dal). Keep the stove on medium flame.
5. When the dal turns brown add in curry leaves and slit green chilies.
6. Also add in chopped ginger.
7. Immediately add in chopped onion.
8. Also add in chopped capsicum and fry until onion turns soft.
9. Add in chopped tomato and saute for a while.
10. Add in salt and turmeric powder. Fry until tomatoes are soft.
11. Add in cooked vegetables along with the cooked water. Give a quick mix.
12. Add in vangi bath powder or palyada pudi.
13. Add in remaining (2 cups) water. The amount of water may vary slightly depending on the thickness of rava.
14. Wait until the water comes to rolling boil.
15. Then add in rava. I have used thick rava and I have not roasted it. Give a quick mix. After a minute close the lid and cook under low flame.
16. Stir occasionally and continue to cook under low flame until the water is almost dry. Add in chopped coriander leaves and 2 tsp of ghee (optional).
17. Add in grated coconut and give a quick mix. Switch off the stove and serve.

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