| ½ pound brussels sprouts (cut in half) |
| 4 medium ripe tomatoes (chopped) |
| 1 cup peas |
| 1 zucchini (cut in ½-inch cubes) |
| 1 cup chopped spinach |
| 2/3 cup semolina |
| 4 tablespoon ghee |
| 1 ½ teaspoons salt |
| 1 teaspoon oregano flakes |
| 1 teaspoon basil leaves |
| 1 tablespoon ground coriander |
| ¼ teaspoon black pepper |
| pinch of hing |
| In skillet heat ghee. Add hing, chopped tomatoes, brussels sprouts, and zucchini. Cover and fry on medium
heat for 15 minutes. Add peas, spinach, and spices. Cover and cook for an additional 5 minutes. Remove
cover and gradually stir in semolina. Stir on low heat until liquid is absorbed by semolina (about 1 minute).
Remove from heat, cover and let stand for 5 minutes before serving. |
| Serves 4. |