Khara Bhath

   
   Ingredients - Serves around 4 people     


   Rava/soji /semolina 1/4 kg 
   Oil 5-6 table spoon
   Butter 2tsp (for additional taste) 
   Ghee-while serving
   Onion 2 medium size
   Tomato 2 (medium size)
   Cabbage 200 grams
   Hing pinch
   Curry leaves
   Green chilli 2
   Ginger grated small piece
   Mustard seeds 1/2 tsp
   Turmeric 1/4 tsp
   Jeera 1/4 tsp
   Salt to taste
   Sugar 1/2 tsp
   Coriander leaves
   Cashew nuts for garnishing
   Grated coconut 50 grams
   Vangi bhath powder 3-4 tsp (as per taste) 

Procedure

• Heat 1tbsp oil in kadai. Fry soji till you get noticable fragrance. Keep it aside
• Heat remaining oil in a cooker
• Add mustard seeds &heat till splutter
• Add jeera, curry leaves, green chillies, ginger, hing and turmeric. Fry for 1/2 minute
• Add cut onion. Fry a little
• Add cut tomato and fry a little
• Add cut cabbage and fry 1 minute
• Cook in pressure cooker for 1 whistle. No water required. Cool it.
• Add water to cooker (Note- water to soji ratio is 1:2. If you are using chiroti rava, then it is 1:2.5 to 3)
• Add salt, coriander leaves, grated coconut, butter, sugar and vangi bhath powder. Bring it to boil. 
• Add fried soji slowly by continuously stirring & avoid lumps. Allow to cook in low flame.
• Garnish with tomato slice, cashew & ghee.
• If you like, it can be garnished with thin sev.