chop onion, carrot, potato , tomato and green chillies all into same sized cubes so they cook even.

mince ginger well and keep aside

dry roast sooji in pan till it browns a bit, dont overdo it and keep aside

in pan add oil then add mustard seeds when it crackles add chopped onion, green chillies and curry leaves. saute and add the ginger

when onion is fried into transparent colour add the vegetables ( carrot, potato and peas ) saute for a couple of minutes then add tomato saute and 4 cup water and salt as per need

after making sure that the vegetables have softened add sooji slowly stirring all the time to make sure lumps don't form. stir till all water has been absorbed and sooji turns mushy.

garnish with ghee fried cashews or if you are weight conscious just add corinader leaves.

serve hot. accompaniment can be sugar or coconut chutney (look at my recipes section for coconut chutney)