Heat Olive oil in a pan with 2 Green chillies for 15 seconds at medium flame.

Add black mustard seeds, curry leaves and immediately cover with lif for 15 seconds at medium flame. Covering the pan will incorporate all the flavors of seeds and leaves in the oil nicely.

Now after 15 seconds, uncover and add vegetables- onion, tomato and capsicum. Roughly mix.

Now add spices- Salt, black salt, dry ginger powder

Asafoetida, turmeric and coriander powder.

Saute for 1-2 minutes. Maintain the crunch of vegetables and thats why dont saute for longer time.

Add Rolled Oats and mix vegetables with oats nicely.

Now add 2 more green chilies with chaat masala and then add 2 cups water.

Bring the water to boil and then cover with lid and simmer for 2 minutes at low flame.

After 2 minutes, uncover and add fresh coriander. Now again cover and simmer for more 2 minutes at low flame. This step will bring out the flavours of coriander nicely in oats.

After 2 minutes, uncover and close gas. Squeeze lemon juice and mix. Serve hot and garnish with fresh coriander leaves.