Spicy Semolina Dish with Vegetables

Maybe your new favorite bean dish:

First, chop the vegetables. Bean pods and peppers are best cut into pieces. Carrots in slices, cauliflower in roses, dice potatoes, cut tomatoes into small pieces. Heat the 2 tbsp. ghee and roast the cumin seeds, black mustard seeds, fenugreek seeds, curry leaves, ginger and chili in it. After 30 seconds, add turmeric and asafoetida. Then add the chopped vegetables. To obtain an upma with a special flavor, you can pre-fry the diced potatoes, carrots and cauliflower and mix them into the upma at the end. Meanwhile, sort the vegetables until they brown. Add a little water. Reduce the heat, cover the saucepan, and gently steam the vegetables until soft. During this process, put the water with salt in a saucepan. Melt the butter in a 3 liter saucepan. Pour in the semolina and toast over low to medium heat. Stirring each time when the semolina is lightly browned on the bottom. After about 10 to 15 minutes, all the semolina should have turned a light brown color. When the semolina is ready and the water is boiling, add the cooked vegetables and the raisins, if desired, to the semolina form and the boiling water to the mixture form. Be careful, the mixture will bubble and splash heartily. Reduce the flame and stir. Cover the saucepan. Simmer on lowest flame for 5 min more. Next

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