Dry roast semolina in a karahi on low flame till aroma starts or till it turn light pink. Transfer it in a plate.
Wash, peel and Chop all vegetables and keep ready.
Heat oil in a karahi and put mustard seeds and when mustard seeds splutter put finely chopped ginger and onion. Sauté till onion gets translucent. Add curry leaves. Now add all the vegetables except coriander leaves. Sauté till vegetables are soft. Now add peanuts, coconut powder and raisins and mix.
Add salt and red chilli powder and saute for 30 seconds.
Add semolina and mix well. Now add 3 bowls of water and cook on low flame till semolina absorb the water. Keep the mixture stirring to avoid formation of lumps.
Cook till required consistency is achieved.
Serve hot garnished with chopped coriander leaves and coconut powder.
