Vegetable Upma

Dry roast 1 glass of sooji keep aside. Boil cubed potatoes and carrots with salt and keep aside. Temper mustard seeds, urd dal, green chillies and curry leaves. Add cashew nuts and fry till golden brown. Add finely chopped onions and capsicum and saute till translucent. Add boiled potatoes and carrots to the same. Add green peas. Add salt, asafoetida and turmeric powder (optional). Add 2 glasses of water and bring to boil. Once the water boils thoroughly, add the roasted sooji slowly stirring continuously so that no lumps are formed. Keep stirring till the water dries up. Garnish with coriander leaves and serve hot.