RAWA BATH Ingredients Rawa - 1½ cup Ghee - ½ cup Vegetables - 1 cup (Cauliflower, peas etc) Tomato - 1 Onion - 1 Green Chillies - 2 Ginger - ¼ inch (½ cm) Lime - ½ Curry leaves - 1 spray Cashewnuts - 1 tabs Salt - 1¼ tsp Sugar - 1 tsp Sonf - 1 tsp Mustard - 1 tsp Urraddhal - 1 tsp Red Chillies - 2 - 4 Cinnamon - 1 inch (2½ cm) Cloves - 2 Method Chop all vegetables fine. Roast dry in a thick pan over moderate heat - the red chillies, clove, cinnamon and sonf. Roast till you get a nice aroma. Cool, powder, and keep aside. Heat one tabs ghee in the pan, add cashewnuts, fry till light red, remove, and keep aside. Heat two tabs ghee again, add rawa and roast till light red removed it on to a pan. Heat 3 tabs. of ghee, add the mustard, and urrad dhal. When mustard splutters, add the onion, green chilli, ginger and curry leaves. Fry till onion gets soft. Add all the vegetables and fry again. (If the vegetables are tough, cook earlier before adding). Add tomato and fry till the tomato gets mushy. Add 3 cups of water, salt and sugar. Let the water boil. Reduce heat, add the rawa - stirring all the time - so that no lumps are formed. Cover with a lid and let the rawa get cooked and all the water evaporates. Remove lid, add the cashew-nuts, the powder and the remaining ghee. Squeeze lime juice. Stir well, and serve with any chutney of your choice.